Pyramid Sugar Pocket

In my childhood memories, the  pyramid sugar pocket Is a delicious treat that makes me nostalgic. Whenever my mom makes sugar triangles in the kitchen, I can smell the tempting aroma from afar. It's a sweet flavor that always makes my mouth water.

• Difficulty: Medium
• Category: Dessert Recipes
• Cuisine: Chinese Cuisine
• Cooking Method: Steaming

Ingredients

• 2 cup (240g) all-purpose flour
• 1 tbsp (12g) granulated sugar
• 2 tsp (7g) active dry yeast
• 1 cup (240g) warm water

Fillings:

• 1/2 cup (110g) brown sugar
• 2 tbsp (16g) flour

Instructions

1. In a mixing bowl, combine the flour, sugar, yeast and warm water. Use your hands or the dough hook of a stand mixer to knead until a smooth dough forms. Cover the dough with a wet kitchen towel and allow it to ferment for 1 hour.
2. In a small bowl, mix brown sugar and flour. Stir to combine. Set aside.
3. Once the dough has doubled in size, move it to a floured board and knead gently for a few minutes. Shape the dough into a long rope, then divide it into 8 pieces. Roll each piece of dough into a small ball.
4. Flatten the small ball into a round shape, then roll it into a circle with a thicker center and thinner edges. Fill it with an appropriate amount of brown sugar filling, pinch it into a triangular shape, and form it into a raw pastry.
5. Prepare a steamer basket by lining it with parchment paper. Arrange the raw pastries on the steamer basket, leaving some space between them. Cover the steamer with a lid and let the raw pastries rest for another 30 minutes.
6. Meanwhile, fill a pot with water and bring it to a boil. Once the water is boiling, place the steamer basket with the raw pastries on top and steam over medium-high heat for 15 minutes. Carefully remove the steamer basket from the pot. Serve hot and enjoy!