Wholemeal Rye Mantou (steamed bun)

                                                               Chinese burger bun...

Poolish method would give me this texture, dense and chewy (moist).
I love it!

    For the poolish ferment (A)
    600g plain flour
    600g  lukewarm milk
    6g yeast


    For (B)
    300g  wholemeal rye flour
    100g  plain flour

    Note: 1 tablespoon of oil altogether (to oil hands, oil bowl, oil top dough for rising)

well risen, almost to the top of my large bowl!

10 seconds gentle knead and fold, 10 minutes interval method is fantastic..

Method
1.  Yeast well dissolved in the lukewarm water.  Pour into (A) and give it a good stir using chopstick, you should get a wet dough now.  Cover and leave for a period of time, until dough rises to 3 times bigger.

2.  Pour (B) into (A), stir and mix well. Cover and leave for 10 minutes.  Knead and fold for 10 seconds, cover and leave for 10 minutes. Do that twice more for the 10 minute interval.  By now, dough should be glossy and smooth.

3.  Divide dough into your sizes you prefer.  I had it for 140g as it would be our burgers.

4.  Cover and let it rise for an hour.

5. Set up steamer, get it steamed at high heat for 20 minutes. Turn off heat and remove buns 5 minutes after.

my chinese burger buns :)