I have been too busy to prepare dinner myself dinner not too long ago, not to mention do a lot baking, however managed to search out a while over the previous week!
I believe one thing that is good about sakadane is that it’s fast to arrange and preserve – lower than every week to get a starter that is usable, you solely have to feed it as soon as every week, and it is usable proper out of the fridge. The one draw back is needing koji rice. Nevertheless it simply feels so forgiving (when used with white flour, anyway).
I made these mantou after neglecting my sakadane ever since my nation loaf and thru mashing 2-3 completely different sourdough steamed bun recipes in my head on the fly… not precisely one of the simplest ways to do issues, however life (nicely, the day job) has been hectic. However they turned out nicely!
Sakadane Mantou:
Stiff Candy Starter:
- 80g AP flour
- 40g water
- 20g sakadane
- 12g sugar
Combine collectively and let double. I let this go too lengthy (24h – meant to solely go 12-18h however doing this on a weekday, even throughout a WFH day, is not dependable haha) so it tripled and was on a downward development, but it surely nonetheless labored out positive!
Dough:
- the entire starter
- 225g AP flour
- 25g wheat starch
- ~160g milk (eyeballed it as a result of I used to be attempting to complete the carton… would advocate beginning at 100g and including till it turns right into a workable dough)
- 5g salt (would advocate reducing the salt quantity, this a lot would not make a salty bread per se, but it surely comes by sufficient to make it not style like how I anticipate a mantou to style)
- 25g sugar
Combine all of it collectively. I tossed this all collectively and used my dough whisk till it simply shaped a shaggy dough, because it was late at evening and I had different stuff to do. It will be finest to do some kneading to type this right into a clean dough, for higher texture. Then I tossed it into the fridge to take care of the following day.
I pulled it out round lunch time the following day and let it rise extra on the counter, then did a extremely crappy job of shaping (I used to be cooking dinner on the identical time haha) – flattened the dough out, rolled right into a log, and lower into 6 items. They’d’ve been simpler to form and look higher too if I had made a clean dough to start with. They obtained put onto some pre-cut parchment squares and had been put into the steamer insert to rise.
I in all probability left them for ~2h whereas I ate and cleaned up from dinner, then I steamed them for ~10min on medium warmth. After, allow them to cool for ~5min with the range off, so they do not collapse.
Header picture is from after I took them out of the steamer.
Although they appear fairly ugly, they style virtually precisely like how I anticipate mantou to style! The salt is the foremost half that makes it much less like a mantou. I’d deliver it all the way down to 3g or perhaps even much less.
For a much less ugly bread, I made some milk bread rolls for dinner the opposite day and have since been snacking on the rest.
I forgot to take an image of them once they had been all entire haha, I solely remembered after I beginning consuming.
This one is simply the KA milk bread roll recipe.
It went with a bean and bacon soup – very nice in the course of the snowy climate we have been having. I can see some folks preferring a crustier and fewer wealthy roll with this soup, however I preferred having the sweetness as a distinction to the salty bacon.
