Leek, egg and tofu steamed buns

By HaileyProhaska

Leek, egg and tofu steamed buns
Ingredients: salt,tofu,leek,eggs,pepper,onion,flour,water,yeast powder,shisanxiang,pepper oil

Recipe Recommendations

  • flour appropriate amount
  • leek appropriate amount
  • eggs appropriate amount
  • tofu appropriate amount
  • yeast powder appropriate amount
  • water appropriate amount
  • onion appropriate amount
  • shisanxiang appropriate amount
  • pepper oil appropriate amount
  • salt appropriate amount
  • pepper appropriate amount

Steps for Leek, egg and tofu steamed buns

  • Make step 0
    1
    Mute the yeast with warm water and mix dough.
  • Make step 1
    2
    Knead the dough to three lights, place it in a warm place to ferment for more than an hour until the dough is twice as big.
  • Make step 2
    3
    If you poke a hole in the fermented noodles with your hand, it will be fine.
  • Make step 3
    4
    Rub the dough for 15 minutes to vent, and then wake up for a while.
  • Make step 4
    5
    Chop leek tofu and sea rice for later use.
  • Make step 5
    6
    Scramble the eggs and chop them, chop the shallot for later use.
  • Make step 6
    7
    Put all the fillings together, add pepper powder, thirteen spices, boil some pepper oil, pour it on, and remove the pepper.
  • Make step 7
    8
    Add salt and mix well before making steamed buns.
  • Make step 8
    9
    Roll out the dough.
  • Make step 9
    10
    Make the steamed buns.
  • Make step 10
    11
    Leave the wrapped steamed buns for more than ten minutes, then steam on the pan over high heat for 15 minutes, turn off the heat and simmer for 3 minutes.

    • Leek, egg and tofu steamed buns Make Tips

    Don't put too thin the skin, bigger it, and don't put too much stuffing. Make sure the dough is kneaded well and evenly.

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