Childhood memory: traditional pasta on the Chinese Valentine's day -- [Chinese Valentine's day fruit]-You Are Foodie

By Benson
44

Childhood memory: traditional pasta on the Chinese Valentine's day -- [Chinese Valentine's day fruit]

I remember when I was a child, my mother would bake some Qiaoguo every Chinese Valentine's day. Our local name was qiaobing'er. At that time, there was no oven, no electric cake pan, and no pan. My mother baked it in a large iron pot. The heat of the fire was very important. My mother didn't need me to burn it. (I'll paste the pot later.); Generally, the wheat bran is burned slowly. People should always wait by the side of the pot and turn over at any time... Alas, it was troublesome to bake qiaobing at that time. The baked Qiaoguo was hung on the wall with coarse cotton thread. It was easy to store it after drying. However, at that time, Qiaoguo only put a little saccharin, and was reluctant to put peanut oil and eggs. All the taste was very hard and not crisp. However, it was a luxury to eat such pasta in that generation who ate corn flour.Today is the Tanabata Festival. According to the solar terms, I should eat Qiaoguo. Every year, I buy Qiaoguo. This year, I plan to make it myself and add a beautiful flavor to my son's memory. The medium gluten flour I use is added with a little low flour, in addition to white granulated sugar, peanut oil and eggs. The baked taste is very good. It is sweet, crisp and crisp. It is very successful! Don't you want to try it? Then take a closer look at my steps, and then you can make your own fruit and enjoy the delicious food~~~

Main Ingredients

Low powder a few
plain flour A moderate amount of

Auxiliary Ingredients

Peanut oil appropriate amount
White granulated sugar appropriate amount
egg 3

1. Do not make the dough and dough of Qiaoguo too soft. It is better to be hard. The taste is crisp.2. After putting the dough into the mold, the dough shall be flattened and compacted, and the patterns at the corners shall also be filled, so that the patterns are clear3. The fruit from the card is baked immediately. The pattern is clear. I like the crispy taste. It takes me a long time to bake. It's very delicious! You must try!

Step 1 . Mix all raw materials (except water) well and add water (water should be added little by little, not too much at once). Knead well and ferment until pressed down with your fingers without rebounding

Step 2 . Roll the fermented dough into long strips

Step 3 . Cut into small dosage forms of appropriate size (determine the size of the small dosage form based on the size of the mold)

Step 4 . This is a clever fruit mold from my family, which is called Ka in our local dialect

Step 5 . Dip a little dry flour on the surface of the small flour mixture, put it into the mold, compact and press it tightly (add some dry flour or brush oil in advance to prevent sticking)

Step 6 . Then turn the mold upside down and snap the dough out

Step 7 . Different molds can be used to make dough, and the prepared fruit can be baked on a baking tray covered with oil paper

Step 8 . Baking temperature: 160 degrees Celsius for 20 minutes. The upper layer (my home oven has two layers, and the temperature is for reference only) should be golden on the surface

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