Shaqima
1.
Beat the eggs, brush in flour, baking powder, and form a smooth dough. Cover with plastic wrap and relax for 15 minutes.
2.
Sprinkle some cornstarch on the kneading pad to prevent sticking, and roll the dough into thin slices.
3.
Cut the noodles into about 5 cm wide noodles, and then cut them into thin noodles with a knife.
4.
Sprinkle cornstarch on the noodles to separate the noodles. Brush off the excess cornstarch.
5.
Pour an appropriate amount of oil into the pan, and try putting a piece of noodles when the oil is about the same temperature. If it rises immediately, you can pour the noodles and fry them.
6.
Fry the noodles until they are slightly brown and they are crispy. Remove the oil pan and put it in the basin for later use. Put the cooked peanut kernels and black sesame seeds into the fried noodles and mix well.
7.
The next step is to boil the syrup. Pour the water, caster sugar, and maltose into the pot and cook an amber on a low heat. You can pull out the shredded sugar, or drop the syrup into cold water until it is firm. , Then turn off the fire immediately.
8.
Pour the fried noodles, peanuts, and black sesame seeds into the boiled syrup and quickly stir evenly to make each noodle stick to the syrup. After mixing evenly, put it into a non-stick baking pan, (not a non-stick container, remember to grease it), compact it by hand, and then compact it with a rolling pin. If it is not compacted, the shaqima will loosen.
9.
It can be cut into pieces when it cools.
Tips:
1. The dough is slightly sticky when kneading, you can sprinkle some hand powder. Knead into a smooth dough.
2. When frying the noodles, they should be deep-fried, not soft.
3. The unsuccessful success of Sachima lies in the step of boiling the syrup. The syrup should be boiled on a low heat, and the syrup should be boiled to make small bubbles. You can pull out the syrup, or drop a little bit of the syrup into cold water. Up.
4. Turn off the heat as soon as the syrup is boiled, pour in the fried noodles, and nuts, and mix quickly evenly.
