When making Qiaoguo, you don’t need to mix the dough with water. How to make Qiaoguo soft and fragrant?

Over the years, due to the improvement of our living standards, some specialties have gradually withdrawn from the stage of history and faded from everyone's sight.

Therefore, even if it is for the memory of traditional culture, you still have to make some special delicacies.

The traditional Qiaoguo is made by mixing sugar with dough. The half-risen dough is molded into different colors with solid wood molds and baked in a pot.

Today, the type of Qiaoguo I introduce to my friends is an improved version. From the auxiliary materials to the method, we have made effective improvements. The Qiaoguo made is more like a Chinese pastry with the texture of bread.

On Chinese Valentine's Day, it is taboo to make Qiao Guo tap water noodles. Add "3 things" to the noodles to make Qiao Guo fragrant and soft: milk.

In order to enhance the fragrance and nutritional content of Qiaoguo, this Qiaoguo is directly kneaded with pure milk to make the Qiaoguo milk fragrant and fragrant.

Raw eggs.

In order to enhance the soft taste, eggs are added when kneading the noodles.

Unsalted butter.

The addition of unsalted butter ensures the rich aroma of this chocolate fruit, which tastes particularly similar to toast bread.

Main ingredients: 500 grams of flour Seasoning: appropriate amount of flour for filling, 3 grams of yeast powder, 1 egg, 200 grams of pure milk, 50 grams of sugar, 30 grams of unsalted butter. The first step is to remove 30 grams of unsalted butter from the refrigerator.

, cut into small dices, melt and loosen at room temperature.

Pour 500 grams of flour and 50 grams of white sugar into the dough mixing bucket.

Put 3 grams of yeast powder and 200 grams of pure milk into the bowl, mix well, and pour in the flour.

Beat in an egg to form a smooth and fine dough.

The second step is to put the melted and loosened unsalted butter into the kneading bucket, and continue kneading the dough to melt the unsalted butter into the dough to form a dough with a certain strength and elasticity.

Cover the surface of the kneading bucket with a fresh-keeping bag and let it rest at room temperature for 30 minutes until the dough ferments to 1.5 times its size.

The third step is to remove the "semi-fermented" dough, sprinkle an appropriate amount of dry flour on the chopping board, and knead the dough into a fine dough again.

It should be noted that the strength and size of flour are different across the country, and the dosage of dough supplements is also different; in short, the kneaded dough needs to have a certain strength, which is similar to touching the nose.

Sprinkle a little dry flour into the mold to prevent sticking, take out a piece of dough of the same size, press it gently into the mold, shape the dough into different colors, and put it directly into the baking tray.

The fourth step is to use different colors to shape all the fruits and fill the baking tray.

Preheat the electric oven in advance, set the upper and lower heat to 180 degrees, place the baking tray on the middle-high level, and bake for about 15 minutes, until the surface is slightly yellow.

The fifth step is to remove the roasted Qiao Guo and eat one while it is hot. It has a strong milky aroma, prominent aroma, and soft grain flavor. It is no worse than toast bread.

On Chinese Valentine's Day, when making Qiaoguo, don't mix the noodles with tap water. Add "3 things" when kneading the noodles. The Qiaoguo will be soft and fragrant.

The oven temperature of each home is slightly different. You can adjust the ambient temperature by 10-15 degrees appropriately according to the size of the firepower point of your home appliance oven.

Observe closely during the last five minutes. If you notice the surface is slightly yellowed, don't overbake it.