I have been too busy to prepare dinner myself dinner just lately, not to mention do a lot baking, however managed to search out a while over the previous week!

I feel one thing that is good about sakadane is that it’s fast to arrange and preserve – lower than per week to get a starter that is usable, you solely have to feed it as soon as per 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 totally different sourdough steamed bun recipes in my head on the fly… not precisely one of the simplest ways to do issues, however life (properly, the day job) has been hectic. However they turned out properly!

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, however it nonetheless labored out positive!

Dough:

• all the starter
• 225g AP flour
• 25g wheat starch
• ~160g milk (eyeballed it as a result of I used to be making an attempt 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, however it comes by means 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 fashioned a shaggy dough, because it was late at night time and I had different stuff to do. It could be finest to do some kneading to kind this right into a clean 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 similar time haha) – flattened the dough out, rolled right into a log, and minimize into 6 items. They might’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 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. 

Header picture is from once I took them out of the steamer.

Regardless that they appear fairly ugly, they style nearly precisely like how I count on mantou to style! The salt is the foremost half that makes it much less like a mantou. I’d deliver it right down to 3g or possibly 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 have been all complete 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 throughout 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.