black glutinous old dough steamed bun

black glutinous old dough mantou

My taste buds have been going nuts lately. All because of dieting. Sigh.

As usual, I am on a diet. As the years add on, so does the body weight. It’s not as easy to reduce weight as before. So…here I go again, on a diet. I’m on Herbalife, by the way. That is the only diet that works for me, though one of the supplement makes me feel everything tastes yucks.

Guess that is a good thing for dieters, but all of a sudden, I’m crankier than usual, perhaps because I’m eating only 1 meal a day and I feel food should taste great all the time. Life isn’t as good when everything tastes bland and uninteresting.

I modified the old dough steamed bun recipe to use up some black glutinous rice flour. Using this flour adds more nutrients to the buns too. The weirdest thing is, my taste buds thought these buns rocked…

Black glutinous old dough steamed bun

Starter dough (refer to here)

Main dough

  • 200 grams plain flour
  • 75 grams cake flour
  • 25 grams black glutinous rice flour
  • 5 grams instant yeast
  • 75 grams sugar
  • 3 grams salt
  • 175 ml milk
  • 70 grams starter dough *
  • 1 tbsp corn oil
  1. Prepare a steamer with enough water to boil for half hour.
  2. For the main dough, mix everything, except corn oil, in the bowl and knead until dough is formed. Add in oil and knead until it is smooth and passes windowpane test.
  3. Lightly flour work area and divide the dough into 10 pieces. Roll each piece into a ball and place on small pieces of grease proof paper. Place each piece in the steamer, making sure enough space is left for the dough to proof. Proof for 1 hour.
  4. After an hour, the dough should have doubled. With the buns in the steamer, turn on the heat to medium. When the water boils and you can see steam, start the timer for 10 minutes.
  5. After 10 minutes, turn off the heat. Carefully and slowly open the lid just a bit, allowing the steam to escape. Leave the buns for 3 minutes. This helps prevent excessive shrinking.
  6. Serve warm or cold, plain or with jam/peanut butter.

* My starter dough was 2 weeks old. I thawed it overnight in the fridge, then let it come to room temperature before I started making the main dough.

black glutinous old dough mantou1

 

The black glutinous rice flour adds a touch of different fragrance to this steamed bun. Besides that, the texture is a bit more chewy than the original bun. I’ve got happier taste buds now..:)

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