Egg Sachima
1.
Prepare the ingredients (forgot to take the raisins😀)
2.
Add eggs to the flour and knead it into a smooth dough. The eggs can be adjusted appropriately according to the water absorption of the flour and the size of the eggs.
3.
Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes
4.
While the dough is relaxing, put the black and white sesame seeds into the wok, sauté on low heat until fragrant, set aside for later use
5.
Prepare raisins and green red silk
6.
Roll out the loosened dough into 0.5mm thick noodles (use cornstarch as hand flour to avoid sticking)
7.
Cut into thin noodles
8.
Cut all
9.
Change the knife to cut into small pieces, shake loose
10.
Start the pot and burn oil, the oil is slightly wider
11.
When the oil is 60% hot, the bottom grains are fried in the oil pan
12.
Fry until golden brown and remove for later use
13.
get ready
14.
In another pot, add water, sugar, and maltose to a boil over high heat. Turn to low heat. Do not stir during the whole process. When the big bubble turns to the small bubble, use chopsticks in sugar water to draw silk.
15.
Pour in the noodles, raisins, black and white sesame seeds, green and red silk, stir evenly, and dip all of them in the sugar liquid
16.
Stir evenly
17.
Pour into the mold
18.
Use a rolling pin to compact it a little (not too hard), roll it flat, and let cool
19.
Buckle out of the mold
20.
Before it is completely cool, cut into pieces
21.
Alright 😁
22.
If you can't finish it, keep it sealed
23.
It smells so good!
24.
Let's have a piece 😀
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