1. Cut the tofu into cubes, the smaller the tofu cubes, the better
2. Boil a pot of water, add salt, and blanch the tofu for 2 minutes to remove the beany smell
3. Chop a little more green onion, the buns will taste more fragrant, then add a little baking soda, stir well and set aside
4. Prepare more minced garlic to increase the fragrance
5. Tofu seasoning. Add light soy sauce, salt, pepper powder, mustard diced, black pepper, minced garlic, chili powder, and chopped green onion to the tofu, and finally add hot oil without over-stirring, just mix well.
6. And noodles. Put yeast in warm water to dissolve, pour in flour while stirring, stir until no dry flour can be seen, knead it into a ball, cover with plastic wrap and let stand for ten minutes
7. Knead the dried dough until the surface is smooth, cover it with plastic wrap again, and let it stand for ten minutes
8. Take out the resting dough, directly roll into long strips without kneading, and cut into small pieces of equal size
9. Roll out into large slices, add tofu filling, squeeze the pleats along the edges, keep the width of the pleats as consistent as possible, so that the wrapped buns have a higher appearance.
10. Put it in the steamer for the first fermentation, press a small nest with your hand, and bounce gently to indicate that the fermentation is complete
11. Put the steamed buns in the steamer. After the water is boiled, steam on high heat for 15 minutes, then steam for five minutes to avoid collapse
Tips:Tofu is best to use older tofu
