Carrot Sugar Triangle

Name: Carrot Sugar Triangle
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Flour; 220g carrot juice; 100g brown sugar; 5g yeast

by Xiancao'er

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

When I was young, besides rolling noodles to make steamed buns, the flour that I used with my monthly rations at home was the sugar triangle. At that time, unlike meat buns that can always be eaten now, the sugar triangle is our most extravagant delicacy.
Before Ching Ming Festival, I went home to see my parents, and bought some flour along the way, ready to steam some steamed buns for my dad. I don't know when dad stopped eating rice. In addition to noodles, steamed buns are the staple food every day. Mom buys vegetables to take home. He always said to do something, but my father said that he didn't eat much, which was troublesome.
I made two catties of steamed buns, including the sugar triangle. Not to mention, although carrot juice is added, the most mesmerizing thing is the simple and natural brown sugar taste.

Ingredients

500g Flour
220g Carrot Juice
100g Brown Sugar
5g Yeast

Carrot Sugar Triangle

1. Prepare the flour; the carrots are beaten in advance.

2. Mix carrot juice with warm water and add yeast.

3. Pour the carrot yeast water into the flour.

4. Knead together to form a smooth dough, leave to rise in a warm place.

5. Many pores can be seen in the dough after fermentation.

6. Put brown sugar in a bowl and add flour; mix thoroughly to form a powdery filling.

7. The dough is vented and divided into several small doses; rolled into thick slices, and then wrapped in brown sugar filling.

8. Carry out secondary fermentation.

9. Put the finished sugar triangle into the cage.

10. Boil the water in the pot, put it in a basket, and steam for 20 minutes before removing the lid.

11. The steamed sugar triangle has the best flavor when eaten warm and hot.

Tips:
1. The carrots are beaten in advance and mixed with water directly.
2. Brown sugar is used to make fillings for buns, etc., must be mixed with flour to avoid syrup bursting when steaming.
3. The second time for steaming the raw embryo of steamed buns must be sufficient, and the cover can be uncovered without shrinking after being steamed.