Triangle sugar buns as its name implies, are chinese steamed buns basically made up of sugar as its main filling. These chinese buns i believe are kind of traditional type of buns in china as i read ( frm here ) that eating these buns bring back childhood memories and when there are additional wrappers, people will just use sugar to make these buns. It is also one of those popular dim sum found in China.
On the internet, i see some using brown sugar as filling and some using black sugar. The filling appears to be quite dark in colour and to get something close to that and a deeper flavour, i have used molasses sugar here.
One suggestion when sealing these buns, seal them real tight and better to give the seal a wider pinch as when the bun is proving, it will expand and bound to open up the seals if not sealed properly. It happens to some of my buns during the proving process and because there are 3 seals on the bun, the buns opened up all. So i had to slowly pinched it back as not to disturb the shape and the puffiness of the buns. I have made them a little smaller than common, each dough weighing around 25gm, anything between 25gm to around 40gm should be fine.
Dough Recipe ( from @kokken )
Hk flour 150gm ( i used pau flour )
Instant yeast 1 tsp /2gm
Baking powder 1tsp /2gm
Milk 75-85ml ( replaced with water )
Filling ( from chinasichuan food )
1/2 tbsp roasted sesame seeds
1 tbsp flour ( fry over pan ) *
3 tbsp brown sugar powder ( i used molasses sugar )
* The source suggested frying the flour till it appears a little brown as this gives more aroma. You can have the option to fry or not to fry the flour.
Some vegetable oil for sealing the buns
Combine flour, yeast, baking powder and sugar in a mixer bowl and using a fork, mix and stir them together. Add in milk /water and shortening and using a dough hook, mix and knead till smooth.
Let it rest for 10 mins, covered in the mixer bowl. After 10 minutes, knead again for another 5 mins.
Divide the dough into desired sizes, here i have made mine at 25gm each or ( between 25-35gm ). Roll out each dough to a circle and scoop some filling to the center of the dough. Use thumb and index finger to fold the sides into a triangle and seal the edges with oil. Place a small parchment paper at the bottom of each bun.
Arrange the buns on a steamer rack and let it proof for about 45 mins and steam on high heat for about 12 mins.
This post is linked to Little Thumbs Up event ( August 2015 : Brown Sugar and Molasses ) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious
Also linking to Best Recipes for Everyone ( August 2015 : Dim Sum ) organised by Fion of Xuan Hom .s Mom Kitchen Diary and hosted by May of 厨苑食谱