Potatoes-Raisin Yeast Water Mee Ku

Potatoes-Raisin Yeast Water Mee Ku

 Adapted from Table for two or more (Toddy Mee Ku 椰花酒面龟)

 

 

 

Picture#1, started at (081013) 11:00am then the picture#2 was after 2 hours, picture#3 was the before steaming process and the picture#4 is the final product.The texture is super soft..Yummmy~

Ingredients:

AP flour-200g

Potatoes Raisin Yeast Water (super active)-130g

Brown Sugar-20g

Some hand flour, to use during kneading stage.

Method:

Mix everything and autolyse (let the dough rest) for 1 hour then use some hand flour to knead it until not sticky but earlobe softness. Divide and shape then let it proof until 4 hours or double. Steam over high heat (start with cold steamer) with enough water and must not uncover. Steam for 20 minutes and let it rest in the steamer for 5 minutes before taken it out to eat.