Sakima
By VicentaLakin
Saquima, with her sweet, sweet, unsmoky, fragranceful mouth, summons the instinctive appetite of people, making it difficult and difficult to cut off, to say that it is an almost perfect little piece of sweetness, made by itself, healthy and delicious。
Recipe Recommendations
- ordinary flour 500 grams
- eggs of 6
- yeast 5 grams
- white sugar 150 grams
- maltose 120 grams
- black sesame 20 grams
- peanut kernels 20 grams
- raisins 20 grams
- corn oil appropriate amount
- sweetening
- fried
- several hours
- ordinary
Steps for Sakima
1
Flour, eggs, yeasts are evenly mixed into softer noodles and fermented to 1.5 to 2 times the temperature of the covering。
2
The fermented pasta is ventilated into approximately 0.3 cm thick rectangles。
3
The face is divided into several equals and the surface is covered with dry flour。
4
Cut the fine face code together and cut it into a short strip. Noodles don't cut too long, they're too thick, they swell when fried。
5
Shake out the noodles and spread some dry flour。
6
The oil in the pot is 80% hot, and it's put in a noodle test temperature, and if the noodles are rising rapidly, the temperature is good。
7
Take a piece of noodles (not put too much in one shot to avoid it swelling out of the pot), shake off the extra dry flour, put it in the pot gently, slide the noodles with chopsticks immediately, prevent them from reaching together, make them light yellow enough to extract the controlled oil, and don't overdo it。
8
The pot is filled with white sugar, malt sugar and a small amount of fresh water, the fire is slowly fried, the syrup is converted from a big bubble to a fine, sticky little foam, when the syrup is brown, the syrup is pumped with chopsticks, the thinness can be pulled out after a little cooling, or a fried noodle syrup can be tried, the silk is sticky。
9
Turn off the fire, pour into the fried noodles, peanuts and raisins, so that all the food can be covered with syrup while it's hot。
10
They pour well-mixed food into oil-painted moulds, press all around them with a scratchboard, press the heat to flatten them, and quickly fix them up, soak the sesame。
11
When it cooled, it started from the edges with a scratchboard and threw Sakima out the mold。
12
Cut the bread into small pieces。
13
Cuts can be wrapped in separate membranes and preserved adhesively。Sakima Make Tips
One must be soft, softer, softer, softer, softer, softer, softer, softer, softer, softer. The reason for the bad cut is the lack of pressure. 2. The syrup must be patient, not overstretched, startled with chopsticks, able to pull silk, once it has become caramel, with a bad taste, and a 1:1 ratio of sugar and water. No water for the 3rd and the noodles, with egg fluid. 4. Sugar may increase or decrease according to its preferences。