Sweet potato root and tofu buns

Overview

Purely natural, pollution-free seasonal dish with thin skin and delicious filling!

Wash sweet potato roots.
Soak it.
Remove and drain.
Ingredients.
Finely chop the soft tofu.
Pour hot oil, season with salt and mix well.
Add yeast and water to the flour, stir to form a floc, let it rise to double in size, and knead into a smooth dough.
Roll into strips and divide into evenly sized portions.

$Sweet potato root and tofu buns step 8$
Roll into round cake.
Roll out the round cake and fill it with fillings.
Already wrapped.
Pour cold water into the pot, bring to a boil over high heat, turn to medium heat and steam for fifteen minutes, then turn off the heat and simmer for five minutes.
Steamed buns.
Finished product picture.
The skin is thin and the filling is big, soft and fragrant.