Tibetan Steam Buns or Ting momo. How to make tingmo │ tingmo recipe │ three ways to make tingmo design │ tibetan tingmo │steamed bun. Hi, guys in this video I am going to show you how to make Tibetan tingmo or 蒸馒头 or Chinese Steamed buns. This tingmo recipe is very easy to prepare and.
You can cook Tibetan Steam Buns or Ting momo using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Tibetan Steam Buns or Ting momo
- It’s 250 gms of maida / All-purpose flour.
- Prepare 1 1/2 tsp of Instant Dry yeast.
- It’s 1 1/2 tbsp of sugar (powdered).
- Prepare 1/4 tsp of salt.
- You need 2 tbsps of Veg oil/ melted butter.
- Prepare 180-210 ml of Lukewarm water.
Goes perfectly with spicy pork or a datshi! Tingmo is one of those breads that is extremely satisfying to get right. The distinguishing feature of this steamed dumpling is its layered appearance. Once properly proofed and steamed, all the.
Tibetan Steam Buns or Ting momo step by step
Shift the flour / maida and add instant dry yeast, sugar, salt and veg oil or butter and give it a mix. Now add lukewarm water little at a time and knead a soft dough (knead at least for 15-20 minutes-stretching and folding).
Now apply little oil on the dough, cover the bowl of dough with wet kitchen towel or cling wrap and keep in a warm place for an hour for proofing- in proofing the dough will almost double in size (it may take a longer time if it's a cold place and a shorter time if it's a hot place for the dough to proof)..
Once the dough proofs, punch it and let the air release from it. Now take small dough and shape it as per your preference- like dinner rolls, braided buns etc. (Use little dry maida/flour to help you in shaping). Place it in a greased steamer or use a parchment paper. Keep the buns at a distance (at least 4 to 5 cm apart) because again it will double in size (just like in the given pictures)..
Once you have finished shaping cover it with wet kitchen towel and let it proof again for 45 minutes to an hour. (The buns will double in size.).
In the meanwhile, boil the water in the base (vessel) of the steamer (you can use any kind of steamer available with you).Once proofed, steam the buns for 15-20 minutes till the buns are done (The buns will shine, if it's done) serve the warm soft fluffy steamed buns with chutneys, curries etc. Bon Appetit!!!.
Tibetan steamed yeasted buns that are savoury, spongy, and slightly chewy that are served with a hot red tomato sauce/ chutney. · These handmade Tibetan vegetable momos are served with a spicy tomato sesame chutney and make a delicious appetizer or snack! Tingmo—a traditional Tibetan steamed bread—is soft, light, and airy. Goes perfectly with spicy pork or a datshi! Tingmo is one of those breads that is extremely satisfying to get right. The distinguishing feature of this steamed dumpling is its layered appearance.
