Sakima

By VicentaLakin

Sakima

Recipe Recommendations

  • flour 120 grams
  • eggs
  • raisins appropriate amount
  • fine sugar appropriate amount
  • maltose 1 tablespoon

Steps for Sakima

  • 1
    Two eggs
  • 2
    An electric omelet hits the egg fluid and it swells
  • 3
    Add sifted flour
  • 4
    Scratch it up. Half an hour
  • 5
    The raisin is soaked and drained by kitchen paper
  • 6
    Turns a good pasta into a face, about 15 centimetres wide, about 0.3 centimetres thick
  • 7
    And split it in two, and the surface is glued to starch, and then we're going to put the two pieces up
  • 8
    Cut to less than 0.5 centimeters
  • 9
    Put some starch, sticky, shivering
  • 10
    Noodles cut at 50% heat
  • 11
    If the noodles are blown up, they can be picked up with little yellow. Don't blow it too long
  • 12
    I don't really weigh it
  • 13
    At first, when the sugar melts, the syrup bubbles
  • 14
    Keep the fire going. When the water evaporates, the syrup becomes a little thick, the color becomes light brown, the bubble becomes small, and the fire closes
  • 15
    Put in the fried noodles and the raisins
  • 16
    Quick Twist Equal
  • 17
    It's transferred to an oiled grill or other container, and it's sorted out in the heat
  • 18
    Cut the quadrilateral after the cooling
  • 19
    Done

    • Sakima Make Tips

    Once the eggs are bubbled, the product will be very soft, so there won't be any powdering

    Recipe Categories

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