I have been too busy to prepare dinner myself dinner just lately, not to mention do a lot baking, however managed to seek out a while over the previous week!
I believe one thing that is good about sakadane is that it’s fast to arrange and keep – 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. However 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 totally 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 – supposed 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 pattern, but it surely nonetheless labored out high-quality!
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Dough:
- all the 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 does not make a salty bread per se, but it surely comes by way of sufficient to make it not style like how I count on 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 might be greatest to do some kneading to type this right into a easy dough, for higher texture. Then I tossed it into the fridge to take care of the subsequent day.
I pulled it out round lunch time the subsequent day and let it rise extra on the counter, then did a very 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 might’ve been simpler to form and look higher too if I had made a easy dough to start with. They acquired put onto some pre-cut parchment squares and have been put into the steamer insert to rise.
I most likely 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.Â
Header picture is from after I took them out of the steamer.
Although they appear fairly ugly, they style virtually precisely like how I count on mantou to style! The salt is the main half that makes it much less like a mantou. I’d convey it right down to 3g or possibly even much less.Â
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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 have 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 appreciated having the sweetness as a distinction to the salty bacon.
