Sugar Triangle Tips, Sugar Triangle Tips

Sugar Triangle is a Chinese-style noodle dish made with brown sugar and noodles. The sugar triangle is called "sugar clip" or "sugar triangle" in our Linyi, and it is generally done during the Chinese New Year, and it is usually not done many times, because after all, it is a sweet, unlike steamed buns that need to be eaten every day. The picture below is a sugar clip and a large dumpling made by my mother-in-law.

How to adjust the brown sugar filling.

In fact, the sugar triangle is very simple to make, using dough and brown sugar for filling. We make sugar triangles here, and they all use brown sugar or white sugar directly on the bread that has been made. Generally, there is no additional stuffing.

Because during the steaming process, the brown sugar will melt into syrup on its own, and it can be eaten directly after steaming.

Although the sugar triangle directly puts brown sugar packets in the sugar triangle saves time and effort, the disadvantages are very obvious.

1 After the brown sugar is melted, it has strong fluidity, and after steaming, the dough is cold, and the sugar is not necessarily cold, and it is very easy to burn the mouth.

2 If the triangular seam is not tightly pinched during the 2 packs, the sugar will flow out when steaming, resulting in the loss of brown sugar filling and the dough soaked in brown sugar water.

In order to avoid the above shortcomings, when making brown sugar filling, you can add some flour, or add some red bean paste and black sesame paste as auxiliary materials to live into brown sugar balls (similar to glutinous rice ball filling), and then make sugar triangles, so that the above situation will not occur when steamed.

Sugar triangle for 12+ babies.

The approach to the sugar triangle is as follows:

Ingredients: flour, cherry blossom water, dry yeast.

Excipients: brown sugar, flour.

1. Dissolve the dry yeast in warm water and let it stand for three minutes, pour it into the flour, and mix into a smooth dough. Cover with a lid or plastic wrap and let rise in a warm place until twice the size. When the weather is cold, it is fermented with warm water, and in the summer, room temperature water is fine.

2. The inside of the fermented dough is uniformly honeycomb. The weather is cold and fermentation is difficult, you can put it in the oven and open about 30 degrees to guess the stupid leaven.

3. Take out the dough, sprinkle flour on the 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 the sugar triangle of moderate size).

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

5. Take a portion of dough and roll it into a round dough sheet with a thickness of about 4 mm. Don't roll the dough too thinly, otherwise it won't get up, and it will look like a dead dough.

6. Put an appropriate amount of brown sugar powder in the middle, knead it into a triangle, pinch the interface tightly, and pinch the edge a little deeper. Otherwise, when steaming, the outline will not be obvious.

7. After all the kneading is done, 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. If you want the shape to maintain a clear outline, it should not take too long to ferment again.

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.

IntroductionSugar triangle is a kind of home-cooked pasta, sweet and sweet, suitable for all agesIngredients: wheat flour 250g;

Excipients: appropriate amount of white sugar.

After the sugar triangle is reconciled on one side, it will be sent for about 1 hour.

2Knead the dough and cut it into sections.

3Mix the sugar and flour.

4Roll out the dough into a cake and make it a little thicker.

5 packs in the shape of a triangle.

6After wrapping, let it rise for another ten minutes, and then steam it in the pot for 15 minutes.7 Tips for getting out of the pot Mix the sugar with flour and wrap it in the dough, so that the sugar will not flow into soup after steaming.

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.

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.

Ingredients: cooked flour, baking powder.

Excipients: white sesame.

Flavor: brown sugar.

Method: 1. Put the flour in a basin and add the yeast.

2. Put warm water in a bowl (it is advisable not to burn your hands), pour it into the flour in batches, and stir evenly.

3. Knead into a smooth dough, cover with plastic wrap to keep the surface of the dough moist and ferment.

4. When the dough is fermented to twice the original size, and the inside is honeycomb-shaped, the fermentation time is about 60-90 minutes in spring and about 45-60 minutes in summer.

5. After the dough is fermented, take a little edible alkaline noodles, add an appropriate amount of water and stir well, pour into the dough and knead well, and let it stand for about 10 minutes.

6. Sprinkle an appropriate amount of dry powder on the cutting board, knead the fermented dough well, and divide it into several equal parts.

7. Knead the small dough evenly and roll it into a round dough, ready to make a sugar triangle.

8. Take an appropriate amount of brown sugar and put it in the dough**, or you can use brown sugar, flour, and white sesame seeds to mix well and put it into the dough, so as to reduce the fluidity of brown sugar after heating.

9. The two methods are arbitrary. The dough is kneaded in half to form a shape with three corners. Pinch the edges tightly.

10. Make other sugar triangles in turn, cover with plastic wrap and let stand for 20 minutes for secondary fermentation.

11. After fermentation, put cold water into the pot, steam the pot for 12 minutes after boiling, and then turn off the heat.

What's going on with the sugar hardness in the sugar triangle.