Su Qiao, also known as Jin Su. Flat square, golden yellow, soft and sweet, nutritious, delicious and cheap. It is a specialty of Weining Yi, Hui and Miao Autonomous County in Guizhou Province and enjoys a high reputation both inside and outside Guizhou Province. There are more than ten kinds of buckwheat cakes, such as ham, rose and crystal. [ 1]
Su Qiao's legendary editor
Buckwheat crisp has been made for more than 600 years. Speaking of the origin of buckwheat cake, there is an interesting story: It is said that one year on Zhu Yuanzhang's birthday, Mrs. She Xiang specially ordered the chef to make a cake with local buckwheat flour mixed with sugar, which was both exquisite and unique. However, many experiments were unsuccessful. Seeing her life approaching, Mrs. She Xiang was anxious and issued notices everywhere. If someone makes this cake, they will give a large reward. A Chongqing man named Ding Chengjiu announced the notice. He pondered over and over again, and compared with traditional cakes, he learned from each other's strong points and finally made a very delicate cake named "Su Qiao". Each "Su Qiao" weighs 8 Jin and is engraved with nine dragons. There is a word "longevity" in the middle of Kowloon, which symbolizes the longevity of Kowloon.
To Mrs. She Xiang's great satisfaction. Zhu Yuanzhang praised it after tasting it and called it "the treasure of South China". Later, "Su Qiao" was handed down from generation to generation, and now it is not eight catties, but eight catties. The production method is also very special. Firstly, the best buckwheat noodles were screened out, and brown sugar, eggs and vegetable oil were added as main ingredients in proportion. The fillings are mainly adzuki beans, sesame seeds and melon strips. The shape is flat and square, engraved with clear patterns. Because "Su Qiao" is golden in color, sweet and refreshing, it is also called "golden millet". The color has also increased to more than ten varieties such as crystal, rose and ham.
The main raw material of buckwheat crisp is buckwheat flour. After sifting out the finest layer, add brown sugar, vegetable oil, lard, eggs, alum, soda ash and white alkali in a certain proportion and mix well. The filling of buckwheat crisp is made of adzuki bean, brown sugar, cooked vegetable oil, sesame, cooked lard, rose, melon strips, crystal and ham. After wiping the leather core, it is baked horizontally, and the fragrance overflows and smells delicious.
Production method editing
Main materials and auxiliary materials
Buckwheat, brown sugar, eggs, baking soda, alkali, alum, adzuki bean, vegetable oil, sesame, rose, melon strips.
production skills
1. Boil a proper amount of brown sugar with water to make brown sugar water. After the cease-fire, add vegetable oil (about 20% of the weight of flour);
2. Add alkali, baking soda and alum water in turn, stir evenly, add buckwheat flour and eggs, take the dough out of the pot after mixing, and air it for 8 ~ 12 hours to make noodles;
3. Cook adzuki beans, wash them into sand, add brown sugar, and when they can be piled up, add cooked vegetable oil out of the pot, which is the stuffing;
4. Divide the dough into several parts, roll it into skin, wrap it into stuffing, set it in the impression, and bake it in the oven until the skin is crisp and yellow.
Technical points
The furnace temperature is controlled at 180℃ ~ 200℃, and baked at 10 ~ 20 minutes for ripening; When wrapping the cake, the seal should be strict, and when baking, the bottom of the cake should be padded with a square paper soaked in cooked oil.