Ingredients

• 500 g plain white flour (maida)
• 7 g instant dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 280 ml lukewarm water
• 2 tbsp vegetable oil

Method

1. 01
   Wake the yeast Stir the yeast and sugar into the lukewarm water and leave it for about ten minutes until a foam forms on top.
2. 02
   Mix the dough In a large bowl, mix the flour, salt and baking powder, then pour in the yeast water and bring it together into a shaggy dough with your hand.
3. 03
   Knead until smooth Turn the dough onto a clean surface and knead for about ten minutes until it is smooth, soft and springs back when pressed.
4. 04
   Prove the dough Put the dough back in the bowl, cover it with a damp cloth and leave it in a warm place for about one hour until it has doubled in size.
5. 05
   Divide the dough Punch the dough down gently to knock out the air and divide it into two equal pieces.
6. 06
   Roll and oil Roll one piece into a thin rectangle about as thick as a coin, then brush the whole surface with a thin layer of oil.
7. 07
   Roll and cut Roll the sheet up tightly from the long side into a log and cut it into pieces about four centimetres wide, then repeat the rolling, oiling and cutting with the second piece of dough.
8. 08
   Twist into flowers Stack two pieces on top of each other, press a chopstick firmly down the middle lengthwise, then hold the ends, stretch gently and twist them around so the layers fan open, and tuck the ends underneath.
9. 09
   Rest the shaped buns Set the shaped tingmo on a lightly oiled steamer tray with space between each one, cover and leave them for about fifteen minutes to puff slightly.
10. 10
    Heat the steamer Bring plenty of water to a rolling boil in the base of your steamer.
11. 11
    Steam the tingmo Place the tray over the boiling water, cover tightly and steam on high heat for fifteen minutes without lifting the lid.
12. 12
    Rest before opening Turn off the heat and leave the lid on for two minutes before opening, then serve the tingmo hot with curry or stew.