A Chinese-style white bread made by steaming yeasted dough, with a glossy, smooth exterior and a soft interior. A practical baked good served hot alongside dishes or on its own.
Dissolve the fresh yeast and sugar in warm water, then knead with flour and salt until you get a smooth, firm dough.
Cover the dough and let it rise in a warm place for about 45 minutes until doubled in volume.
Punch down the dough and divide it into 8 equal pieces, roll each into a ball, and let rest for another 10 minutes.
Arrange the dumplings with space between them in the steamer and cook over boiling water, covered, until glossy and puffed up.
Important: Don't suddenly open the pot lid while steaming; the temperature change may cause the manti to collapse — after turning off the heat, let it sit covered for a few minutes. Allergen: contains wheat (gluten).
If you place a small piece of parchment paper under each mantı before putting them in the steamer, you prevent them from sticking to the pot.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.