Nuts, Sakima
By VicentaLakin
In all the snacks we had when we were young, there were memories of them, and they were not forgotten until we grew up, when the troughs, the peaches, Sakima, the fruits were all kind of medium-sized snacks, the soy sauces, the soybeans, the five bean pies, among them, the honey knives, the sugar fork, and we used to say "fried" and "fried." If we left a relative, they would put one or two of these on them, and then they would give a pair of sakima, which would be more popular than any other. It's nice to have Saki-Ma's little snacks
Recipe Recommendations
- medium-gluten flour
- baking powder 3 grams
- eggs of 4
- maltose 180 grams
- white sugar 180 grams
- water 100 grams
- raisins 30 grams
- dried cranberries 40 grams
- Natural forest melon seeds 30 grams
- pumpkin seeds 30 grams
- peanuts 30 grams
- sweet fragrance
- skills
- an hour
- ordinary
Steps for Nuts, Sakima
1
Prepare raw materials, eggs with a shell of about 60 grams, and increase or decrease according to the actual situation if a little or more of the egg is left in the egg。
2
Four eggs were inserted into the barrel of the bread machine。
3
Put it in the middle band flour and powder。
4
(c) Installation of bread-bread drums, selection and face-blending procedures for the East Rink Bread Bread, with 10 minutes of rubbing, without hand rubs。
5
Scraped noodles to take out a rolling circle and cover the membranes loose for 15 minutes。
6
Cut the cranberry a little bit and mix it with the peanuts, the melons, the pumpkins。
7
Put malt sugar, water, sugar together。
8
When the noodles are loose, they become large, thick about 2 mm thick。
9
It is cut into long pieces about eight centimetres wide, then it's sodium corn in the middle of each layer, and then it's sliced into smaller noodles。
10
The noodles are all cut and the corn starch is glued and the extra starch is turned off。
11
The burning of the pot to around 50% heat, and the fact that a noodle goes down immediately indicates that it's hot, and the little fire starts to blow up in the noodle, so don't put too much in one-time, and the noodle gets loose。
12
Flowing oil to the noodles, all of which were then blown up, put the cranberry and peanut nuts together。
13
Put the sugar, the malt sugar, all the water in the pot to burn。
14
Don't mix it in the first place, and then slowly when the sugar melts, there will be a lot of bubbles, sugar will have a light colour, and it will not last。
15
If you don't have a thermometer, you can use chopsticks for a little bit of syrup, and then you can pull a thread between two chopsticks。
16
The pot keeps a small fire, drops the fried noodles and dried fruit and doubles them quickly。
17
The pasta, which is not coated with sticky dishes, is poured into the dish, and the sheet is covered with a stick of face, making Sakimar stylish。
18
It's a little bit warmer, and it's a retweet, and it's cut to the right size。
19
The finished chart。
20
The finished chart。
21
The finished chart。
22
The finished chart。
23
The finished chart。Nuts, Sakima Make Tips
This formula is the exact amount of a 26x26 deep dish that can be reduced by half if it is not available. Two, I have to get a bigger pan for the syrup. I'm too full for a 30-cm pan with noodles。