sourdough gula melaka mantou

 

soudough gula melaka mantouThis mantou is different from the others I’ve made, as this is using sourdough discard in the pre-ferment dough.

As with all sourdough recipes, this has changed the texture of the mantou. It is not as light and fluffy, though still reasonably soft. But the fragrance is much more pronounced. I like this!

Sourdough gula melaka mantou

Pre-ferment

  • 241 grams 100% sourdough starter (I used discard not more than 3 days old)
  • 120 grams all-purpose flour
  • 120 grams Prima superlite flour
  • 30 grams castor sugar
  • 50 ml water

Main dough

  • 200 grams all-purpose flour
  • 100 grams Prima superlite flour
  • 90 grams good quality gula melaka
  • 200-210 ml milk
  • 5 grams instant yeast
  • 70 grams pre-ferment
  • pinch of salt
  • 1 tbsp oil
  1. Mix all the pre-ferment ingredients together in a bowl. Knead to form a dough. Cover and ferment at room temperature for an hour. Place in fridge to ferment for another 18-24 hours.
  2. Divide preferment into 70 grams portion. Keep the unused pre-ferment in the freezer in ziploc bags.
  3. In a saucepan, melt gula melaka in the milk. Let it cool before using.
  4. Add all main dough ingredients, except oil and milk, into the bowl of a mixer. Add 180 milk first. If liquid is not enough, gradually add in more, 1 tablespoon at a time. I used about 210 ml. Mix for 3-4 minutes until a dough is formed.
  5. Add in oil. Knead until windowpane stage.
  6. Prepare a steamer with enough water to boil for half an hour.
  7. Shape and divide dough. Place on small squares of parchment paper and into the steamer. Proof in the steamer, covered, for an hour.
  8. After an hour, turn on fire to medium heat. After you can see steam billowing out, steam for another 10 minutes.
  9. Turn off heat and open the cover slightly. Leave for 5 minutes before taking mantou out to serve.

Sourdough gula melaka mantou1

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