1. Cut the tofu into cubes, so that 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 excessive stirring, just mix well.
6. And noodles. Put the yeast in the warm water to dissolve it, stir in the flour while stirring, knead until no dry flour is visible, knead it into a ball, cover with plastic wrap and let it 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, roll it into long strips without kneading, and cut into small pieces of equal size.
9. Roll out into large slices, add tofu filling, pinch 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 gently rebound to indicate that the fermentation is complete.
11. Put the steamed buns in the steamer. After the water is boiled, steam them on high heat for 15 minutes, then steam them for five minutes to avoid collapse.
Tips:Tofu is best to use older tofu.
