Description
Chinese Brown Sugar Bread, also known as Guo Kui, is a delightful snack featuring soft, chewy dough filled with a rich, sweet brown sugar paste. Pan-fried to golden perfection, this snack offers a crispy exterior and a warm, caramelized center, making it a beloved treat in Chinese cuisine.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
- 3 tablespoons vegetable oil
Filling
- 1/2 cup Chinese brown sugar (or dark brown sugar)
- 1 tablespoon all-purpose flour (for mixing with sugar)
- 1 tablespoon water (for forming sugar paste)
For Cooking
- Additional oil for pan-frying
Instructions
- Prepare the Dough: In a medium bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Add the warm water and 1 tablespoon of vegetable oil, stirring until a rough dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rest in a warm place for 45 to 60 minutes until it doubles in size.
- Prepare the Filling: While the dough rises, mix the brown sugar, 1 tablespoon of all-purpose flour, and 1 tablespoon of water in a small bowl to form a thick sugar paste.
- Divide and Shape Dough: Once risen, punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball and flatten into a small circle.
- Add Filling and Seal: Spread a spoonful of the brown sugar paste in the center of each dough circle, then pinch the edges together tightly to seal the filling inside.
- Flatten the Filled Dough: Gently press each filled ball into a disc about 4 to 5 inches in diameter.
- Pan-Fry the Breads: Heat a thin layer of oil in a skillet over medium-low heat. Cook each disc for 3 to 4 minutes per side until golden brown and crisp, pressing lightly with a spatula to cook evenly.
- Cool and Serve: Transfer the breads to a rack to cool slightly before serving warm.
Notes
- Chinese brown sugar, also known as black sugar, provides the best authentic flavor, but dark brown sugar can be used as an alternative.
- Cook over medium-low heat to prevent the sugar filling from leaking out or burning.
- These breads are best enjoyed warm but can be reheated briefly in a skillet to restore crispness.
