Sunday, February 28, 2010
Ting Momo: Tibetan Cloud-Shaped Bread Buns
It took me a few tries to get these right and they're absolutely worth it. The first time I made the dough too wet and held it overnight, ending up with shapeless blobs. The second time I forgot to dip them in the turmeric sauce before steaming, and they were good, but not as good as the third time when I got them right.
The dough is a simple mix of water, sugar, yeast, whole wheat flour, all-purpose flour and baking powder. No fat or salt. After the bulk rise, I cut the dough into strips and bundled them, four at a time, into little knots. They don't have to be perfect and it's okay if they break in places - just reshape them and they'll be fine. I dunked each one in a glaze of olive oil, turmeric and salt. They don't need a second rise, but it doesn't hurt to give them a short rest while the water comes to a boil. Pop them in the steamer for fifteen minutes. That's it.
The turmeric glaze seeped into all of the little nooks in these delicious clouds, providing unexpected bursts of flavor in an otherwise bland bun.