Mapo Tofu Buns

Mapo Tofu Buns

1. Prepare a piece of tofu, wash and cut into thin tofu slices.

2. Cut into smaller tofu cubes.

3. Boil a pot of water and put a little salt in it. After the water is boiled, add the tofu and blanch it a little

4. Take it out and let cool.

5. Pour vegetable oil in a pot and heat it on low heat.

6. Pour in the Mapo Tofu seasoning and stir-fry until the aroma comes out.

7. Pour in tofu

8. Stir-fry evenly and serve. (Because this is to make fillings, so don't have too much soup.)

9. Add a small portion of water to the bread bucket, add yeast and sugar.

10. Add flour and corn oil

11. Start the process of making dough.

12. The surface of the dough is relatively smooth, so it can be taken out.

13. Divide the dough into small pieces of 40g

14. After rounding, cover with a layer of plastic wrap to prevent the surface from drying out.

15. Take a portion of the dough, flatten it and roll it out.

16. Put the stuffing in, close the mouth and wrap it into buns.

17. Put a layer of oiled paper underneath and do everything.

18. Add water to the steamer until the water temperature is warm to the touch

19. Put the buns in for fermentation.

20. The volume of fermented buns is 1.5-2 times the size. Steam it on medium heat for about 15-20 minutes.

21. Don't open the lid immediately after steaming, wait 3-5 minutes.

Tips:

1. This time I was lazy when making fillings and used the seasoning package directly.
2In addition to serving rice, Mapo Tofu also goes well with steamed buns~