Name: Cranberry Saqima
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g High-gluten flour; 3 pcs egg; 60g Low-gluten flour; 90g maltose; 120g Sugar; 35g water; 80g Dried cranberries; Some Cooked black sesame; Some corn starch; 3g Aluminum-free baking powder

Cranberry Saqima

by Sago Fiona

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Shaqima is one of the famous Beijing-style four-season pastries in Beijing. In the past, I wrote "Shaqima", "Sai Lima" and so on in Beijing. Saqima has the characteristics of beige color, soft taste, sweet and delicious, and strong scent of sweet-scented osmanthus honey.
Sometimes I especially want to eat this dessert. But most of the time I find it too sweet. There are many varieties bought outside, but I like the process of making them by myself, which is fun. Making Saqima is really easy. Make a piece of noodles, cut into noodles, deep-fry, then boil a syrup, mix and compact, let cool and cut into pieces before eating. You can also add various nuts and dried fruits to your liking.
What I made today is cranberry, it tastes sweet and sour, which neutralizes the sugar taste of the syrup. Make it less greasy. Friends can try it in time. It's really simple. The most important thing is to enjoy this process.
Even if it is not made into Saqima, when the noodles are fried, they can be eaten as a snack. Crispy and fragrant.

Cranberry Saqima

1. Mix the flour with aluminum-free baking powder, pour it on the kneading board, dig a hole in the middle. The three eggs are broken up.

2. The egg liquid was slowly poured into the pit. Use a scraper to match the hands and noodles.

3. It's enough to be in a state like this. The dough is moist. Sticky.

4. Scrape the dough with a spatula or knife and knead it into a ball, pat the cornstarch. Non-sticky. Cover with plastic wrap and let it stand for about ten minutes.

5. Roll the rested dough into about 2 mm noodles, and then cut into thin noodles. Sprinkle a layer of starch to prevent adhesion. Use a sieve to remove excess powder.

6. Pour peanut oil into the pot and bring it to 60% oil temperature. Fried golden fish and fish out. Don't put too much noodles at a time, otherwise the whole pot will swell. Low fire, flip a few times with chopsticks. Let it fry more evenly.

7. Beat the dried cranberries in the microwave for about 30 seconds. Boil the syrup, put the water, white sugar, and maltose together in a non-stick pan, low heat, and stir constantly with a spatula. When the syrup can be drawn out with chopsticks, pour the fried noodles, sesame seeds, and cranberries together, and mix them quickly and evenly.

8. Pour it into a mold that has been greased in advance. I used an 8-inch square die. While it is warm, it is compacted by hand. Let it cool, and when it becomes firm, take it out and cut into pieces to eat.

Tips:
When you boil the syrup, you must control it well. If you don't boil it for enough time, the resulting Saqima will be soft. If the boiled time passes, it will be too hard. It depends on the taste of each person. But it can't be too long, it will suffer.