Shaqima, also known as Saqima, is a food of the Manchu people. It was one of the sacrifices made in the Three Mausoleums outside the Pass in the Qing Dynasty. The original meaning was "dog's milk dipped in sugar." The noodles are fried and mixed with sugar into small pieces. There are many names about Shaqima, all of which are quite interesting. If you are interested, you can go and search for it.
Shaqima was one of my favorite snacks when I was a child. Especially when I left home to school, I would buy one every day to eat, which carried many memories of me. At that time, food didn't have to worry about being added to it, but now it's better to make it yourself. Take Shaqima for example. Even if no chemical raw materials such as borax were added, the thousand-rolling oil was inevitable, because this little guy used too much oil to make and was on par with frying fried dough sticks.
shaqima
Recipe Recommendations
- ordinary flour 300g
- eggs of 5
- yeast powder 5g
- salt 3g
- milk powder 20g
- custard powder 10g
- cooked sesame appropriate amount
- raisins appropriate amount
- white granulated sugar 200g
- maltose 150g
- water 40ml
- sweetening
- fried
- a day
- simple
Steps for shaqima
1
material preparation
2
Mix the dough materials together and knead into a dough.
3
Wrap the dough in plastic wrap and wake up indoors for 1 hour.
4
Divide the awakened dough into 2 portions. One piece is step 5.6.7.9.10, which is manual method, and one piece is step 8.9.11, which is the method of noodle machine.
5
Knead the dough repeatedly into a smooth dough.
6
Roll it into a dough sheet about 0.3cm thick.
7
Divide the patch into large pieces 10cm wide.
8
Use the noodle machine to fold and press the dough repeatedly, 3-4 times for each position. The last time, the dough is folded in half through two positions, and then folded in half through one position.
9
Sprinkle thin powder between the dough sheets and stack them.
10
Cut into noodles 0.3cm wide.
11
The noodle machine pulls out the noodles with a rough noodle mouth and divides them into sections of 10cm.
12
Sprinkle thin powder on the noodles and shake it off.
13
Pour a large amount of oil into the pan and heat it to 40% heat over medium heat (there is no oil smoke in the pan, and you can test the obvious heat when you place it on the pan).
14
Change the heat to low, take a small amount of noodles and shake off excess loose powder, put them in the pan and fry until light yellow, remove and dry, and cool.
15
Put white sugar and water in a clean pot and heat over low heat.
16
Until the sugar is melted, add the maltose and stir well.
17
Boil the syrup until it is golden and sticky, with even small bubbles churning, and you can see or pull out the continuous shredded sugar by pouring a frying spoon or pinching it with chopsticks.
18
Put the cooled noodles and raisins in syrup and stir fry quickly so that each noodle is covered with syrup.
19
Spread oil and sprinkle sesame seeds on a baking sheet.
20
Place the syrup coated noodles on a baking sheet.
21
Cover with double oil paper, wear insulating gloves, and fold your hands to compact the noodles. Change to cover with plastic wrap and leave it for 24 hours. After shaping, turn upside down and take it out and cut it into pieces.shaqima Make Tips
1. The eggs used in step 2 are small mountain eggs, with the skin being less than 40g. If you are not sure about the dosage, you can add them one by one. 2. The thickness of the noodles is according to your personal preference. The thick ones are soft and the thin ones are exquisite. But don't be too thick and thin. 3. When frying the noodles, use low heat, not too much each time, to ensure that each piece can float in the oil, or it will not be inexhaustible. 4. After placing them in the baking pan, press repeatedly and try to make it compact. Otherwise, the finished product will easily disperse after being cut into pieces. 5. After standing for 24 hours, the noodles will have a small amount of oil back, and the taste will be smoother. 6. You can add various preserved fruit grains or chopped nuts according to your preference, a small amount and within 5 types are appropriate. 7. The amount of this article can be used to make a 20*20 baking plate. 8. Add milk powder and custard powder to give the finished product a strong milky aroma. You can either have no or no