Sakima
By VicentaLakin
Sacima, a special Chinese pastry, a food for the Manga. Sakima's face needs to be made so soft that Sakima's taste is good. So do not rush to add flour to the face of the flour, and do it with a proper amount of maize starch on the surface of the flour, and then rub it in the face。
Recipe Recommendations
- powder 200g
- eggs 150g
- baking powder 5g
- sugar 160g
- maltose 100g
- water 35ml
- peanut oil appropriate amount
- corn starch appropriate amount
- cooked sesame appropriate amount
- sweetening
- fried
- several hours
- ordinary
Steps for Sakima
1
Prepare all the ingredients。
2
Flour and flour were mixed and placed on the panel into a flour pit where eggs were scattered and thrown into the flour pit。
3
With a razor。
4
On the face of the flounder, corn starch (cousted) was sedated for 15 minutes。
5
a proper amount of corn starch was sprayed on the scene, and the noodles were tumbled to 0.2 cm。
6
Then cut it in small pieces, then cut it in noodles. Cut it off, roll corn starch。
7
Put the cut noodles on the net and sift the extra corn starch。
8
The pot is oiled, burned to about 150 degrees, and then put into the noodles, blowing to light gold and yellow。
9
Put the noodles on hold。
10
then you start to struggle with the syrup. sugar, malt sugar, and 35ml water are mixed together, pour into the pot, heat it with a little fire until the sugar dissolves, and the syrup has a thick foam。
11
Keep cooking with a little fire, leading the syrup to 115 degrees. If there are no thermometers, with a little molasses of chopsticks, you can pull a thin line later。
12
Fix the molasses, turn off the fire, put the pasta and the sesame in the molasses, make every noodle stick to it while it's hot
13
A thin oil coated with an eight-inch disc, placed in mixed noodles, and flatted them with oil hands。
14
When Saquima is completely cool, cut into pieces。Sakima Make Tips
The most important thing about making Saquima is the temperature of syrup, which is just 115 degrees。