Red Date Shaqima

Red Date Shaqima

1. Ready to make raw materials for Sachima

2. Mix the milk powder with flour first, you can leave it without milk powder

3. Pour the yeast water in

4. Pour the egg liquid in

5. All the ingredients are mixed, the dough should be a little wet, so it will be very sticky (if you knead the dough directly with your hands, I tried it), so just use a spatula to knead the dough.

6. Cover with plastic wrap and ferment for about 40 minutes

7. Fermented to double size

8. Sprinkle a thin layer of cornstarch on the chopping board, roll the dough and dip it in some cornstarch, then roll the dough to a thickness of about 3 cm

9. Cut the noodles into strips and use some cornstarch to grab evenly to prevent sticking

10. Let's start the frying pan. Heat the pot and pour the oil in. When the oil is 70% hot, you can fry it. After the noodles are put in the oil pan, stir them quickly, turn them a little more, and the noodles will look good when they are evenly heated.

11. I always grab a handful of noodles in my left hand and throw them into the frying pan, and stir the frying pan with the chopsticks in my right hand, while throwing the fried noodles into the next basin, so that the noodles are fried quickly.

12. After the noodles are fried, put them aside for later use. Now start to boil the syrup. Pour 50ml of water into a clean pot first, and pour the white sugar and maltose syrup into the pot together. Bring the syrup to a boil over medium heat first, then simmer it slowly over low heat. Lift up the pot from time to time and turn it, and boil it until the color turns golden yellow.

13. At this time, pour in the noodles and red dates. The syrup will solidify when the temperature is lowered, so stir it evenly quickly.

14. I prepared an 8-inch square baking pan, brushed with a layer of oil in advance to prevent sticking. Pour the stirred Sachima into the baking dish, flatten it with a spoon (I forgot to take pictures in this step), and let it cool naturally

15. Take out Shaqima upside down and cut it into the size you want.

16. On the cut noodles, you can see that Shaqima is very crisp and has a good taste, not too soft or too hard.

17. Then put Shaqima into the packaging bag, and you're done. It’s great for giving away or eating for yourself

Tips:

1. The original recipe used 120 grams of white sugar, but I changed it to 100 grams if I didn't like it too sweet. This can be increased or decreased according to personal preference.
2. Pay attention to low heat when frying. If the oil temperature is too high, it will burn the noodles. More stirring is needed to make the finished product look good when heated evenly.