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Tibetan tingmo
Steamed twisted buns
Tingmo (蒸卷 / ཏིང་མོ་): soft, fluffy steamed buns twisted into knots
Tingmo are the everyday bread of Tibet: plain steamed buns made by stretching and twisting oiled strips of dough into a knot, so they open into soft, pull-apart layers. Families in Lhasa and Tibetan communities in Nepal and India eat them with spicy vegetable stews, dal and chilli sauce, tearing off pieces to mop up the sauce. The dough is simple; the twist takes a little practice. Chef's tip: once the steaming time is up, turn off the heat and wait 3 minutes before lifting the lid, so the buns don't collapse.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 10 ½ oz plain flour
- ⅛ oz instant yeast
- ½ tsp baking powder
- 1 tsp sugar
- ¼ tsp salt
- ¾ cup warm water
- 2 tbsp vegetable oilfor brushing
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Method
0/6 doneStep 1: Mix 10 ½ oz plain flour, ⅛ oz instant yeast, ½ tsp baking powder, 1 tsp sugar and ¼ tsp salt. Add ¾ cup warm water and knead for 8–10 minutes to a very smooth, soft dough. Cover and leave for 1 hour, until doubled.
60 minStep 2: Knock back and roll out on a lightly oiled surface to a rectangle about 3 mm thick. Brush all over with 2 tbsp vegetable oil.
Step 3: Fold the rectangle in half lengthways, then cut it across into 8 strips about 3 cm wide.
Step 4: Take a strip, stretch it gently to about twice its length, then twist it several times and wind it round two fingers into a knot, tucking the end underneath. Common mistake: twisting too tightly, which stops the layers opening as they steam.
Step 5: Set the buns on squares of baking paper in a steamer with space between them. Cover and leave for 20 minutes, until slightly puffy.
20 minStep 6: Steam over boiling water on a high heat for 12–15 minutes, until they're risen, smooth and spring back when pressed. Turn off the heat and wait 3 minutes before opening the lid.
15 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 5 g
- Carbs
- 33 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tibetan tingmo take?
- About 85 minutes in total: 70 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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