Chocolate Triangle Bag

Name: Chocolate Triangle Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Arowana Australian Wheat Cob Flour; 180g milk; 15g olive oil; 15g Sugar; 1g salt; 4g Dry yeast; 10g chocolate

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Usually, steamed buns and buns are rarely steamed. After a few times of steaming, I feel that the noodles have a so-so taste, not very tasty, and not as good as the buns sold outside. But now it is often exposed in the news that something is added to the steamed buns and noodles. Although it tastes delicious, it is not good for your health. So I think it’s better to cook the food at home.
This chocolate triangle bag, which is the modified sugar triangle, is left for half an hour after making the noodles. If there is no time to do anything, it is put in the refrigerator for one night and taken out the next day. It is warmed up at room temperature. After hours, continue to operate according to the original steps, but I did not expect that it will not affect the effect of the finished product. After making it, it won unanimous praise from the family. Not only does it taste good, it is soft and chewy, with chocolate filling, it tastes sweet and delicious. I usually make bread, and 15 grams of sugar in half a catty of flour can’t taste the taste, but my mother tasted the unfilled part of the triangle bag and said that it tasted a little sweet.
So it seems that whether the steamed buns are good or not has a lot to do with the flour used. Choosing a good flour is equal to half the success. "

Ingredients

Chocolate Triangle Bag

1. Prepare all ingredients.

2. Add milk, olive oil, sugar, and salt to the inner pot of the chef's machine.

3. Add Arowana Australian wheat cob flour and dry yeast on top.

4. Knead the dough for five minutes, then round and ferment for half an hour, and put it in the refrigerator overnight. You can also continue to ferment without refrigerating.

5. Take it out the next day, let it stand for one hour at room temperature, then divide the dough into six parts, and let it rest for ten minutes after being rounded.

6. Roll the dough into round pieces.

7. Mix the white sugar and Arowana Australian wheat cob flour evenly.

8. Spoon 1-2 scoops of powdered sugar and place it in the center of the noodles with a piece of chocolate in the center.

9. First pinch the top and bottom of the dough.

10. Push the right half of the dough to the left and pinch, and pinch all three sides to form a triangle shape.

11. Prepare all the triangle buns and put them in a steamer. Heat the water in the pot until it is not too hot and turn off the heat. Leave it to ferment for 40 minutes.

12. When the volume of the triangle bag becomes larger, turn on the fire directly, steam for 12 minutes after airing. When the last 3 minutes are left, hold a chopstick on the side of the pot to diffuse the air. Turn off the heat and let it stand for 5 minutes before taking it out.

Tips:
1. Don't pour the milk all at once, leave 10 grams to observe the dryness of the dough, and add the liquid if it doesn't form a dough.
2. After the dough is rolled out, it retracts and relaxes for a few more minutes.
3. Don't make the dough too dry, otherwise it will be easy to open after steaming.