How to make the sugar triangle delicious, how to make the sugar triangle delicious, how to eat the s

Sugar triangle for 12+ babies.

Preface. Sugar triangle is a traditional snack in China, and it is also one of the most common special pastries in Jiangsu, Zhejiang and Shanghai.

The fillings of the sugar triangle are generally divided into two types – white sugar and brown sugar. Usually I like to make brown sugar filling, and add some chopped sesame seeds, which is not only nutritious, but also very sweet, and when I bite into it, I look at the sugar juice that flows, how tempting it is.

Material. Ingredients: flour 200g+2g, yeast 2g, warm water 100g;

Excipients: 60g brown sugar, 5g white sugar, 10g cooked white sesame seeds, edible alkaline sugar triangle.

How to make the filling: Put the fried white sesame seeds in a food bag and roll them out (not too broken).

Roll out and set aside.

Brown sugar ready.

Pour the chopped sesame seeds into the brown sugar.

Then add 2g of flour (you can put it according to personal needs) and mix well for later use.

To make the dough: 200g of flour add sugar and yeast and mix well.

Edible alkaline noodles are boiled with a little warm water.

First, pour the melted alkaline water into the flour, followed by warm water and dough.

Mix into a smooth dough, cover with plastic wrap and let for 20 minutes.

After the dough is ready, knead it a few times to exhaust it, and then divide it into 8 portions, each serving is about 40g

Take a portion of the dough and roll it round (if the dough is sticky, you can sprinkle some flour on the cutting board before working).

Roll out into a slightly thicker round dough.

Add the brown sugar filling.

Make a triangle shape first, and pinch it tightly in the middle.

Then use your index and middle fingers to clamp the three sides firmly.

The green form of the sugar triangle is complete.

Pour cold water into the pot, brush the oil in the cage drawer, put the wrapped sugar triangle green billet into the pot (there should be a gap between them), cover the pot, and let it cook for about 15 minutes again (about 30 minutes in winter), boil over high heat after cooking, steam for 12 minutes after steaming, turn off the heat, and simmer for another 3 minutes to uncover.

After the pot is slightly dissipated, the heat will be dissipated before eating, otherwise it will burn your mouth!

Tips: 1. Sesame seeds should be rolled out before they can be flavored, and it is best not to beat them into powder, so that there will be no taste.

3. The more flour in the filling, the thicker the filling will be after steaming, and the amount of flour can be adjusted according to your preference.

4. The temperature of the sugar triangle filling just out of the pot is very high, it is best to blow it with a corner of the hand petal before eating, and then take it when it is not hot, otherwise you will not be in the mood to eat it again.

The practice of the sugar triangle.

a. 200 grams of flour, 110 grams of water, 1 teaspoon of dried yeast.

b. 60 grams of brown sugar and 15 grams of flour.

1.Dissolve the dry yeast in warm water for three minutes, pour it into flour, and mix into a smooth dough. Cover with a lid or plastic wrap and let it rise in a warm place until it is twice as large (use warm water when the weather is cold, and room temperature water will do the trick in summer).

2.The inside of the fermented dough is homogeneous and honeycomb (it is difficult to ferment in cold weather, so you can put it in the oven and ferment at about 30 degrees).

3.Take out the dough, sprinkle flour on the cutting board, exhaust the dough, knead it again, and divide it into 8 equal parts (divide it into several parts at will, divide it into 8 points, and make a sugar triangle of moderate size).

4.Mix the B raw materials (the amount of flour is arbitrary, if you like to eat flowing sugar juice, put less flour, otherwise put more flour.) Brown sugar is easy to clump, you can put it in a plastic bag and roll it out).

5.Take a portion of dough and roll it into a round dough sheet with a thickness of about 4 mm (don't roll out the dough too thinly, otherwise it won't rise and will look like a dead dough).

6.Put an appropriate amount of powdered brown sugar in the middle.

7.Pinch into a triangle. (The interface should be pinched tightly, and the edges should be pinched a little deeper.) Otherwise, when steaming, the outline will not be obvious)

8.Pinch them all. Soak the drawer cloth and wring it out, spread it on the steaming drawer, put the sugar triangle, put cold water in the steamer, cover the pot and continue to ferment for about 15 minutes, turn on the high heat and turn on the steam, turn to medium-low heat for 15 minutes.

After three minutes of turning off the heat, remove the lid from the pot, remove the sugar triangle and place it on the lid curtain to cool. (In order to maintain the shape and clear outline, do not ferment too long.) ）

Steps to make the sugar triangle.

1Add the flour to yeast water and form a dough, cover with plastic wrap, put it in a warm place, and let it stand for about 1 hour, when the dough expands to twice the size and the inside is filled with bubbles and honeycomb tissue, the dough is completed.

2. At this time, the dough can be vented, covered with plastic wrap, and the dough can be expanded again before starting to make. (This way steamed pasta is better).

3Place the brown sugar and flour in a bowl.

4. Mix well.

5. Sieve and set aside.

6Divide the dough into equal portions and press it into small dough.

7. Roll it out with a rolling pin.

8. Add the filling.

9. Knead the dough into a triangle with both hands.

10. Cover the wrapped sugar triangle with plastic wrap, pour water into the steamer, boil over high heat, put in the sugar triangle after gasping, and steam it over high heat for about 10 minutes.

Sugar triangle for 12+ babies.

Sugar triangle for 12+ babies.

The approach to the sugar triangle is:1. Mix the dough first, and rinse the yeast directly with warm water to make it better to ferment;

2. Put flour, sugar, and yeast water in a basin, knead into a dough, and cover with plastic wrap for fermentation;

3. Wait until the dough has risen to twice the size and become honeycomb.

4. Kneading and exhausting;

6. Divide equally into 6 equal parts or other parts;

7. Cover with plastic wrap and relax for 5 minutes after rounding;

8. When the dough is relaxed, adjust the filling, and adjust the ratio of brown sugar and flour;

9. Put them together in a bowl and mix well;

10. Roll out the loose dough into a thinner large dough sheet, which is similar to making steamed buns, slightly thicker than the skin of steamed buns;

11. Put the adjusted filling;

12. Pinch one side of the sugar triangle first, then pinch the middle, and finally pinch the two sides tightly;

13. Okay, neatly 6 sugar triangles, put them in the steamer to ferment for 30 minutes;

14. Steam for 10 minutes after steaming, simmer for 5 minutes and then boil;

15. Take it out after simmering.

Sugar triangle is a delicacy, shaped like a triangle, white in color, soft in skin, sweet in the mouth, is one of the traditional snacks in Yangquan and Shouyang. Sugar Triangle is a traditional snack. It is divided into two kinds of fillings: brown sugar and white sugar.

To knead the round dough into a triangle shape and steam it over the fire. Brown sugar filling is the most common and is both delicious and healthy.

Foreword: The nature of a foodie has been committed again! I really want to eat sugar packets! Make it yourself!

Ingredients: 300g flour, 50g brown sugar, 3g yeast;

Excipients: Sugar triangle.

The yeast is washed with water.

Pour yeast water into the flour and add some water, and the flour will be kneaded into a smooth dough in the form of a flocculent without dry powder, and it will be doubled in size.

Knead the dough evenly and exhaust it, cut it into small agents and roll it into a dough, put in an appropriate amount of brown sugar and pinch it from the three corners to the middle, wrap it into a triangle, let it rise for 10 minutes, steam it on medium heat for 15 minutes and simmer it for 5 minutes, and enjoy it out of the pot!

Tip: The noodles should be softer and steamed before they will be simmered!

Sugar triangle for 12+ babies.

1. Appropriate amount of flour, appropriate amount of brown sugar, appropriate amount of white sugar, a bag of baking powder, and an appropriate amount of water.

2. Noodles. Add an appropriate amount of water and baking powder to the basin, mix well, add the flour, stir into a flocculent shape, knead into a smooth dough, then cover with plastic wrap and wait for fermentation.

3. Make the sugar triangle filling. Mix 150g of brown sugar, 150g of sugar and 50g of flour in a bowl and set aside. (The ratio of sugar to flour is 3:.)

1. Yes, if the flour is too little, the sugar filling will flow out if it is too thin, and if the flour is too dry, the sugar filling will not taste good, add a little flour to avoid the sugar flowing out).

4. When the noodles are fermented to about twice the size and the inside is full of bubbles and honeycomb tissue, take out and knead it repeatedly, knead it into smooth strips, and cut it into evenly sized agents.

5. Dip the flour and flatten it, then roll the agent into a round piece, take an appropriate amount of filling and put it into the dough**, pinch the dough together to form a shape of three corners, and pinch the edges.

6. According to the same method, make other sugar triangles in turn.

7. The wrapped sugar triangle is allowed to stand for 20 minutes for secondary fermentation, and then put it in a pot of cold water in turn, and steam for 25 minutes.

Add warm water and noodles to the steamed bread flour, knead it into a dough, cover it with plastic wrap and ferment.

Fermented to about twice the size and filled with bubbles and honeycomb inside.

Remove and knead to drain the air, then relax for 10 minutes.

Divide the dough into portions and roll into long strips.

Cut into small pieces with a knife, press flattened, and roll into a round skin.

Take an appropriate amount of brown sugar and put it on the dough**.

Pinch the dough in pairs to form a shape of three corners and pinch the edges.

Make the other sugar triangles in turn.

Let stand for 20 minutes for secondary fermentation.

After fermentation, put cold water into the pot, steam the pot for 15 minutes, and then turn off the heat.

Ingredients: 500g flour, 50g brown sugar

Excipients: 250ml of warm water, 5g of yeast

Steps to prepare the flour 50g sugar triangle.

1.Stir the yeast in warm water and let it stand for 15 minutes, pour in flour, knead into a uniform and smooth dough, cover with plastic wrap and let rise in a warm place until twice the size.

2.Stir together 50g of brown sugar and 50g of flour and set asideThe fermented dough is vented, re-kneaded and then kneaded into long strips after fermentation again, and divided into several small dough equals. Take a small dough and roll it into a dough, then wrap it in brown sugar filling to form a triangle.

4.Cover the wrapped sugar triangle with plastic wrap and let it stand for 10 minutes5Fill the steamer with 2 3 full water, lay out the steaming drawer and cage cloth, put in the sugar triangle after gassing on high heat, and cover the fire for 15 minutes.