Gogan Saquima
By VicentaLakin
Recipe Recommendations
- eggs the 3
- flour 250g
- sugar 110g
- maltose 80g
- the cranberry 30g
- cooked peanuts 20g
- cooked walnut kernels 20g
- water 40g
- oil 800ml
- sweetening
- fried
- several hours
- ordinary
Steps for Gogan Saquima
1
Three eggs of medium size, with 250 grams of ordinary flour, and a smooth and soft face. If the noodles are too soft, a proper amount of flour can be added。
2
In about 20 minutes, dry flour and thin flour were spilled。
3
The work can be reduced by a pressurizer, with a thick first and then a 3 mm thin. More flour。
4
It's all under pressure. It's cut into five or six cents. A little dry skin。
5
Cuts out long strips of 4, 5 mm wide and 5 or 6 cm long. It's all over, dry, sticky。
6
Relax the oil in the boiler. The temperature rises to the noodle, and it swells. Quick find out。
7
When made, noodles should be placed too much, as the bombing process will swell and will take a small number of times. The oil is quickly mixed with a leaking spoon to heat the noodles, evenly coloured, and recovered quickly。
8
the noodles were all blown up, oiled in the pan, cleaned out the bottom flour, placed in sugar 110g, malt 80g and water 40g. it's been a long time. we can prepare the mold while we're at it. rectangular is not sticky. alternatively, a cardboard box with a skin-skinned film or plastic bag could be used。
9
It's about 10 minutes. Started with a noodle test, felt hung, laced, fast down into the fried noodles, evenly mixed with the dried fruit。
10
Put one-off gloves on the hand, crush the face of the sticky oars to the point where there is some temperature, and cut into the right size。
11
CompletedGogan Saquima Make Tips
Make Sakima, two key steps. First, the flour on the noodles must be as clean as possible at the time of the blast and not too long. The second is the need to keep an eye on the fire, which can't be easy for Sakima, and which can be bitter。