Raisin Honey Sachima
by Food·Color
Favorite
Difficulty
Easy
Time
1h 30m
Serving
2
It is undeniable that the first time making Sachima is a bit hard, it seems to be a bit crunchy? Suddenly I realized that I hadn't eaten this food for several years, and I forgot how it tasted and tasted. I ran to the supermarket and bought a pack of Xu Fuji mini bags. It is very soft, and you can feel the small pits through the packaging bag. Cut a small piece and taste it, it feels tasteless, this taste really is not as good as my slightly hard Saqima. However, Hsu Fu Chi is a product on the food production line, and God knows how soft it is. Turning his eyes, he bends to a traditional dim sum shop with local famous snack brands the next day and buys back two Sachima. Continue tasting: Saqima of the handicraft workshop is still softer than her own, but slightly inferior to Xu Fuji. As far as the taste is concerned, the workshop version is better than Xu Fuji. If you taste it carefully, you can feel a faint alkaline taste. However, this taste is still no better than his own "hard goods". Cut a small piece of your own Saqima and throw it into your mouth. Why is this taste so popular and makes the once-accustomed selling products so dull? Suddenly his eyes lit up, honey! The smell of honey! In the syrup, the amount of honey is almost half! When there is no comparison, I only think it is delicious, I only think it should be the taste, and I don't know where it comes from. In the comparison of different versions, the special flavor and fragrance of honey are highlighted. So, if I do it next time, I should call it Honey Saqima anyway. The next thing to be solved is the hardness problem. Is it to blame for the syrup being slightly older? Are the slivers crunchy? Suddenly became puzzled. Turning my eyes, I decided to taste another version-Weekly Diary! The Zhou Ji cakes blooming everywhere sell a variety of traditional desserts, which are rare to buy on weekdays.
Try again after identification. Determined to abandon the air fryer that made people a little frantic. -Isn't it a heating tube + hot air circulation? Can an oven with hot air circulation achieve the same effect? Another way of thinking is that an air fryer without hot air is nothing more than a small-capacity oven with only a top fire, and it is not superior to an ordinary oven. The function of hot air is to heat evenly. Therefore, it can be inferred that it is feasible to use an ordinary oven. The final result proved that this idea is indeed feasible, but how to achieve the effect of frying requires constant experimentation and exploration. This time it was quite successful, but I didn’t know how to convert between the baking temperature and the deep-frying temperature. The final baked sliver was slightly harder. However, the degree of boiled sugar is just right. When the syrup is soaked in the noodles, it more or less makes up for this shortcoming.
Try again after identification. Determined to abandon the air fryer that made people a little frantic. -Isn't it a heating tube + hot air circulation? Can an oven with hot air circulation achieve the same effect? Another way of thinking is that an air fryer without hot air is nothing more than a small-capacity oven with only a top fire, and it is not superior to an ordinary oven. The function of hot air is to heat evenly. Therefore, it can be inferred that it is feasible to use an ordinary oven. The final result proved that this idea is indeed feasible, but how to achieve the effect of frying requires constant experimentation and exploration. This time it was quite successful, but I didn’t know how to convert between the baking temperature and the deep-frying temperature. The final baked sliver was slightly harder. However, the degree of boiled sugar is just right. When the syrup is soaked in the noodles, it more or less makes up for this shortcoming.
