Brown Sugar Small Pot Kuai

Name: Brown Sugar Small Pot Kuai
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Plain flour; 105g warm water; 2.5g yeast; 32g Brown sugar (stuffing); 8g Plain flour (stuffing); 25g Ground peanuts (stuffing); 7g Cooked black sesame seeds (stuffing); A small amount Hot water; A small amount Cooking oil

by Fengyi Painting

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Guokui is a very characteristic traditional snack. At first it was white noodles. Later, salt and pepper, brown sugar and various fillings have gradually developed. When I came to Chengdu, I ate the brown sugar pancake for the first time. After I opened it, I felt a little bit of heat, and the light brown sugar smell spread out. I had an endless aftertaste when I took a bite. The brown sugar, sesame and peanuts smelled on my lips. If you eat the brown sugar filling alone, take a bite, the melted brown sugar will flow out immediately, lick the brown sugar, and the fragrant white dough will be sweetened to the heart. Be careful to burn your mouth! Nowadays, not only the street food stalls sell brown sugar pots, but also the traditional famous snacks on the restaurant menus.

Ingredients

Brown Sugar Small Pot Kuai

1. Add warm water, flour and yeast powder into the bucket of the bread machine to start the dough mixing program.

2. Knead the dough for about 20 minutes to form a smooth dough and place it directly in the bucket of the bread machine for fermentation.

3. When the dough is doubled, dip your fingers in flour and poke holes so that it does not collapse or rebound.

4. Mix brown sugar, flour, ground peanuts and black sesame seeds.

5. Take out the made dough and vent, divide it into six equal parts, and round them one by one.

6. Take a portion of the dough and use a rolling pin to roll it into a thick round dough around the middle.

7. Put 12 grams of peanut sesame brown sugar filling.

8. Wrap the stuffing like a bun, pinch tightly to close the mouth.

9. Press the wrapped cake lightly, and then use a rolling pin to roll it into a round cake with a thickness of 1 cm, or you can press it directly with a scraper.

10. Wrap each portion one by one and press it into shape, and place it with the opening facing down.

11. Turn on medium heat and heat up the non-stick wok.

12. Then brush a little cooking oil in the pot, put the brown sugar in the raw embryo of the pot, and cook it over a low heat.

13. When the bottom of the brown sugar pan is golden, pour some hot water.

14. Cover the pot and simmer for a few minutes until the moisture is dry.

15. Turn it over and continue to fry the other side of the brown sugar pancake until golden.

16. The delicious brown sugar pangui is ready.

Tips:
1. If you don't have a bread machine, you can knead by hand, and the amount of water can be increased or decreased appropriately according to the water absorption of each flour.
2. The ratio of flour to brown sugar in the filling is 4:1. The filling can be adjusted according to your own preferences. It is also possible to not put peanuts and sesame seeds. The brown sugar and flour in the filling can be added appropriately according to the proportion.