Qiaosu (Soviet style)

Qiaosu was first made to celebrate the meeting between Cowherd and Weaver Girl on the seventh day of the seventh lunar month, and also to pray for happiness for themselves. Raw material formula: outer skin: special flour 3 kg cooked lard 300 g inner blank: standard flour 22 kg vegetable oil 500 g soft sugar 7 g maltose 5 kg vegetable oil (for frying) 10 kg sodium bicarbonate. Proper preparation method: 1. Dough preparation: add wheat flour and cooked lard into warm water at about 50℃ and stir, and let stand for a while to make dough. Fully stir soft sugar, vegetable oil and appropriate amount of water, then pour in wheat flour and loosening agent and continue to stir evenly to form a crisp dough. It is required that the water-mixed dough is slightly soft and the crispy dough is slightly hard, but the disparity should not be too large. 2. Forming: wrap the dough according to the ratio of water-mixed dough to crispy dough of 2: 8. After wrapping, knead it into a round strip with a diameter of about 10 cm, flatten it, roll it flat with a rolling pin, then clamp it straight with a long ruler (special tool), cut it into short strips, cut a knife edge with a small scraper at the center of the short strip with a length of about 6 cm, and turn one end of the short strip out from bottom to top at the knife edge. 3. Frying: When the oil temperature rises to about 160℃, the product green body is gently put in from the edge of the pot, and the carbon dioxide gas volatilizes after the crispy dough is heated, so that the volume of the product expands, the surface cracks, the water evaporates, the starch matures, and the gluten protein is deformed and set by heat and floats to the oil surface. Because of the high sugar content in the dough, its surface layer is carbonized and brown. Turn them over one by one, so that the color of the products is consistent and the central part is mature. Pay attention to the adjustment of oil temperature. If the starting degree of the product is poor, the oil temperature is slightly reduced; On the contrary, if the product is too hot, the oil temperature should be raised appropriately, but not too high, so as to prevent external coke from generating. The frying time and oil temperature should be determined according to the block size, thickness, heating area, amount of materials used and the number of green bodies put into the oil pan. 4. Cooling and packing: after the product is taken out of the pot, it is put in the oil filter to filter out the floating oil, that is, it is spread out and cooled, otherwise the oil temperature is high, and it will naturally increase color if it is not cooled in time. Box or box after basic cooling. Quality standard: form: complete in appearance and consistent in size. Color: dark yellow or brownish yellow, with milky yellow skin. Structure: The micropores are uniform, free of sugar particles and powder lumps, and the white core part does not exceed 1/3, without impurities.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)