Egg Sakimar
By VicentaLakin
Sakima is a special dessert. It's colorful, soft, sweet, fragrance。
Recipe Recommendations
- flour 500 grams
- eggs of 6
- white sugar 240 grams
- maltose 200 grams
- water 100 grams
- Qinghongsi the right amount
- white sesame appropriate amount
- black sesame appropriate amount
- raisins appropriate amount
- corn starch appropriate amount
- oil 1000 grams
- sweetening
- fried
- an hour
- ordinary
Steps for Egg Sakimar
1
Get ready to eat
2
Eggs are added to the flour, smoothed to the face of the flour, which can be adjusted according to its water-sucking and egg size
3
Noodles are covered with film, room temperature is loose for 20 minutes
4
While the noodles are loose, black and white sesame is in the frying pan, little flaming incense, and it's ready for use
5
Prepare the raisins and red silk
6
quested pasta in half a millimeter
7
Sliced into thin noodles
8
Cut it all out
9
Cut the knife into small particles and shake it
10
It's a little wider
11
When the oil is 60% hot, the oil boils down
12
It's gonna blow up in gold
13
Get ready
14
Another pot, boiled with water, white sugar, malt sugar, boiled with a little fire, not to mix it all the way to a little bubble
15
It's full of sugar
16
Flip evenly
17
Into the mold
18
Squeeze it with a cane, flat, cold
19
Pull out the mold
20
Cut it while it's not completely cool
21
Okay
22
We can't finish it. We have to keep it sealed
23
Smells good
24
Come on