Sugar triangle, the so-called sugar bag, is nothing more than white sugar, brown sugar or sesame seeds. I always thought that wrapping sugar packets in this shape was to quickly distinguish fillings. I don't know when the shape of this kind of candy bag has been unified throughout the country. Basically, the sugar packets in each bun shop are triangular. Sugar triangle, although the wrapping method is a little different from other steamed buns, the process of dough mixing is the same as other steamed buns. Let's share how to make a sugar triangle. Ingredients: flour, yeast, sugar and warm water.

Stuffing ingredients: black sesame, brown sugar, flour.

Step 1: Pour 500 grams of flour into a basin, then pour 5 grams of yeast powder and 5 grams of white sugar and mix well, then pour 260 ml of warm water in batches, the water temperature should not exceed 35 degrees, stir the flour into a flocculent shape, knead it into a smooth dough, and ferment it in a warm place to double its size.

Step 2: Make stuffing when the dough is fermented. Stir-fry black sesame seeds with low heat, then crush them with a rolling pin, and mix in appropriate amount of sugar and flour for later use.

Step 3: The dough volume is increased by more than two times, and a hole is poked in the middle of the dough, so that the dough at the hole does not shrink or collapse, indicating that the fermentation is in place. Sprinkle some dry flour on the panel, take out the dough and start kneading and exhausting.

Step 4: Ventilate the dough, divide it into small portions with uniform size, knead the small portions evenly, then sprinkle some dry powder, roll the middle and edge into a round cake with a thickness of about 0.5, add a proper amount of stuffing, and then wipe a small amount of water on the edge of the cake.

Step 5: Put the bread in your left hand and divide the dough into three equal parts with your thumb and forefinger. First find the middle point and gently knead it, then knead it to 0.5 cm below the edge, and then gently knead it with your hands.

Step 6: Wake the wrapped sugar triangle again for about 20 minutes, then steam it in hot water for 20 minutes, and simmer for 3 minutes after turning off the fire.

Tip: The dumpling skin of the sugar triangle is not thin at the edge and thick in the middle. The steamed stuffed bun skin of sugar triangle should be uniform in thickness. Don't roll it too thin The steamed sugar triangle will be flat and ugly. It is also worth noting that when closing the mouth, apply a small amount of water to a circle of steamed bread skin and pinch it with your hands or chopsticks, so that the sugar triangle will not crack when steaming.