Sacima
By VicentaLakin
Sakima, a multi-ethnic food, is now found in large and small supermarkets all over the country. Sakima has the colour of Zephyr, the softness of her mouth, the sweetness of hers and the fragrance of her honey。
Recipe Recommendations
- Rich and strong fans 200 grams
- eggs 145 grams
- baking powder 5 grams
- water 35 grams
- corn starch appropriate amount
- osmanthus sugar 160 grams
- maltose 100 grams
- white sesame 30 grams
- edible oil appropriate amount
- sweetening
- fried
- an hour
- ordinary
Steps for Sacima
1
Rich powder (or 133 grams of condensed flour, 67 grams of wheat flour) mixed with powdered powder sifting
2
Spread the eggs and fall into the flour pit。
3
To flatten, to become a moist pasta, to add a small amount of water, depending on the actual situation, to make it very soft, as shown in the process map。
4
A small amount of corn starch is filmed on the face of the dough so that it does not stick. The noodles will be lax for 15 minutes。
5
A SMALL AMOUNT OF CORN STARCH WAS SPILLED ON THE OPERATING TABLE, TURNING THE STATIC NOODLES INTO APPROXIMATELY 0.2CM THICK。
6
It's a few small pieces. Slice the small pieces into fine strips as shown. Be careful to sow some corn starch while cutting them, so as not to bind them together。
7
All the cut bars are shown. Put the strips on the screen and sift the excess corn starch。
8
It's pouring into the pot and burning to about 150 degrees C
9
Put the strips into the pan and blow them into light gold. (If you feel that the oil temperature is uncertain, you can throw a stick in the pan, and if it floats and swells quickly, it means that the temperature is fine. When the blasts occurred, the fences were turned over several times, making the colours more even。
10
The bars will expand rapidly when they blow up, and the blown-up bars will look good. Blow up all the bars。
11
When the bars are blown, the syrup begins to boil. Fine sugar, water, malt sugar pour into the pot and heat it with a little fire until the fine sugar dissolves, and the syrup becomes thick foam。
12
Keep cooking with a little fire and boil the syrup to 115°C. If there are no syrup thermometers and a little bit of syrup is used with chopsticks, it'll be fine if the syrup cools a little and pulls out the line. When the syrup is ready, the fire is shut down, and the fried and cooked white sesame is put into the syrup, so that every one of the strips can reach the syrup as much as possible while it is hot。
13
IN THE HEAT OF THE HEAT, AN EIGHT-INCH GRILL WITH OIL ON IT (A SQUARE DISH WITH ABOUT 20 CM ON ITS SIDE) OR OTHER MOLDS WERE POURED。
14
Put on a layer of film, then press it with your hands
15
When Sakima's completely cooled and glued together, it's fine。
16
Heavy sugar, but delicious。