How to make leek, tofu and egg buns

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  1. Ferment 250g flour with 1.5g yeast powder: yeast powder with 35 Dissolve the warm water at about 10 degrees Celsius, pour it into the flour, knead the flour into a smooth dough, and place it in a warm place to ferment.

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  2. Prepare the bun filling, cut the tofu into cubes and fry in oil until golden brown.Then mince, chop the leeks, fry the eggs and chop them

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  3.Put Add five-spice powder, chicken essence, and salt and stir (you add oil when frying tofu and eggs.If you don’t like the oil, you don’t need to add more)

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  4. Let the dough rise until it forms a honeycomb shape

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  5.Knead the risen dough into a cylindrical shape, cut it into pieces of the same size, roll it into a round sheet, put the filling on it, and rotate it along the edge of the dough sheet

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  6. Leave it for 15 to 20 minutes, then put it into a boiling pot and steam for 10 to 12 minutes (I use Rice cooker 10 minutes)

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  7.Finished product.