1. Three medium-sized eggs, add 250 grams of plain flour, and form a smooth and soft dough. If the dough is too soft, add some flour in an appropriate amount.
2. Save about 20 minutes on the cover, sprinkle dry flour and roll out the dough.
3. You can use a noodle pressing machine to reduce labor, pass the thick gear first, and then press it into a 3 mm thick sheet. Sprinkle more flour to prevent sticking.
4. After pressing all the pieces, cut them into small pieces of 5 to 6 centimeters. Let the epidermis dry slightly.
5. Cut into small strips with a width of 4 or 5 mm and a length of 5 or 6 cm. After pressing all the pieces, open them to prevent sticking.
6. Relax the oil in the wok. When the temperature of the oil rises, the noodles will expand rapidly. Fish out quickly.
7. When frying, don't put too much noodles in, because the frying process will expand, so take a small amount several times. Use a colander to stir quickly when frying, so that the noodles are heated, evenly colored, and quickly removed.
8. After all the noodles are fried, pour out the oil in the pot, clean the flour residue at the bottom of the pot, add 110g sugar, 80g maltose, and 40g water. It takes a long time to boil sugar. We can take advantage of this moment to prepare the mold. Rectangular non-stick baking pan. Or use a cardboard box with plastic wrap or plastic bag.
9. Simmer for about 10 minutes on low heat. I started to test the sugar with a piece of noodles, and it felt like a string, and quickly dropped in the fried noodles, and mixed evenly with the dried fruit.
10. Wear disposable gloves, compact the noodles of the sticky sugar paddle, and cut them into small pieces when they are still warm.
11. carry out
Tips:There are two key steps in making Sachima. First, when frying, the flour on the noodles must be shaken as much as possible, and the frying time should not be too long. Second, you must always pay attention to the heat of the boiled sugar. Shaqima is not easy to become lumpy if it is not heated, and the sugar will become dry and bitter if it is too hot.
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