Why do you make a sugar triangle that not only leaks sugar, but also doesn't look good, after reading: Oh! It was that simple

Sugar Triangle is a very delicious fermented pasta, because it looks like a triangle, and the bread inside is filled with sugar, so it is called Sugar Triangle, and some places call it sugar packets.

I remember when I was a child, my mother always liked to wrap a few sugar triangles for me and my sister every time she was steaming steamed buns. The steamed sugar triangle has a white and soft appearance, and the brown sugar wrapped in the dough will melt into sugar juice after steaming, and the sugar juice will overflow when you bite into it, so you will always use a bowl to continue, and after eating the sugar triangle, you will drink the sugar juice in the bowl, carrying the taste of childhood memories, and now you feel very sweet when you think about it.

 

The Sugar Triangle

Ingredients: 300 grams of plain flour, 30 grams of sugar, 3 grams of yeast, 10 grams of cooking oil, appropriate amount of brown sugar, appropriate amount of white sesame seeds, 1 teaspoon of flour, 165 grams of warm water

Operation steps: 1. Prepare 3 grams of yeast and 30 grams of white sugar into 165 grams of warm water to dissolve, and then pour into flour.

2. The water cannot be poured all at once, but should be poured into the flour in batches in small quantities and many times, and 10 grams of cooking oil should be added at the same time as adding water.

First, the flour is stirred into a flocculent shape, then further kneaded into a smooth dough, and finally covered with plastic wrap, placed in a warm place, and let rise for an hour.

3. Take advantage of the time to proofing the dough, let's prepare the filling in the sugar packet, prepare a small bowl, put brown sugar, white sesame seeds, and a small spoon of flour in the bowl and mix evenly for later use.

4. Take out the dough that has risen to twice the size from the basin, knead and exhaust it simply, and then divide it into 10 evenly sized agents.

5. Take one of the agents, press it with the palm of your hand, and then use a rolling pin to roll it into a circle like the skin of the bun, and then roll the remaining nine agents into a dough as shown below.

6. As shown below, fold the three sides of the round dough.

7. Put a small spoonful of the pre-mixed filling in the middle of the wrapped dough. As shown in the figure below

8. Pinch the three corners of the dough, then fold them up and clamp the three sides with chopsticks to prevent the filling from being exposed.

9. Wrap the remaining dough in the same way as above, and put it in a warm place indoors for secondary proofing, the weather is relatively cold in winter, and the proofing time will be slightly longer, about 30 minutes.

10. After proofing, steam in a pot with cold water in the sugar triangle for 15 minutes, turn off the heat, and simmer for another five minutes.

In this way, the sweet and soft sugar triangle of pine is done, let's take a look, is it particularly appetizing?