Black Sesame Sagima

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Preparation materials

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Eggs go in the flour bowl, and the yeast and the powder are called the corresponding grams

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Scratched in groups, like pictures. Then you put the lid on, and you'll be quiet for half an hour

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In half an hour, some corn starch was put on his hands to remove the flour. We also put some corn starch on the board, and then we split the face into two pieces, and first we take one of them to make it sticky. Hands

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And then it'll be 0.2 centimetres thick

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Smash a piece of corn starch evenly on a good face

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Scratch it into a little slice of about 3 cm wide, and then put some corn starch on it, and cut it in the mouth. Move

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Then we cut the pieces together in three groups and cut them into two millimeters

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Put corn starch on the little noodles and grab it with your hands and wrap it on every noodle so it doesn't stick together

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The extra maize starch is shaken off and loaded into the basin, and the same is true of another pasta。

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It's pouring into the pot, burning it to 70% heat

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Put the noodles in the pot and blow them to light gold

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We'll take the tar and cool it off

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Sakimar's container will be oilproof

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And then I started making syrup: pouring all the malt sugar and sugar and water into the pot, making a small fire. Cook

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Until the white sugar is fully dissolved, there is a thick foam, and it's able to pull out the thinness of the fuse. It's better to measure the temperature at about 115 degrees. The level of the syrup boils directly affects Sakimar's taste, so this step must be understood. Okay

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When the fire closes, pour the cooled noodles in and mix them evenly, then pour the black sesame into it, and then flip them with shovels, so that every one of them is evenly wrapped in syrup and sesame, and it must be fast, and it can be condensed if the syrup doesn't cool

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When you're done, pour the noodles into the oiled container while it's hot. Medium

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Put your hands on the water and hold it down while it's hot

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When it cools, it starts with a scratch or a spoon's tail from the edge of the inner wall of the mold

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Cuts can eat

1. The ideal temperature for the prepared syrup is 115 degrees. If the temperature is too high, it will be too hard after solidifying; conversely, if too low, it will be too soft. If there is no thermometer, you can pick up some syrup with chopsticks, let it cool slightly, and see if you can pull out thin threads. Alternatively, prepare a bowl of cold water, dip a chopstick in the syrup and drop it into the water; if the syrup solidifies immediately upon entering the water, it is also ready. Do not overcook it into caramel, otherwise the texture and color will be poor; 2. The dough for Sachima must be sticky; only with high moisture content will the finished product have a soft and fluffy texture. Of course, if you prefer a harder texture, you can make the dough stiffer: 3. If there is no maltose, honey or all white sugar can be used as substitutes; 4. The noodles cannot be cut too thick, as they will expand significantly after deep-frying; 5. Adding maltose makes the syrup clearer and ensures that the finished product does not fall apart easily after setting. Because maltose has viscosity, it can make the pastry moist, fluffy, and delicious, and also reduce the sweetness; 6. Yeast powder and baking powder can be omitted, but the finished product will be hard