Ting momo - a steam bread

                                                                                

                           

Tingmos or Tingmomo is a kind of steam buns or just the bread made by the process of steaming instead of traditional oven, a fond dish of Nepali and tibetan people of the state of sikkim india.

This little buns is made and eaten usually at breakfast with rice porridge called dreythuk. They are quite popular though with a very spicy red chilli dipping sauce called sepen. They can also be served with soup and curries, so when made and cooked properly, tingmomo or tingmos should be soft, Fluffy and slightly chewy. There are two types of tingmomo - One that's plain and one with a little filling. In this tingmomo recipe i am sharing the plain tingmos 

😀😋

Preparation Time : 1 hour 30 Mins
Cooking Time : 20 Mins

Ingredients: 

1. All purpose flour- 1 1/2 cup
2. Sugar- 2 tsp + 2 tsp
3. Warm water - 3/4 cup
4. Yeast- 2 tsp
3. Oil- 1 tbsp
4. Salt- a pinch
5. Baking powder- 1/2 tbsp

Directions:   

•  Prepare the yeast solution first. Add the

  yeast  and 2 tsp sugar to a bowl and

  activate it by adding 2 tsp of warm water.

•  Let the yeast froth for 10-15 min

  and meanwhile add all the ingredients

  except water in a bowl.

•  Add the yeast solution to the other

  ingredients and knead into soft dough.  

•  Let the dough sit for 1 to 1.5 hours

  and it will rise to double the size.

•  Once the dough has risen, make

  small balls out of them. Roll them out

  to long ropes.

•  Roll them like a cinnamon roll

  winding them such that they resemble

  the image above.

•  Let them rest for 10 minutes, they

  will then double again.

•  Prepare a steamer and steam the

  tingmos for 15- 20 minutes.

  

  Serve with shapta! 😋😋

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