1. Fuqiang powder (or 133 grams of high-gluten flour, 67 grams of wheat flour), mixed with baking powder and sifted
2. Beat the eggs and pour them into the flour pit.
3. Knead evenly to become a moist dough. Add a little water according to the actual situation to make the dough very sticky and soft as shown in the process diagram.
4. Pat a little cornstarch on the surface of the dough to make the dough not sticky. Let the dough rest for 15 minutes.
5. Sprinkle a little cornstarch on the work surface, and roll out the resting dough into a large sheet about 0.2cm thick.
6. Cut the large dough sheet into several small dough sheets. Then cut the small dough pieces into thin strips as shown in the picture. When cutting, pay attention to sprinkle some cornstarch to prevent the cut pieces from sticking together.
7. All cut billets are shown in the picture. Put the slab into the sieve and sift out the excess cornstarch.
8. Pour the oil into the pot and heat it until the oil temperature is about 150℃
9. Put the billets into the frying pan and fry them into light golden brown. (If you feel that the oil temperature is unclear, you can first throw a billet into the oil pan. If the billet quickly floats and expands, it means that the oil temperature is OK). When frying, use the strainer to turn it a few times to make the color of the billet more uniform.
10. The billets will expand rapidly when they are fried, and the fried billets will look very heavy. Fry all the billets for later use.
11. After the fritters are fried, start to cook the syrup. Pour the caster sugar, water, and maltose into the pot and heat it over a low heat until the caster sugar is dissolved and the syrup appears thick and foamy.
12. Continue to simmer on low heat, and boil the syrup to 115°C. If you don't have a syrup thermometer, dip a little syrup with chopsticks. If the syrup can pull thin lines after it cools a little bit, it means it's ready. After the syrup is boiled, turn off the heat, put the fried noodles and the cooked white sesame seeds into the syrup, and mix them quickly while it is hot, so that every noodle is dipped into the syrup as much as possible.
13. While it is warm, pour it into a greased 8-inch square baking pan (a square baking pan with a side length of about 20cm) or other molds.
14. Put a layer of plastic wrap and compact it by hand
15. After the Sachima is completely cooled and glued together, demould and cut into small pieces.
16. Heavy oil, heavy sugar, but delicious.
