Memory of childhood: traditional pasta on Qixi Festival(xiao shi hou ji yi qi xi jie chuan tong mian shi qi xi qiao guo )

Memory of childhood: traditional pasta on Qixi Festival

Introduction:

"I remember when I was a child, every Chinese Valentine's day, my mother would cook some Qiaoguo. Our local name was qiaobing'er. At that time, there was no oven, no electric cake pan, and no pan. My mother used a big iron pan to cook it. The temperature of the fire was very important. My mother didn't need me to cook it (she would paste it later). Generally, it was to burn wheat bran slowly. People had to wait by the pan and turn it over at any time noodles... Alas, it was really troublesome to bake the cakes at that time. The baked fruits were hung on the wall with thick cotton thread and stored well after air drying. However, at that time, the fruits were just put a little saccharin, not to mention peanut oil and eggs. All the tastes were very hard and not crisp. However, it was a luxury to eat such pasta in the age of corn noodle Wotou. Today is Tanabata Festival. According to the solar term, I should eat Qiaoguo. I buy it every year. This year, I plan to make it by myself and add a nice part to my son's memory. I use medium gluten flour with a little bit of low flour. In addition, I add white granulated sugar, peanut oil and eggs. It tastes very good, sweet and crisp. It's very successful! Don't you want to try it? Let's take a closer look at my steps. When you go back, you can do it yourself and enjoy yourself

Production steps:

Step 1: mix all the raw materials (except water) evenly, add water (water should be added a little, not more at a time), knead well and ferment until the fingers do not rebound

Step 2: knead the fermented dough into long strips

Step 3: cut into small dosage pieces of appropriate size (the size of the dosage pieces is determined according to the size of the mold)

Step 4: This is my home's Qiaoguo mold, which is called Ka Zi in our vernacular

Step 5: dip some dry flour on the surface of the small flour, put it into the mold, compact and compact (put some dry flour or brush oil in advance to prevent sticking in the mold)

Step 6: turn the mold around and stick the dough out

Step 7: the dough can be stuck in different molds, and the stuck fruit can be baked on the baking tray covered with oil paper

Step 8: baking temperature: 160 ℃ for 20 minutes, the upper layer (my oven is two layers, the temperature is for reference only) to the golden surface

Materials required:

Medium gluten flour: right amount

Low powder: small amount

Eggs: 3

White granulated sugar: right amount

Peanut oil: right amount

Yeast: 3 G

Water: small amount

Note: 1, do not make the dough and noodles of Qiaoguo too soft, hard point is good, so the taste is crisp. 2. After putting the dough into the mold, the dough should be flattened and compacted, and the patterns at the corners should be filled, so that the patterns are clear. 3. The skillful fruit stuck out is baked immediately, so that the patterns are clear. I like the crisp taste. It takes me 20 minutes to bake for a long time. It's very delicious! Do try!

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Xiao Shi Hou Ji Yi Qi Xi Jie Chuan Tong Mian Shi Qi Xi Qiao Guo