Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
When the dough is double in size, get paste ball out and punch the air out.
Then roll the dough into a long log around 1 inch in diameter or any size you want.
Scatter some flour on your board and cut the log to small sections around 1 inch long.
Roll the small dough into round wrapper with thinner edges.
Making the filling
Heat up cooking oil in pan. Stir fry ginger, garlic and doubanjiang firstly until you can sell the aroma.
Add scrambled tofu in with salt and light soy sauce. Mix well.
Remove the pan from the fire and mix chopped spring onions in. Then we have the fillings.
Making Baozi
Fold the boazi one by one like the picture shows.
Brush some oil on the bottom of each baozi and put into the steamer.
Heat up water in wok and begin to steam. Count at least 15 minutes after the water in wok begins to boil.
Notes
Since the dough needs to be fermented for around 45 minutes, filling can be down during the process.When lift the cover of the steamer, please be quick and do not let any water drop on the surface of the baozi.