Sacima
By VicentaLakin
It is true that traditional snacks in China, such as Sachima, green bean cake and peaches, want to learn about them, and to learn from them, and also to make pastries that look like fragrance, which have been inherited by older generations, have been modified and improved by generations who still retain their original taste to accompany generations and generations of growers to feed。
Recipe Recommendations
- sweetening
- skills
- an hour
- senior
Steps for Sacima
1
Sifting eggs into liquids, sifting them into a bakery after mixing them with powdered powder, adding egg fluids, and flour programs to make the noodles soft and so soft that the Sarchima is so soft。
2
A layer of maize starch will be placed on the panel for 15 minutes。
3
the noodles are made of large noodles, approximately 0.2 cm thick and cut into small ones. a little corn starch to prevent adhesive。4
Cut the skin into small strips, commonly referred to as embryos, and when it is cut, some corn starch。
5
Hot oil in the pot, burning 150 degrees into embryos and blowing up light gold and yellow. Put it in the container. "If you feel that the oil temperature isn't safe, put an embryo in the pot, if it floats quickly and swells."
6
Take a small pot, pour white sugar honey and water into the pot, boil it to melt white sugar, have a lot of fine foam, continue cooking, use chopsticks to extract the syrup from it, cool it down a little and turn it into thin silk, which means that the syrup has to wait patiently。
7
Fryed white sesame and fried embryos are poured into the syrup, which is quickly smoothed, so that as much as possible every embryo is covered。
8
When it's hot, it pours well-stubbed embryos into a pre-oiled container, and when it's oiled with its hands, it presses them with its palms. You can cut it open when it coolsSacima Make Tips
1) Make saki horses to have a soft taste, so add some baking powder.
2) When frying the blanks, the blanks will expand rapidly, so cut them as thin as possible.
I am a novice and I cut it with different thicknesses, and I feel that the thickness will be different when fried. to
Continue to practice cutting skills...
3) If the syrup is not cooked enough, the prepared saqima will be very sticky and difficult to form.
If you cook it too much, the saqima is too hard and not soft enough. You must grasp the heat well.
2) When frying the blanks, the blanks will expand rapidly, so cut them as thin as possible.
I am a novice and I cut it with different thicknesses, and I feel that the thickness will be different when fried. to
Continue to practice cutting skills...
3) If the syrup is not cooked enough, the prepared saqima will be very sticky and difficult to form.
If you cook it too much, the saqima is too hard and not soft enough. You must grasp the heat well.