Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tibetan steamed buns (tingmos). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tibetan Steamed Buns (Tingmos) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Tibetan Steamed Buns (Tingmos) is something that I’ve loved my whole life. They are fine and they look wonderful.
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. The first time I has tingmo I was awestruck by the shape.
To begin with this recipe, we must prepare a few ingredients. You can cook tibetan steamed buns (tingmos) using 14 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Tibetan Steamed Buns (Tingmos):
- Take dough
- Get 1 1/2 cup AP or bread flour
- Get 3/4 tsp baking powder
- Take 1 tsp instant yeast
- Get 1/2 tsp salt
- Prepare 1 tsp sugar
- Take 1/2 cup warm water
- Prepare filling
- Get 1 1/2 tsp powdered ginger (dried)
- Prepare 2 tsp garlic powder
- Get 1/4 cup green onion or chives
- Make ready 1 tbsp Fresh herbs
- Prepare 3 pinch salt
- Prepare 1 oil
I should think the traditional version of this bread actually doesn't Rick Stein describes Tingmos as "spongy, slightly gelatinous little steamed Tibetan buns, pleasingly savoury with ginger, garlic, coriander and tomato. Tibetan steamed yeasted buns that are savoury, spongy, and slightly chewy that are served with a hot red tomato sauce/ chutney. Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls.
Steps to make Tibetan Steamed Buns (Tingmos):
- Mix dough ingredients (first six). I used a food processor with a dough blade. Should make a smooth ball.
- Spray a bowl with nonstick spray, put dough in bowl. Cover let rise until it doubles. About 1 hour.
- Slice your fresh herbs, note, cilantro is the normal used, but I used sage in the pictures because that is what I had.
- Slice your green onions, about 1/4 inch or smaller.
- Roll out your dough, I used a floured cutting board, to about 1/4 thick. No less.
- Either spray your dough with oil, or brush some oil on.
- Sprinkle your garlic and ginger powder on dough. Leave a 1 inch boarder on the long side to seal later.
- Spread your herbs next, don't forget the boarder.
- Spread your green onions, leave the boarder.
- Sprinkle 3 or 4 punches of salt to round it out.
- Roll it up as tightly as you can, but be careful, don't rip it. If you do, you can pinch it closed.
- Set up your steaming apparatus. Spray the surface or use parchment paper, sprayed.
- Cut a little off each end to square it up, like 1/4 inch.
- Slice your roll into pieces. Use your judgement, make them about 1 1/2 - 2 inches.
- Place in your steamer (not heated yet) leave as much space as possible.
- Allow to raise about 20 minutes.
- Get the stream going, you may have to remove your steamer basket until the water is hot.
- Stream rolls for 20 minutes.
- Serve immediately.
It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo. List of steamed foods. #breads #momos #tibetian Tingmo is a steamed bread from Tibet. It is quite similar to Chinese steamed buns. To tibetans, please don't make such food, besides its not healthy food.
So that is going to wrap this up for this special food tibetan steamed buns (tingmos) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
