1. Prepare the required raw materials. (Cooked white sesame seeds and dried cranberries are for garnish only, if not available)
2. Take a clean basin, beat in 1 egg, and then add 50 grams of oil and stir well.
3. Add all the mashed sweet potatoes and stir well.
4. Mix the flour and baking powder through a sieve and put them in a basin.
5. Knead it into a moist dough. Add a little water according to the actual situation to make the dough sticky and soft. Cover with plastic wrap and let it rest for 30 minutes.
6. Sprinkle a little cornstarch (anti-stick) on the countertop and divide the loose dough into three parts. Take one portion and roll it into a dough sheet with a thickness of about 0.6cm.
7. Then cut into strips with a width of about 0.6 cm and a length of about 7 cm.
8. Move the cut slabs into the baking pan, leaving a little space between the slabs.
9. Preheat the oven in advance at 150 degrees for 5 minutes. After putting it in the baking pan, adjust the temperature to 140 degrees and bake for 12 minutes until the surface of the slab turns yellow. Then roll the remaining dough into a slab and continue to bake it.
10. This is the baked slab. (It seems that I cut a bit thick this time because it swelled up a bit during baking)
11. Put all the sugar, maltose, and water into the pot.
12. Turn on a small fire and heat until the sugar melts and the syrup appears fine foam.
13. Continue to simmer to 115 degrees. If there is no special thermometer, dip a little syrup with chopsticks. After a little bit of cooling, the syrup can be pulled out, indicating that the syrup is cooked.
14. After the syrup is boiled, turn off the heat, add the roasted slabs, cooked white sesame seeds, and dried cranberries to the syrup, mix them quickly while it is hot, and try to make every slab covered with the syrup.
15. Put a piece of tarp on the mold with the tarp, compact the blank with the palm of your hand, after it is completely cooled, peel off the film and cut it into small pieces. (When you press it, you should take advantage of the heat and move faster, so as not to make it hard to operate if it is cold)
Tips:The Saqima I made this time has a softer taste. If you like the crispy taste of Saqima, you can slightly extend the baking time when baking the slabs to make the slabs crispy. In that case, make it. The Saqima will be crispy.
