saqima
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200 grams
- eggs of 3
- maltose 100 grams
- white granulated sugar 160 grams
- water 35 ml
- raisins appropriate amount
- Qinghongsi appropriate amount
- black sesame appropriate amount
- edible oil appropriate amount
- sweetening
- skills
- several hours
- senior
Steps for saqima
1
Beat the eggs and mix well with the flour.
2
Knead into a smooth and slightly hard dough, cover with a damp cloth and soak for 20 minutes.
3
Roll out the dough into a uniform thickness of dough, which is slightly thicker than usual rolling noodles.
4
Sprinkle with a layer of dry powder evenly, roll the dough on the rolling pin, and use a knife to draw the knife lengthwise across the rolling pin.
5
Cut into short and narrow pieces.
6
Cut into evenly thick noodles.
7
Heat the oil in the pan, add the noodles in batches and fry them over medium heat until fluffy and light yellow, remove and control the oil.
8
Sprinkle raisins, black sesame seeds, and green and red shredded into the noodles.
9
Pour the fine granulated sugar, maltose, and water into the pan and heat over low heat.
10
Until the fine sugar is completely dissolved and the syrup has a dense foam.
11
Continue to simmer over low heat until the syrup is thick and ready for drawing. (You can dip the fried noodles in a little syrup. After the syrup cools a little, it can pull out thin lines, which means that it is ready.)
12
Quickly pour the boiled syrup into the fried noodles and mix well quickly, trying to make each strip dip in the syrup as much as possible.
13
While it is warm, pour into the oiled mold.
14
Spread evenly and evenly, press on the wooden board, cool for a while, cut into small squares with a knife.saqima Make Tips
1. The dough used to make noodles should not be too hard. It should be soaked thoroughly so that the fried noodles are crisp.
2. The degree of boiling syrup determines the finished state of Saqima. If you don't cook enough, the prepared saki horse will be very sticky and difficult to shape. If you cook it too much, the saki horse will be too hard and not soft. You must grasp it well.
3. In the process of pressing and forming Saqima, generally, the pressure should not be too tight, but should be relaxed to make them adhere to each other: if the pressure is too tight, there will be no feeling of softness when eating.
2. The degree of boiling syrup determines the finished state of Saqima. If you don't cook enough, the prepared saki horse will be very sticky and difficult to shape. If you cook it too much, the saki horse will be too hard and not soft. You must grasp it well.
3. In the process of pressing and forming Saqima, generally, the pressure should not be too tight, but should be relaxed to make them adhere to each other: if the pressure is too tight, there will be no feeling of softness when eating.