#trust of Beauty#sugar Triangle

Name: #trust of Beauty#sugar Triangle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3.2g yeast; 320g (Chinese gluten flour) Plain flour; Some brown sugar; 50g Cooked pumpkin puree; Some Black sesame candy; Some White sugar; 80g (white dough, small amount of pumpkin dough) Plain Water

by Heart delicacy

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

My childhood memory "Sugar Triangle" is one of the steamed buns that I often clamored for my mother to make. I remember that when my mother made steamed buns, I would tick my hands and touch the dough. My mother would just pull a little dough for me to play with. I will still catch flour like my mother, every time I turn myself into a cat with a face. At that time, I feel very happy playing with the dough. It may be the reason why children like to eat sweets. Every time I can eat sweet buns. It is joyful and joyous. Now that the mother’s craftsmanship is inherited, the taste is still the same, and the styling is a little more fancy on the basis of the original, it is a performance of learning progress.

Ingredients

3.2g Yeast
320g (Chinese gluten flour) Plain Flour
Some Brown Sugar
50g Cooked Pumpkin Puree
Some Black Sesame Candy
Some White Sugar

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80g (white dough, small amount of pumpkin dough) Plain Water

#trust of Beauty#sugar Triangle

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

2. Slowly add about 80g of water and stir to form a flocculent

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

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

5. Stir the flour and pumpkin puree evenly. If there is too much dry powder to coat the pumpkin puree, you need to add a little water. Note that at this time, add a little bit of water. When adding water, stir it into a flocculent state without dry powder.

6. Knead into a smooth dough and cover with plastic wrap to ferment

7. Fermented to 2-2.5 times the size

8. Poke it with your finger and don’t retract, the first fermentation is complete

9. Make the white dough first. After the pumpkin dough is kneaded, it needs to be fermented for a while. After the dough is exhausted, it is divided into five or six small doughs.

10. Take a small piece of dough and roll it into a round dough with a moderate thickness. Roll the dough as round as possible to make it more beautiful.

11. Fold into an equilateral triangle

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

13. Lift the triangle to the middle and squeeze tightly

14. White sugar filling

15. Black sesame powder sugar filling

16. Carefully lift up, hold the left hand flat with the right hand and slowly pinch both sides of the leaking filling from bottom to top to seal tightly (the closing must be tight, otherwise the sugar juice will leak out after steaming)

17. Into a beautiful double triangle shape, make other white dough in turn

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

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

20. After the second fermentation, turn on high heat (the pot has been filled with water beforehand), steam for 20 minutes, turn off the heat and simmer for 5 minutes

21. Triangle beauty bag released

22. Come one ^_^

23. I will try one first~

24. Two-tone beauty~

25. Finished picture

26. Finished picture

Tips:
1 Add water as appropriate according to the moisture content of the pumpkin
2 Adding icing sugar filling is not easy to add too much at one time, it is easy to spill and it is not conducive to wrapping