1.
Ingredients
250g plain flour; ,1/2 tsp baking powder; ,1 tsp dried yeast; ,1 cup warm water; ,1
tbls sugar; ,1 tbls oil; ,1 onion finely chopped; ,1/2 tsp salt; ,1/2 tsp turmeric; ,1/8
tsp black pepper.,,
Method
Sift the flour into a mixing bowl. Mix the yeast, baking powder and sugar with the
water and add to the flour. Mix and squeeze together to form a dough.
Place in an oiled bag and leave in a warm place (e.g. in a steamer over warm water)
for 30mins.
Knead the risen dough for 5 mins and then roll into a thick, round shape (about
20cm diameter).
Spread the oil over the entire dough and then sprinkle on the ramaining
ingredients.
Roll up the dough into a sausage shape and then stretch and roll to a sausage about
50cm in length.
Cut the dough into half across and then in half again lengthways to give four
pieces.
Tie each piece into a simple round knot.
Oil the base of a steamer and steam the dough for 15mins.
Serve hot with soup or meat/vegetable dishes.
Recipe images are not uploaded yet.
2.
2 cups self raising flour
1 cup plain flour
1 tbs of dry yeast
1 1/2 tsp baking powder pinch or so of salt cuz
the buns have to taste sweet
2 tbs of sugar
water to knead the dough
3.
Directions
Print
Prep
30 m
Cook
30 m
Ready In
4h
1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water.
Allow to stand for 30 minutes.
2. Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil.
Knead until dough surface is smooth and elastic. Roll over in a greased bowl,
and let stand until triple in size, about 2 1/2 to 3 hours.
3. Punch down dough, and spread out on a floured board. Sprinkle baking
powder evenly on surface, and knead for 5 minutes. Divide dough into 2
parts, and place the piece you are not working with in a covered bowl. Divide
each half into 12 parts. Shape each part into a ball with smooth surface up.
Put each ball on a wax paper square. Let stand covered until double, about 30
minutes.
4. Bring water to a boil in wok, and reduce heat to medium; the water should
still be boiling. Place steam-plate on a small wire rack in the middle of the
wok. Transfer as many buns on wax paper as will comfortably fit onto steamplate leaving 1 to 2 inches between the buns. At least 2 inches space should
be left between steam-plate and the wok. Cover wok with lid. Steam buns
over boiling water for 15 minutes.
5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun
surface and produce yellowish "blisters" on bun surfaces. Continue steaming
batches of buns until all are cooked.
4.
http://gayathriscookspot.com/2014/04/tingmo-ting-momo-and-sepen-sikkim/
35
Sikkim is one of the North Eastern states of India which is a landlocked state. It
shares its boundaries with Tibet, Bhutan, Nepal and West Bengal. As Nepal and tibet
are near Sikkim, the food of Sikkim is greatly influenced by these two cuisine.
Momos, Thupka, Sel Roti, Bamboo shoots are quite famous here. Once for the
Blogging Marathon, I made Sel Roti. So for this BM, I wanted to make a savoury dish
and selected Momos. This was the last dish I cooked for this marathon. I have been
postponing its preparation for the past two weeks and finally made it yesterday.
While I was reading a Sikkim travel guide, I saw these cute rose shaped bread called
as Ting Momo. This is usually served along with a stew or soup.
This is a Tibetian dish and there they serve it with a hot sauce. These tingmos are
braided steamed buns. Usually when the stew is made, a steamer is placed on top
of the stew pot. The shaped buns are placed in the steamer and the steam from the
stew or soup cooks these buns making it flavourful. I used my steamer and water to
cook these buns. They were soft, sweet and so delicious. The hot sauce is a chutney
and is made with out cooking. Red chillies are the base for this sauce and this is
extremely hot. But it paired well with the tingmos. Linking this to Yeastspotting.
Now fold the folded rectangle into half so that you end with 4 layers.