Sacima
By VicentaLakin
The son wants to eat Sacima, the mother says nothing, and does it right away。
Recipe Recommendations
- sweetening
- fried
- an hour
- ordinary
Steps for Sacima
1
The cranberry and raisin water is immersed for 30 minutes, washed, and the asphalt is provided for。
2
Blending flour and powdered powder into eggs。
3
Scratched to a smooth face, with a small amount of corn starch on the surface, so that the face does not stick, covers the skin, and relaxs for 20 minutes。
4
A small amount of corn starch is spilled on the operating table, which makes loosely gushing pasta about 0.2 centimetres thick。
5
Sprayed with a flat layer of corn starch, rolls on the scepter and cuts from the middle with a knife。
6
Cut into small pieces。
7
Slice the little noodles into thin, even noodles, so that they don't stick together。
8
The cooking oil is poured into the pan, hotter to about 150°C, and the extra corn starch on the noodles is shaken off, and it goes down into the pan, and it swells into shallow gold. (Method of testing oil temperature: A small noodle can be used down to the boiler, if the noodle floats and swells quickly, indicating that the temperature is fine. I'm not sure
9
All small noodles are blown up, oil control, backup。
10
Scrambled cranberry dry, raisin dry, red red sesame into the fried face。
11
Cooking of syrup: fine sugar, malt sugar, water in the pot, burning of the fire until the sugar melts, and thick bubbles in the syrup。
12
Keep cooking with a little fire, up to 115 degrees of syrup. If there is no syrup thermometer, it's visible, there's a thick bubble, and it's sticky enough to pull. (Put a little bit of syrup on the fried noodles, and then you can pull it out, and the syrup will boil. I'm not sure
13
When the syrup is boiled, the fire is shut down and all the material in step 10 is quickly poured into the pot, so that, while the heat is smooth, all the embryos are evenly covered with syrup。
14
When it's hot, it's not sticky。
15
When the Sarchima is completely cool and glued together, they disembowel and cut into small pieces。Sacima Make Tips
The addition of powdered powder would make the sakima soft and soft, and nothing would have been added if it had not been replaced with one quarter of a spoonful of soda。