Warm Dessert: Sugar Buns (شېكەر مانتا)
Watch the video tutorial here.
This homemade Sheker Manta, which means Sugar Buns reflect the lifestyle of the Uyghur people. This sweet and warm dessert filled with delicious dry fruits, nuts such as raisins and walnut, mixed with lamb fat, these are some of the most important basic ingredients in the Uyghur cuisine. I'm so delighted when I eat this delicious, yummy, warm sweet dessert. The sweetness of the manta reminded me of my sweet childhood and the love of my mother.
😋Yield: 12x pieces
🕙Cooking time: 1 hour (exclusive rising time dough)
🕙Rising time dough : 2-4 hours
INGREDIENTS:
Dough:
All purpose flour 250 gr
Cold (tap) water 110ml
Two pinches of salt
Yeast 2 gr
Filling:
Walnut about 138gr, finely chopped
Sugar about 26gr
Raisins 67gr, finely chopped
Lamb fat about 29gr, finely chopped (if you are vegetarian, you can replace it with vegetable oil)
INSTRUCTIONS:
To make the dough: Mix the dough ingredients in a mixing bowl, knead them to make a smooth dough. (I made a blog post about How to Make Dough) Cover it with a damp towel or plastic wrap and set it aside at room temperature to rise for 2 to 4 hours, or until it has doubled in size.
Use a skillet/pan, heat it over medium-high. Add the lamb fat, turn the fire down to low, let it sizzle until it melts into oil, then, let it cool down a bit.
To prepare the filling: Add the sugar, chopped walnut, raisins, and the melted lamb fat with the remaining pieces to a mixing bowl. Mix.
Steam pan: Take out the steamer inserts, cover the bottom with a layer of oil (You can use the leftover oil from the lamb fat, no waste of any food) Prepare boiling water for steaming the buns.
To make the wrapper: Once the dough has risen, remove it from the bowl, adding additional flour to the working surface. Gently roll it into a strip (5cm thick). Divide it into walnut-size pieces (12x pieces). Lightly roll each piece into a round ball. Hold each ball, with your thumb, press the edges around, from the centre outward, to make a round and flat wrapper (the centre should be thicker than the edges, so the bottom doesn't tear open later.) Repeat this step with the rest of the dough balls.
To wrap: Place a tablespoon of filling at the centre of each wrapper. We'll make triangle buns: Pinch with your thumb and index to close the edges firmly, from the outside to the centre point of the wrap. Now there will be a naturally forming crease left and right from the part you just folded, pick one side, fold it double, and pinch it closed like before. Finally, close the last unfolded piece to form the triangle form. See the pictures down below and the video here. Repeat this step with the rest of the wrappers.
Place the Sheker manta neatly in the steamer insert, steam it for 15 min.
Serve warm on a plate, use hands, then Enjoy those cute little buns with a smile :)
TIPS
* Be careful with the hot steam while you’re going to steam the buns and you take them out of the pan.
* Use a spatula while you take out the buns, so they don’t tear open.
* It can be hot when you eat, so break it open first then enjoy :)
❤❤❤❤❤
HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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