Sakima
By VicentaLakin
Sakima can also be known as Sakima, which is a medium-style specialty pastry, a food for all. It's one of Beijing's famous four-season cakes. Sacima has won the love of its soft and sweet, improvisation. Upon the arrival of the Manchurian people, Sakima became popular in Beijing, and to this day, the food of the Manchuria has spread throughout China from the north. The Sarchima was made of sugar mixed into pieces after the noodles were cooked。
Recipe Recommendations
- high-gluten flour 200 grams
- eggs of 3
- sugar 150 grams
- maltose 150 grams
- honey 15 grams
- baking powder 3 grams
- raisins appropriate amount
- Hawthorn cake appropriate amount
- cooked sesame appropriate amount
- sweetening
- fried
- an hour
- ordinary
Steps for Sakima
1
Preparation material。
2
Flour, fermented flour, eggs mixed with water, rubbed into flour, 15 minutes awake。
3
It's like the pasta。
4
The face is thin, folded to the centre and sliced with a knife。
5
Scratched noodles will shake open, and a few thin faces will be cast to avoid binding。
6
Oil is in the frying pan and it burns to 120 degrees。
7
Battery of noodles is used to extract asphalt when it is blown to yellow white。
8
Get the malt sugar and the raisins cleaned up。
9
Put sugar and water in a small fire in the pot and mix them with wheat sugar and honey until the silk can come out。
10
Put the fried noodles in the well-settled sugar, evenly mixed with raisins, raisins, sesame, etc。
11
Take a clean bottom container and pour the noodles into a pre-oiled container, and press it hard。
12
After cooling, take out the slice plate。