# Tang San Jiao — Red Sugar Steamed Buns

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**Step 1 — Ingredients**

Three things: all-purpose flour, dry yeast, and red sugar (红糖).
Use the dark, unrefined kind — heavy with molasses, earthy and slightly sticky.
That's where all the flavor comes from.

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**Step 2 — Make the Dough**

Mix flour and yeast with warm water. Knead for 10 minutes until smooth and elastic.
Cover with a damp cloth and leave it for 1 hour — it should double in size.

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**Step 3 — Divide**

Punch the dough down, roll into a log, cut into equal portions.
Flatten each piece into a round disc with a rolling pin. Keep them thick enough to hold the filling.

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**Step 4 — Fill**

Spoon a good amount of red sugar into the center of each disc.
Don't hold back — it melts completely during steaming and turns into a sticky, slightly caramelized pool inside.

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**Step 5 — Shape**

Pull three sides of the dough up and pinch them firmly at the top.
Press every seam shut so the sugar stays in while it steams.

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**Step 6 — Proof**

Set the buns on a parchment-lined steamer tray with space between each one.
Rest for 20–30 minutes until visibly puffed. Don't rush this part.

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**Step 7 — Steam**

High heat, 15 minutes, lid on. No peeking.
When you open it, the buns are plump and soft, seams slightly translucent.

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**Step 8 — Done**

Pull one apart while it's still hot.
The red sugar inside has melted completely — dark, glossy, running a little at the edges.
Eat it right away.