Sugar triangle

Overview

My childhood memory is that the sugar triangle is one of the steamed buns that I often clamored for my mother to make. I remember when my mother was making steamed buns, I would feel itchy with my little hands and want to touch the dough. My mother would randomly pull out a small lump of dough for me to play with, and I would catch the flour like my mother. Nowadays, my mother’s craftsmanship has been inherited. The taste is still the same, but the shape is a little fancier than the original. This can be regarded as a sign of learning and progress

Tags

• staple food
• pasta
• home cooking
• black sesame candy
• brown sugar
• clear water
• cooked pumpkin puree
• white sugar
• yeast
• plain flour

Ingredients

Steps

1. 1 First pour half of 160g of flour into the container and add 1.6g of dry yeast powder

   

2. 2 Slowly add about 80g of water and stir until it becomes flocculent

   

3. 3 Knead the dough into a smooth dough, cover it with plastic wrap and place it in a warm place for fermentation

   

4. 4 Knead the pumpkin dough again, pour the remaining 160g of flour into the container, add 50g of cooked pumpkin puree and 1.6g of dry yeast powder

   

5. 5 Stir the flour and pumpkin puree evenly. If there is too much dry powder and the pumpkin puree cannot be coated, you need to add a little water. Note that you need to add water little by little at this time. Add water and stir until it becomes flocculent without any dry powder

   

6. 6 Knead into a smooth dough and cover with plastic wrap for fermentation

   

7. 7 Ferment until 2-2.5 times in size

   

8. 8 If it doesn't shrink when you poke it with your finger, the first fermentation is complete

   

9. 9 Make the white dough first, then knead the pumpkin dough and let it ferment for a while. After the dough is deflated, divide it evenly into five or six small dough pieces

   

10. 10 Take a small piece of dough and roll it into a round piece of moderate thickness. Make the dough as round as possible so that it will look more beautiful when wrapped

    

11. 11 Fold into an equilateral triangle

    

12. 12 After turning it over, gently press it with your hands to make a nest in the middle, scoop out a spoonful of brown sugar, and control the amount of sugar yourself

    

13. 13 Lift the triangle and pinch it in the middle

    

14. 14 White sugar filling

    

15. 15 Black sesame powder sugar filling

    

16. 16 Pick it up carefully, use your left hand to support your right hand, and slowly pinch both sides of the leaking filling from bottom to top to seal it (the seal must be pinched tightly, otherwise all the sugar juice will leak out after steaming)

    

17. 17 Form into a beautiful double-layer triangle shape, and make other white dough in sequence

    

18. 18 After making the white dough, the pumpkin dough has also fermented. Follow the same steps as the white dough to make all the pumpkin dough

    

19. 19 Put it in a steamer for secondary fermentation (for secondary fermentation in cold weather, you can pour hot water into the pot and put it in the steamer with the bags placed for fermentation. This will greatly shorten the fermentation time and only takes about half an hour)

    

20. 20 After secondary fermentation, turn on high heat (water has been poured into the pot in advance) and steam for 20 minutes. Turn off the heat and simmer for 5 minutes

    

21. 21 The triangle bag is released

    

22. 22 Come on ^_^

    

23. 23 I'll try one first~

    

24. 24 The two colors are beautiful~

    

25. 25 Finished product pictures

    

26. 26 Finished product pictures