[pandan Family] Cranberry Shaqima

[pandan Family] Cranberry Shaqima

1. Flour, salt, baking powder and eggs, put them all in a basin, stir evenly with a spatula, and then use the movement of throwing the noodles

2. Slowly let the dough shape until it is three light (hand light, chopping board light, dough light), and let it sit for 30 minutes. Because the noodles are extremely thin, it is difficult to knead the noodles, so only the noodles can be mixed together!

3. The dough after standing is rolled into thin slices and cut into thin noodles. During the rolling and cutting of the noodles, you need to sprinkle more starch to prevent sticking; the thickness of the dough is about 0.3CM. The width of the noodles is about 0.3CM.)

4. Heat the oil to 150 degrees Celsius, add the noodles and fry them until the noodles swell and slightly yellow, then remove the oil; the amount of oil should be sufficient, do not put too much noodles at a time, to avoid sticking a ball of fried noodles into a large bowl. .

5. Pour the caster sugar, maltose and water into the pot, heat it over a medium-low heat and stir slowly

6. Boil until thick, the temperature is 130 degrees, or use a spatula to lift the syrup, it is like a transparent water drop, not easy to drip

7. Pour the boiled syrup evenly on the fried noodles

8. And toss the noodles, try to coat the noodles with syrup.

9. In a square flat plate, spread greased paper and sprinkle with sesame seeds and cranberries (

10. Spread the syrup-coated noodles into the plate in batches and compact them. Sprinkle with sesame and cranberry again in the middle, continue to spread a layer of noodles and continue to compact.

11. Sprinkle sesame seeds and cranberries on the surface and flatten

12. Refrigerate until the final shape, after 24 hours of refrigeration, it will be softer and more flavorful!

Tips:

1. Be sure to pay attention to the technique when making the noodles. You can only make the noodles smoothly by throwing the noodles. Otherwise, it will be very sticky. Remember not to add powder. The dough is too dry and the finished product will not be soft. When rolling and cutting noodles, be sure to sprinkle an appropriate amount of cornstarch (potato starch is better), and the noodles with cornstarch will make them crisper when fried.
2. The thickness of the noodles will affect the amount of sugar paste, so try to control the thickness of the noodles. The noodles fried according to this formula have three sieves (the sieve diameter is 20cm). The temperature of the fried noodles is also very important. If the oil temperature is not enough, the frying time will be longer and the finished product will be harder.
3. The state of boiled syrup is also very important. If the temperature is not enough or the state is not enough, the shape will not be fixed; if the syrup is cooked too thick, the finished product will be harder; it is recommended to equip a thermometer; It will disperse!
4. The ingredients can be other nuts, walnuts and cashews, but adding cranberries will greatly improve the taste of Sachima, not greasy at all!