Brown Sugar Guokui (Sichuan Pan-fried Bun)
A traditional Sichuan street snack with a golden crispy crust and sweet melted brown sugar filling, pure comfort in every bite.
Ingredients
9 items- All-purpose flour 300 g
- Active dry yeast 3 g
- Warm water 150 ml
- Granulated sugar 15 g
- Cooking oil 10 ml
- Brown sugar 100 g
- Toasted white sesame seeds 15 g
- Roasted peanuts, crushed 30 g
- Flour 15 g
Nutrition
Steps （8 steps）
Dissolve yeast in warm water at 35°C, let stand 5 min until foamy. Sift flour, mix with sugar, add yeast water, knead into smooth dough. Add oil, knead 5 min until elastic; cover and rest 10 min.
Crush brown sugar, mix thoroughly with crushed sesame seeds, peanuts and flour to form the filling. Set aside.
Roll the rested dough into a long log, divide into 8 equal pieces (about 60 g each). Shape each into a ball.
Flatten one ball, roll into a disc about 8 cm wide, thicker in center. Place about 18 g filling in the center, gather edges and seal tightly.
Place buns seam-side down in a greased pan, leaving space. Cover with damp cloth or plastic wrap and proof 30-40 min until puffed (about 1.5 times).
Preheat a skillet over medium heat, brush with oil. Place proofed buns seam-side down, gently press into flat rounds about 8 cm wide.
Cover and cook over medium heat 3 min until bottom is golden. Flip, cover and cook 3 min more until the other side is golden. Press side; it should spring back quickly.
Remove guokui from pan, let rest on a wire rack for 3 min. Serve warm for best flavor.
Tips
Adding flour to the brown sugar filling prevents leakage during cooking. Seal the buns tightly to avoid leaking. Sufficient second proofing is key for a fluffy texture.
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