1. Add flour, eggs, salt and baking powder in a large bowl.
2. Use chopsticks to stir evenly into cotton wool.
3. Move the dough to the kneading table, knead it into a smooth dough, cover with plastic wrap and relax for 15 minutes.
4. After the dough is relaxed, sprinkle a little cornstarch on the kneading table to prevent sticking, and roll the dough to a thickness of 1 to 2 mm.
5. After rolling it out, use a spatula to cut into noodles with a length of 3 to 5 mm and a width of 5 mm.
6. Shake the noodles apart and sprinkle some cornstarch on them if they are sticky.
7. Pour edible oil into the pot and heat on medium heat. You can take a small piece of dough and put it in the pot first. If the noodles can float quickly, it means that the oil temperature is enough. If the oil temperature is not enough, the frying will not be fluffy.
8. Add the right amount of noodles to the pot in batches, fry for a few seconds, and turn the noodles over.
9. Fry until the noodles are golden brown, then you can pick up and drain the oil for later use.
10. Put the fried noodles into the plate, and add an appropriate amount of black sesame seeds.
11. Put the water, caster sugar, and maltose into the pot and heat it over a medium-to-low heat.
12. Do not stir before boiling, otherwise the sugar will crystallize and sand. You can stir after the syrup boils.
13. Heat the syrup to 115 degrees. If you don’t have a thermometer, you can pick a little syrup with chopsticks, and you can draw silk after a little cooling.
14. Pour in the noodles that have been fried before, so that the noodles are evenly coated with syrup.
15. Pour the syrup-coated noodles into a non-stick baking pan.
16. Shaqima is compacted and shaped by pushing.
17. It can be cut and eaten after cooling.
Tips:1. The syrup should not be boiled for too long, otherwise the finished Shaqima will be harder.
2. You can add cranberries, raisins or other preserved fruits you like in Sachima.
