1. Prepare all the ingredients.
2. Mix the baking powder and flour, place it on the panel to make a flour pit, beat the eggs, and pour it into the flour pit.
3. Mix well with a spatula.
4. Coat the surface of the dough with cornstarch (anti-sticking) and let it stand for 15 minutes.
5. Sprinkle an appropriate amount of cornstarch on the dough table and roll the dough into a 0.2cm dough sheet.
6. Then cut into small pieces, and then cut into noodles. Cut it well and sprinkle with cornstarch.
7. Put the cut noodles into a mesh sieve to remove excess cornstarch.
8. Put oil in the pot, heat to about 150 degrees, add the noodles in portions, and fry until light golden brown.
9. Fry all the noodles and set aside.
10. Next, start to boil the syrup. Mix the sugar, maltose and 35ml of water, pour it into a pot, heat it over a low heat until the sugar dissolves and the syrup appears thick and foamy.
11. Continue to simmer on a low heat, turning the syrup to 115 degrees. If you don't have a thermometer, just dip a little syrup with chopsticks, and then you can pull out a thin thread after it cools a little bit.
12. Boil the syrup, turn off the heat, put the noodles and cooked sesame seeds into the syrup, stir quickly while it is hot, try to make each noodle stick to the syrup
13. Spread a thin layer of oil on an 8-inch square plate, put in the stirred noodles, and flatten the noodles with oil hands.
14. When Sachima is completely cool, cut into pieces.
Tips:The most important thing to make Sachima is the temperature of the syrup, 115 degrees is just right.
