1. Pour high-gluten flour, low-gluten flour, salt, baking powder and baking soda in a large bowl.
2. Knock in two eggs and four egg yolks, stir and stir.
3. Knead into a dough, the state of the dough is relatively soft.
4. Cover with plastic wrap and let stand for ten minutes.
5. Just like making hand-rolled noodles, find a longer rolling pin to roll up the dough, and the rolled dough must be the same thickness. When rolling the dough, because the dough is soft, sprinkle more dry powder to prevent sticking.
6. Cut the dough piece from the middle, and then cut into thin strips, the thinner the better.
7. Sprinkle with dry flour to prevent sticking.
8. Shake off the excess dry flour and set aside.
9. When the oil is bubbling, quickly drop the Sachima sticks.
10. Shake the shaqima sticks with chopsticks. The frying time is at most one minute, and it can be fished out until it is slightly yellow. If it is fried for too long, it will directly affect the taste of the shaqima.
11. Put a layer of non-stick paper inside the mold and sprinkle with raisins for later use.
12. Pour water and sugar into the pot and cook slowly.
13. When there are big bubbles, measure the temperature, add maltose at about 115 degrees, and continue to cook slowly.
14. Slowly the bubbles become denser. The measured temperature is about 119 to 120 degrees. At this time, the fried Sachima sticks are added and quickly mixed evenly.
15. Pour into the mold prepared in advance, do not press hard, otherwise the shaqima will have a harder texture.
16. Let it cool and cut into small pieces before eating.
