Tangjiao (jiā)zi
Overview
The official name of this noodle is Tang Sanjiao, but in my hometown we call it Tangjiaozi. It’s been a long time since I’ve had sugar dimes, but the fragrant and sweet taste is always lingering in my heart. This is a very flavorful noodle dish, it should be said that it tastes just like in the memory. When I was making steamed dumplings at home, my mother would mix a few pinches of sugar with some flour and use the leftover dough from the dumplings to make sugar dimes and put them in the corner next to the steamed buns. These sugar dimes were a sweet stove that my mother opened for us. Lifting the lid of the pot, next to the fat dumplings was a sugar cube with a small opening on the top. It was really tempting to see the sugar juice exposed in the small opening. The sweet sugar juice flows out of the fat and fat sugar corner, which always burns us greedy cats with eager mouths.
Tags
Ingredients
Steps
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Take a clean small bowl, sprinkle an appropriate amount of yeast, and rinse with water.
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Slowly pour the yeast water into a basin filled with dry flour, stir the dough with chopsticks while pouring, and finally knead it into a dough with your hands and leave it in a warm place to rise.
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Place a pot on the stove, pour in an appropriate amount of flour and fry over low heat until the flour turns yellow, turn off the heat and set aside.
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Pour the fried flour into a small bowl, let it cool and then pour in brown sugar in a ratio of 1:3 between flour and brown sugar.
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Use a spoon to carefully break up the brown sugar particles into the fried noodles mixed with brown sugar.
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Pour in appropriate amount of cooked sesame seeds and mix well.
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When the dough has doubled in size and has uniform holes, take it out and knead it evenly.
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Knead the risen dough evenly until it is smooth and elastic.
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Divide the kneaded dough into a uniform dough, the same size as usual when making buns, and roll it into a slightly thicker dough.
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Scoop the brown sugar flour into the dough.
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Use your hands to press the three sides of the dough into a triangle shape.
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First pinch the triangle in the middle to fix it.
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Then pinch the three sides firmly to prevent the sugar juice from flowing out during steaming, and let the wrapped sugar dumplings sit for 20 minutes.
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Pour cold water into the pot, put the cooked sugar cubes on the basket and stack them neatly.
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After the high heat comes to a boil, reduce the heat to low and steam for 20 minutes. Turn off the heat and let it sit for 10 minutes before opening the lid and taking out the sugar cubes.
