Sacima
By VicentaLakin
when i was a kid, i used to make her buy the smell from her childhood memories. the sacima is made by guangzhouers, but it is popular with the people. it has been said that qing dynasty is a general of mang's family based in guangzhou. every time a hunt is hunted, it must be refreshed, and it does not matter. in the long run, cooks have had difficulty in doing more, often being reprimanded and forced to kill each other. the chef was desperate to pick up some flour, mix eggs, blow up seven and a half pieces of face with oil, pour sugar water, crush it into pieces, and give it to general saa. it was unexpectedly popular with the general, asking him his name, the servant, the horse & quot; falsely circulated as & quot; sacima & quot; this has since passed on to generations。
Recipe Recommendations
- low-gluten flour 200g
- eggs of 2
- baking powder 3g
- water 100ml
- white granulated sugar 60g
- honey 1 scoop
- walnut kernel appropriate amount
- raisins appropriate amount
- black sesame appropriate amount
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for Sacima
1
Prepare two eggs and place them in a three-gram yeast mix。
2
Add flour in fractions and mix evenly。
3
Scratched into a dry noodle and covered with a shampoo for about 30 minutes。
4
The waking pasta is made of a skin about two millimeters thick。
5
The good skin is placed on the plate, then the dry flour is adhesive。
6
Cut to about five centimeters wide。
7
Cracked faces together, again into approximately 0.5 to 1 cm wide。
8
Spray it again, it's sticky。
9
It's hot, it's hot, it's hot。
10
It's gone to the surface。
11
100 ml of water in the pot, 60 g of sugar when the water is released, plus a spoon of honey。
12
It's been tumbled until after the sugar water went from bubble to bubble, it went into the noodles that we just blew up。
13
I'm putting raisins, black sesame and walnuts。
14
The finished product。
15
The finished product。
16
The finished product。
17
The finished product。