Tofu buns

Name: Tofu buns
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 300 g All-purpose flour; 100ml warm water; 18g celery leaves; 6ml Coconut oil; a pinch Salt; 9 g Fresh yeast; 1 box Silken tofu; a pinch Diced carrots; a pinch pickled mustard tuber; a pinch chopped green onions; a pinch Salt; a pinch Black pepper; a pinch dark soy sauce; a pinch white sugar; as desired starch slurry; a pinch Chili powder; a pinch Ginger powder; a pinch Five-spice powder; a pinch light soy sauce

Green-tinted steamed buns kneaded with celery leaf juice and filled with blanched silken tofu, offering a soft, vegetal bun with a delicate, clean soybean taste.

1 hrNewMedium Staple Food Steam Mild Spicy

Instructions

1
Pour the flour onto the stainless steel plate, add a little salt, keep the fresh yeast and salt separate, then add the coconut oil.
2
Pour in the blanched water, and mix well with the celery leaf juice that has been blended with a food processor.
3
Knead it into a smooth dough again.
4
Place it into the mixing bowl, cover with plastic wrap, and put it in the fermentation box at 28°C to ferment for about 90 minutes.
5
Pour boiling water into the pot, put the tofu cut into small pieces in, blanch for about 2 minutes, then drain and set aside.
6
Cut the pickled mustard, carrots into small cubes, and chop the green onions.
7
Pour all the seasonings into a bowl and mix well for later use.
8
Heat oil in a pan, add diced pickled mustard tuber and diced carrots, and stir-fry until cooked.
9
Then add the diced tofu and gently stir-fry evenly with a spatula.
10
Pour in the seasoning sauce.
11
Gently stir and toss with the spatula a few more times.
12
Finally, pour in the water-starch mixture to thicken the sauce and finish cooking.
13
The bowl is filled and waiting to be used.
14
The dough is properly fermented when it reaches this state, with a dense honeycomb-like texture.
15
Add the chopped green onions after the filling has cooled completely.
16
Mix well, and if you have time, refrigerate for more than half an hour.
17
Knead the fermented dough thoroughly, divide it into small pieces, and then roll them into balls.
18
Roll the dough with a rolling pin so that it is thin around the edges and slightly thicker in the middle.
19
Take a piece of dough, place it in the palm of your hand, scoop a spoonful of filling with a spoon, and wrap it into a bun shape according to your preference.
20
Pleats can be as you like; I usually go with 18 pleats.
21
Place each one wrapped well on oiled paper, ensuring they are separated in the middle. Put them in a fermentation box at 28°C to rest for about 30 minutes, then steam in a pot with boiling water over high heat for about 12 minutes, and let them sit for 3 minutes.
22
Give me one. Although the shape is ugly, the filling is full, soft with a bit of spiciness, and delicious 😋.
23
Finished product image.