Tingmo or ting momos, shaped like flowers are popular steamed buns from Tibetian cuisine. TINGMOIngredients1 cup refined flour (maida) + for dusting 2 tsps castor sugar1 tsp salt1 tsp instant dry yeastOil for applying + for brushingMethod1. Take refined flour in a large bowl. Add castor sugar, salt, and instant dry yeast and mix well. Add 145 grams water and knead into a soft dough. Continue to knead for 5 minutes or till the dough is smooth. Apply some oil and place the dough in a greased bowl. Cover with a damp muslin cloth and set aside to prove for 30 minutes.2. Knockback the dough and knead for a few minutes. Cover with the damp muslin cloth and set aside for 1 hour.3. Knockback the dough again and knead for a few seconds. 4. Dust the worktop with some refined flour and place the dough on it. Roll it into a rectangular sheet. Brush some oil over the surface. Fold 1/3 of one end to the centre and similarly fold the other 1/3 side to the centre. Fold both sides. Cut the thick strips. 5. To shape the bread, horizontally place one strip. Place a stick/chop stick horizontally over it and press it gently. Remove the chopstick and pull the strip. Using the chop stick, shape the strip into your desired shape.6. Grease a steamer basket with some oil, place the shaped bread on it, cover and set aside to prove for 15-20 minutes. 7. Heat sufficient water in a steamer. Place the steamer basket on it, cover and steam for 15-20 minutes. 8. Serve.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor
