Sugar triangle(tang san jiao )

Sugar triangle

Introduction:

Production steps:

Step 1: dissolve the yeast in warm water and pour 200g flour into the bowl.

Step 2: yeast water into the flour, and then add water, knead into dough.

Step 3: put it in a warm place for three or four hours, poke a hole in the middle, and the fermentation is completed without rebound or collapse.

Step 4: remove the air, knead into a smooth dough and wake up for 15 minutes.

Step 5: operate several times.

Step 6: rub the dough into strips.

Step 7: cut it into even pieces.

Step 8: roll the tablet into a wafer.

Step 9: pour 60g brown sugar and 20g flour into a bowl.

Step 10: mix well.

Step 11: place the disc in the center of the palm to form a depression. Place brown sugar flour mixture in the depression.

Step 12: hold a corner first.

Step 13: then squeeze the other two corners tightly.

Step 14: cover with plastic film and ferment again for 15 minutes.

Step 15: put it in the drawer.

Step 16: add cold water to the pan and heat for 20 minutes.

Step 17: thick stuffing, no juice.

Materials required:

Flour: 220g

Fermented powder: 5g

Brown sugar: 60g

Warm water: moderate

Note: filling, brown sugar and flour ratio is 3:1. Increase or decrease as appropriate. In general, people with excessive phlegm and dampness, obesity and dyspepsia should not eat brown sugar; patients with diabetes and dental caries should not eat brown sugar.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Tang San Jiao