Homemade Sachima

Name: Homemade Sachima
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 2 pcs egg; 5g Baking powder; Some Vegetable oil; 100g Sugar; 50g maltose; Some raisin; Some Colored sugar needles; 1/2 a cup Shimizu

by de 意の尐籹生

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Shaqima is also known as Saqima, a kind of Manchu food. One of the sacrificial offerings of the Three Tombs outside Guanwai in the Qing Dynasty, the original meaning was "dog milk dipped in sugar". After the noodles are deep-fried, mix them with sugar into small pieces. Shaqima is one of the famous Beijing-style four-season pastries in Beijing. Shaqima has the characteristics of beige color, soft taste, sweet and delicious, and strong fragrance. It is widely liked by the public, especially children. Its biggest feature is crispness and sweetness. If you don’t like sweets, you can reduce the amount of sugar. After finishing it, add some raisins. It is sour and sweet and delicious. I believe you will finish this snack. I will never go to the store to buy it again. Let me introduce how to do it.

Ingredients

200g Flour
2 pcs Egg
5g Baking Powder
Some Vegetable Oil
100g Sugar
50g Maltose
Some Raisin
Some Colored Sugar Needles
1/2 a cup Shimizu

Homemade Sachima

1. Prepare ingredients.

2. Put the baking powder and egg into the flour to form a smooth dough.

3. Wrap the dough with plastic wrap and proof it for at least 30 minutes.

4. Roll the dough into a large, uniform sheet.

5. Sprinkle the dry powder on the top and bottom of the dough, fold in half, and cut into thin strips.

6. Cut the noodles into 4-5 cm long strips.

7. Heat the oil in the wok to 70% hot, add the noodles for frying.

8. During the frying process, use chopsticks to stir constantly. When the noodles are hardened, the oil can be removed.

9. Keep the dried noodles in a dry container.

10. Pour in water and sugar in another pot and start to boil the sugar.

11. After boiling, add maltose and cook until it is viscous. Dip a drop with chopsticks and immediately put it in cold water. It will show a drawing state to prove that the sugar has been cooked.

12. Pour the fried noodles into a sugar pan, add an appropriate amount of raisins, and mix well.

13. Gently brush a layer of vegetable oil on the sides and bottom of the container, pour the fried noodles into the container and compact it with a spatula, sprinkle with colored sugar needles for decoration, let cool and pour out and cut into pieces.

Tips:
1. When frying the noodles, keep stirring to avoid sticking of the noodles. The whole process should be fried on a low fire to avoid mashing the pan.
2. The most important step in making Sachima is to see if the syrup is boiled properly. When the syrup is thick, dip a drop with chopsticks and immediately put it in cold water.
3. You can also put various nuts in Shaqima as you like.