The soft, fluffy steamed bun’s many iterations reflect the journeys of Tibetans in exile
Vegetable or any other neutral oil for brushingIn two separate bowls, sift together the flour and salt. In one bowl, add the turmeric and mix well. Set both bowls aside.cup warm water , sugar, and yeast. Stir gently to dissolve the yeast, then set aside to sit undisturbed for 10 minutes. When the yeast has finished activating, you’ll see frothy bubbles.Mix the white dough first. Put the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment.
Starting from the short end, roll the dough into a tight log, jelly roll style. Trim both edges and cut the dough into eight equal parts. For smaller tingmomo, you can cut the dough into 10 parts.Add water to a steamer pot . It should be at least a couple inches deep but not touch the floor of the steamer basket or rack. Bring the water to a boil.Lightly grease your steamer basket with vegetable oil.
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