1. Put all the flour in the bread machine, and then beat in seven eggs. I use domestic grass eggs, six large and one small. Start the kneading program.
2. Use chopsticks to stir slightly during kneading.
3. It felt too runny when it was kneaded like this, and after pouring it out, I knead some low powder into it. Adjust by yourself according to the size of the egg and the water absorption of the flour. In short, it should not be too dry, the noodles are softer and the shaqima is softer.
4. Knead it and relax for a quarter of an hour, then sprinkle it with cornstarch and roll it into thin slices. The skin of dumplings should be so thin. Then cut into 0.3 cm wide silk, sprinkle with cornstarch to prevent sticking.
5. The peanut oil heats up to the extent that the noodles will rise as soon as they are put down. Turn on a low heat, shake off the excess starch of the noodles, and fry them in a frying pan until they float. I like it crisper, and I will re-fry it later.
6. I divided the fried noodles into two portions. A portion of white sugar maltose honey marked A in the auxiliary ingredients is boiled in a non-stick pan over a low heat to about 120 degrees, then quickly add the noodles, sesame seeds, and cranberries and stir. Pour it into a mold, compact it, let it cool, and cut it into pieces.
7. The non-stick pan does not need to be washed, and directly put the brown sugar, maltose and honey marked B in the auxiliary materials and boil it to 120 degrees. Add the noodles, pine nuts, and sesame seeds, stir in a mold, cool, and cut into pieces.
8. It's not as sweet and greasy as the one bought, it's delicious 😋
9. Store in a bag.
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