Sesame Saqima

Name: Sesame Saqima
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 1g baking soda; 2.5g Baking powder; 75g egg; 2g salt; Some Cooking oil; 15g water; 75g Caster sugar; 100g maltose; 15g honey; 20g Animal whipped cream; 10g Dried cherries; 25g raisin; 10g Cooked white sesame

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

After doing this for several times, Saqima has not been able to reach the desired level. Thinking about the difference between baking in the oven and frying in a frying pan, I decided to try a slightly larger amount of leavening agent. However, the oven is different from an oil pan after all. After all, the noodles are not like thrown into the oil pan—it expands almost immediately. The state of the sliver is still not ideal. Perhaps the previous mistake-accidentally pouring too much water, is also a reason. Because of this, you have to add a little more flour to make the thin dough a little bit dry. When the sugar was boiling, the thermometer suddenly stopped displaying, and quickly pressed the key again, but the syrup surpassed the expected maximum temperature in these two short seconds. The cooled syrup was slightly hard, and this time Saqima was back to the state it was the first time. The taste is still good, just a little bit more biting.

Sesame Saqima

1. Dough ingredients: 150g all-purpose flour, 2.5g baking powder, 1g baking soda, 2g salt, 75g whole egg, 15g water
Frying material: appropriate amount of oil hanging slurry: fine sugar 75g, maltose 100g, water 15g, honey 15g, animal fresh cream 20g
Garnish: 10g dried cherries, 25g raisins, 10g cooked white sesame seeds

2. Knock the eggs into a bowl, add water and beat evenly. Mix baking powder, flour, and baking soda, sift into the egg mixture, adjust into a moderately hard dough, let it rest for 30 minutes.

3. Fold the dough three times with the three-fold method, roll into 0.1 cm thick slices, cut into 0.5*8 cm strips, put in a greased baking pan, brush the noodles with oil, put it in the oven, middle layer, 200 degrees, Circulate hot air, bake for about 5 minutes, the noodles will turn yellow and white and come out of the oven.

4. Pour the syrup into the pot, heat it over a medium-low heat, and stir evenly. When the syrup is boiled to 120 degrees, the silk can be pulled out, pour in the noodles, and mix slightly.

5. Pour in the fruit and sesame seeds and mix well. Pour it on a non-stick cloth, arrange it into a 2 cm thick rectangle by hand, and cut it into 2*4 cm strips after cooling.

Tips:
The baking temperature of the oven is still being explored, and the circulation of hot air is conducive to uniform heating and coloring.
The syrup should be boiled over a low fire to avoid aging or coking affecting the quality of the finished product.
Cut into pieces after a little cool, too hot and easy to cut.