Tangsanjiao

Tangsanjiao, a traditional delicacy from Chinese cuisine, is a recipe that brings together fine flavors and unmistakable textures. To prepare these delicious steamed buns, we will start by gathering the necessary ingredients and getting ready for a simple yet captivating cooking process. In a large bowl, we put 200 grams of flour and a portion of sugar. These ingredients will form the base of our dough. In another container, we dissolve the yeast in warm water, ensuring it activates properly. Once the yeast is completely dissolved, we pour the resulting liquid into the bowl with flour and sugar. We mix with a spatula or with our hands until we obtain a homogeneous dough. It is important to let the dough rest for five minutes to allow the ingredients to combine perfectly.

After this resting period, we add the remaining 20 grams of flour to the brown sugar mixture and mix again to evenly distribute the sugar. We cut the dough into four equal pieces, and each piece is carefully kneaded, shaping it into a round form. This step is essential to achieve a fine and fluffy texture.

Next, we take a piece of dough and flatten it with a rolling pin, stretching it into a thick sheet, making sure that the center is thicker than the edges. We sprinkle a quarter of the brown sugar on the surface of the dough sheet. This way, the sugar will have room to melt during cooking, providing a sweet and aromatic taste.

The next step involves wrapping the dough sheet with the sugar inside, forming a triangle. It is very important to seal all the edges well to prevent the sugar from leaking during steaming. We proceed the same way with the other pieces of dough, so that we have four tangsanjiao ready for cooking.

Next, we prepare a steamer pot. We pour enough water into the pot, then place a layer of damp cheesecloth on the perforated plate, which will ensure that the steamed buns do not stick. If we do not have cheesecloth, we can use parchment paper cut into pieces. We place the tangsanjiao on the cheesecloth or parchment paper and cover the pot with a lid. We let it ferment for 15-20 minutes, during which the dough will double in volume and become fluffy.

After this interval, we place the pot on the heat. Once the water starts to boil, we reduce the flame to medium. Now, it is time to be attentive and calculate the cooking time. After exactly 12 minutes, we turn off the heat and leave the lid slightly open to allow the steam to evaporate. We wait for 3 to 5 minutes, then we can carefully take the tangsanjiao out onto a plate. These steamed buns are ready to be enjoyed alongside a cup of aromatic tea, offering an unforgettable culinary experience.

 Ingredients: 220 g flour, 2.5 g yeast, 106 g lukewarm water, 15 g sugar, 50 g brown sugar

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