Sugar triangle
Overview
This sugar triangle is a delicacy that I often ate when I was a kid. It has a soft dough and a sweet oily filling. It’s really enjoyable to take a bite! I have never tried this recipe since I came to Beijing. The candy corners here are filled with sugar and don’t have as much filling as ours. Maybe it’s because of the different taste. Anyway, I never get tired of eating the recipe from my hometown! The oil residue here is the meat residue that comes out when the pork fat is boiled in oil. It is very fragrant!
Tags
Ingredients
Steps
-
Activate the yeast with warm water, add water to the outer barrel of the pastry machine to the water level, pour the yeast water into the inner barrel of the pastry machine, and pour in flour, sugar, and baking powder
-
Start the dough kneading and dough rising functions of the pastry machine
-
Chop the oil residue into pieces
-
Add sugar, a little flour, a little salt and mix well and set aside (you can add more sugar so that the oil residue is moist enough)
-
The dough has doubled in size
-
Take out the exhaust and let it rest for 10 minutes
-
Roll into long strips and cut into equal size pieces
-
Roll out the dough
-
Add the oily residue stuffing
-
Pinch out three corners and close them
-
Add water to the pot, brush oil on the drawer, leave a gap for the sugar corners and place on the drawer, cover the lid and let it rest for 15 minutes (if there are few packages, it is most convenient to steam it directly with a pastry machine)
-
Bring to a boil over high heat and steam for about 18 minutes before turning off the heat. In order to prevent shrinkage, wait another 3 minutes to open the lid
-
Picture of the finished sugar triangle!
-
Finished product picture!
-
Finished product picture!
-
Finished product picture!
-
Finished product picture!
