Instant pot pot roast

(Make 4 buns)

• 1/2 tsp yeast
• 140ml warm water
• 300g flour
• 1/8 tsp baking soda
• 1 tbsp oil

Filling recipe:

• 400g firm tofu
• 1 tbsp oil
• 1/2 tsp Sichuan pepper
• 1/2 tsp black pepper
• 1/2 tsp fennel seeds
• 1 cinnamon stick
• 2 star anise
• 4 slices ginger
• 3 cloves garlics, sliced
• 3 dried chillis
• 2 bay leaves
• 2 scallions, cut into half
• 1 tsp thick soy sauce

Method:

Roughly mashed the tofu, heat oil in the wok then cook the tofu till the water is evaporated and set aside. Add in 300ml water with all the spices ingredients ingredients into the pot and bring it to a boil, then add the cooked tofu. Cook another few more minutes, remove from the heat and set aside.

Mix yeast with warm water. Add the flour, baking soda and oil, then add the yeast mixture into the flour. Knead till it form a smooth dough. Cover the dough and rest the dough for 30 minutes. 

After proofing, knead the dough for 5 minutes to get rid of any bubbles. Cut the dough into 4 pieces and cover it to prevent them from drying out. To shape the bun, roll the dough into long oval shape. Fold the dough into half then roll the it into a cylinder. Stand the the rolled dough, press it down then flatten it with a rolling pin (about 4 inches in diameter). 

Cook the dough into frying pan over low heat. Cook for 2 minutes on each side or until golden brown. Slice open from one side (do not cut through) fill the bread with cooked tofu and serve immediately.

Enjoy💕