Buckwheat Saqima
By WhitneyMorar
Ingredients: preserved fruit
Recipe Recommendations
- ordinary flour 150 grams
- buckwheat powder 100 grams
- eggs of 2
- corn oil appropriate amount
- maltose 70 grams
- white sugar 50 grams
- preserved fruit appropriate amount
- cooked black sesame seeds a little
- qingshui 100ML
- sweetening
- fried
- several hours
- ordinary
Steps for Buckwheat Saqima
1
Prepare the required ingredients.
2
Cut the preserved fruit into small pieces and set aside.
3
Mix flour and tartary buckwheat powder well.
4
Add the eggs to the flour.
5
Stir well and knead into a smooth dough, cover with plastic wrap and let for one hour.
6
Take out the dough, roll it out into a dough sheet about 0.7CM thick, and cut it in the middle.
7
Sprinkle the two cut dough sheets with a little flour to prevent sticking and overlap them, and cut them into strips about 0.5CM wide.
8
Add appropriate amount of corn oil into the pan and cook it to 60% heat. Put in a piece of noodles first. If it floats immediately, it proves that the oil temperature is just right.
9
Add the noodles one by one and fry them over low heat. Remove the noodles immediately after they float, be careful not to fry them too much.
10
Drain the fried noodles.
11
Take another pot, add white sugar, maltose, and then add 100ML of water, and turn on low heat to boil.
12
Cook until saccharified and use chopsticks to pull out shredded sugar.
13
At this time, fine bubbles appear in the syrup in the pan, so turn off the heat.
14
Add in the fried noodles, preserved fruit cubes, and black sesame seeds and mix quickly, and try to wrap each noodle with syrup.
15
Pour it into a mold covered with oil paper while it is hot, flatten it and press it tightly as much as possible, and cut it into small pieces after it is completely cooled.