• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Chinese Brown Sugar Bread (Guo Kui)

    Last Modified: September 25, 2018 by Elaine| 15 Comments

    14.2K shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    There is a large group of stunning variety of breads named as Guokui in the Chinese northwest, usually filled with savory meats including this famous Shanxi báijímó. But the whole group is quite less famous outside of the area. However, there is an exception found in Chengdu, a tinny sweet guokui. It is quite popular in Chengdu but also unknown outside of the area.

    Chinese brown sugar bread (Guo Kui)

    I have developed this recipe and made twice before posting the recipe. All of the two batches are great success. My daughter loves those slightly stiff but chewy bread with a running sugar filling.

    This is a semi-fermented Chinese bread. The more water you use and the longer the resting time is, the softer the bread will be. On the contrary, the less water and the shorter the resting time is, the stiffer and chewier the bread will be. So basically you just adjust the softness of the bread by controlling the water amount or resting time. The recipe creates a chewy bread since my fermentation time only lasts 30 minutes.

    Chinese brown sugar bread (Guo Kui)

    Ingredients

    • 300g (2 +⅓ cups ) all-purpose flour, more for dusting
    • 150g (150ml) water
    • 2g (½ tsp.) salt
    • 1 tsp. yeast
    • oil for brushing

    Filling

    • 16g (2 tbsp.)all purpose flour
    • 55g (¼ cup) powdered brown sugar
    • a tiny pinch of salt

    Instructions

    Mix brown sugar with flour and salt in a small bowl. Set aside.

    Chinese brown sugar bread (Guo Kui)

    In a stand mixer, add flour, salt, instant yeast and water, then mix at low speed for 8-9 minutes until the dough is soft and smooth. Cover with a wet cloth or plastic wrap to rest for around 30 minutes (in summer) or 45 minutes (in winter ) depending on your temperature until the dough is ⅓ bigger than the previous one. (The surface is completely smooth but there is no Honeycomb texture inside).

    Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 4cm in diameter. Cut the long log into 14 equal portions.

    Chinese brown sugar bread (Guo Kui)

    Wrap the powdered filling in.

    Chinese brown sugar bread (Guo Kui)

    Brush a thin layer of oil in a casting iron pan,place the bread in one by one, cover the lid and then fry each side for 6-8 minutes over slow fired.

    Chinese brown sugar bread (Guo Kui)

    Chinese brown sugar bread (Guo Kui)

    Chinese brown sugar bread (Guo Kui)

    Chinese brown sugar bread (Guo Kui)

    Chinese Brown Sugar Bread (Guo Kui)

    Elaine
    Famous Chengdu brown sugar guokui
    5 from 3 votes
    Print Recipe
    Prep Time 35 mins
    Cook Time 10 mins
    Total Time 45 mins
    Course staple
    Cuisine Sichuan
    Servings 14 making 14 small breads
    Calories 104 kcal

    Ingredients
      

    • 300 g all-purpose flour ,more for dusting
    • 150 ml water
    • ½ tsp. salt
    • 1 tsp. yeast
    • oil for brushing

    Filling

    • 2 tbsp. all purpose flour
    • ¼ cup powdered brown sugar
    • a tiny pinch of salt

    Instructions
     

    • Mix brown sugar with flour and salt in a small bowl. Set aside.
    • In a stand mixer, add flour, salt, instant yeast and water, then mix at low speed for 8-9 minutes until the dough is soft and smooth.
    • Cover with a wet cloth or plastic wrap to rest for around 30 minutes to 45 minutes depending on your temperature until the dough is ⅓ bigger than the previous one. (The surface is completely smooth but there is no Honeycomb texture inside).
    • Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 4cm in diameter. Cut the long log into 14 equal portions.
    • Wrap the powdered filling in.
    • Brush a thin layer of oil in a casting iron pan,place the bread in one by one, cover the lid and then fry each side for 6-8 minutes over slow fired.

    Notes

    The Nutrition Facts is based on each single Guokui.

    Nutrition

    Calories: 104kcalCarbohydrates: 21gProtein: 2gSodium: 70mgPotassium: 31mgSugar: 3gCalcium: 6mgIron: 1.1mg
    Keyword bread, sugar
    Tried this recipe?Mention @ChinaSichuanFood

    Chinese brown sugar bread (Guo Kui)

    More recipes you may enjoy

    • Spicy Peanuts
    • Oyster Mushrooms Stir Fry
    • Homemade Peking Duck
    • Lotus Root Chips

    Reader Interactions

    Comments

    1. Lindsey

      July 14, 2017 at 10:51 am

      5 stars
      Hey there! Just wanted to say I love your recipes. My husband is from Chengdu, and I am from the States. Before we married I did not like Chinese food because I had only eaten American Chinese food.

      Things have changed, I now cook a lot of Sichuan Chinese food, probably more than any other type of food.

      It is nice to be able to finally find some authentic recipes in English. I don't have to fiddle with Google translate, or ask my husband to translate them to English.

      Thanks so much!

      Reply
      • Elaine

        July 14, 2017 at 8:54 pm

        You are the most welcome, Lindsey. Happy cooking!

        Reply
    2. John

      July 19, 2017 at 2:32 am

      5 stars
      Great recipe! We have something similar in our culture (romanian) but the filling is plum jam. Nevertheless i bet they are both equally delicious 😀

      Reply
      • Elaine

        July 19, 2017 at 8:06 am

        This is quite interesting! It is almost unknown outside Chengdu but we have similar food on another corner of the earth. Foodies really think similar.

        Reply
        • John

          July 20, 2017 at 2:51 am

          5 stars
          Hehe that;s true, our recipe is quite regional aswell, only popular in a small part of the country where i was born. Anyway i will definitely try to do this recipe myself, i love the brown sugar in sweets! Thanks for the idea 🙂

          Reply
    3. Cheryl

      July 23, 2017 at 11:00 am

      These look delicious and I hope to make them this weekend. However, one question - your ingredients list calls for water, yet the instructions say to add milk. Which should it be?

      Reply
      • Elaine

        July 24, 2017 at 10:20 pm

        Hi Cheryl,
        It is a typo. I only use water in this recipe.

        Reply
    4. MN

      March 13, 2018 at 1:46 am

      The recipe and images look so yummy. However, you write "In a stand mixer, add flour, salt, instant yeast, water and sugar and then mix at low speed for 8-9 minutes until the dough is soft and smooth." However there is no mention of sugar in the recipe for the dough. Should there be?

      Reply
      • Elaine

        March 13, 2018 at 8:48 am

        Nice catch. The sugar should be used in the filling. There is no need to use sugar in the dough.

        Reply
    5. LY

      March 20, 2018 at 6:42 am

      Hi! I need to make an authentic chinese recipe for a school project and these look delicious! I was wondering if you could tell me if these keep well overnight, and if so, how to store them? Thank you so much!

      Reply
      • Elaine

        March 20, 2018 at 8:14 pm

        Hi Ly,
        If you want to prepare this ahead, I would suggest you assemble the buns and fridge until cooking. But the uncooked buns can only be kept overnight.

        Reply
    6. Liz

      September 16, 2020 at 4:20 pm

      I am part of a cooking group and we are doing an Asian inspired pot luck but I will need to make them a day in advance - Are they meant to be eaten warm right after cooking or can they be fried the day before? Thanks!

      Reply
      • Elaine

        September 21, 2020 at 8:26 am

        Liz,
        This should be served just after pan-fried.

        Reply
    7. Laisze Poon

      February 10, 2021 at 6:27 pm

      Can you please explain how you pinch the dough together after you add the filling?

      Reply
      • Elaine

        March 03, 2021 at 8:43 am

        Like folding a baozi.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved