1. Mix the eggs, flour, baking powder, and salt, stir with chopsticks to form a flocculent shape, and then transfer the dough to the kneading table.
2. Knead into a smooth dough, cover a bowl, let the dough relax for 10 minutes
3. After the relaxation is complete, sprinkle an appropriate amount of cornstarch on the countertop to prevent sticking, and roll the dough to a thickness of 1 to 2 mm (if you can't roll it out, you can relax for a while)
4. Sprinkle an appropriate amount of cornstarch on both sides of the dough to prevent sticking, then roll it up with a rolling pin
5. Use a knife to cut through the middle to get a few rectangular dough
6. Cut noodles 0.5 cm wide (3-5 cm long)
7. Shake and set aside (you can sprinkle a little cornstarch if it's sticky)
8. Pour an appropriate amount of corn oil into the pot, heat it on medium heat, (check the oil temperature: put a piece of noodles, the noodles can quickly rise)
9. Add appropriate amount of noodles, fry for 8-10 seconds and remove. (Don’t put too much at one time, you can explode several times)
10. Pour sesame seeds into the fried noodles and set aside
11. Boil syrup: Pour the caster sugar, maltose, and water into the pot and heat it over a medium-to-low heat
12. Do not stir before boiling, otherwise the sugar will crystallize out of sand. After the syrup is all boiling, you can stir.
13. When the syrup is dripping, it should be in a slightly brushed state (too long will cause the Sachima to harden), and the heat can basically be turned off after boiling
14. Pour in the fried noodles and mix well, so that the noodles are evenly coated with syrup
15. Cover the mold with baking paper, pour the noodles covered with syrup, and compact it slightly (filled with 2 molds of 20*15*4.5cm)
16. Cut into pieces after cooling
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