Tingmo is a type of Tibetan steamed bread that is popular in Tibetan, Nepali, and Bhutanese cuisine. It is a soft and fluffy bread often served as an accompaniment to various dishes or enjoyed on its own. Tingmo can be made with simple ingredients like all-purpose flour, yeast, sugar, oil and water. Here's a basic recipe of mine for making Tingmo:
Ingredients:
* 400g all-purpose flour
* 5g active dry yeast
* 1 tablespoon sugar
* 5ml Cooking oil
* 200ml lukewarm water
* 1 piece of whole egg
Instructions:
1. In a small bowl, combine the lukewarm water, sugar, yeast and egg. Stir gently and let it sit for about 5 minutes until the yeast becomes foamy.
2. In a large mixing bowl, combine the all-purpose flour. Gradually pour in the yeast mixture while stirring with a spoon or your hands.
3. Continue kneading the dough for about 5-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour. If it's too dry, add a little more water and Cooking oil.
1. Divide the dough into small portions and shape them into round or oval-shaped balls. Flatten each ball slightly with your palm.
2. let the Tingmo rise for about 1-2 hours until it doubles in size.
3. Prepare a steamer by bringing water to a boil. Place the tingmo balls onto a greased steamer tray or line it with parchment paper. Make sure to leave some space between each tingmo as they will expand during steaming.
4. Steam the tingmo over high heat for about 10-15 minutes until they are cooked through and fluffy.
5. Once steamed, remove the tingmo from the steamer and let them cool slightly before serving.
Tingmo can be enjoyed by itself or served with various dishes such as stews, curries, or Tibetan butter tea. It is best served warm. Enjoy your homemade tingmo!
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28 авг 2024
