1. Stir the flour, eggs, and yeast evenly, knead it into a softer dough, cover it with plastic wrap and leave it in a warm place to ferment to 1.5-2 times.
2. Exhaust the fermented dough and roll it into a rectangular slice about 0.3 cm thick.
3. Divide the dough into several equal parts and sprinkle some dry flour on the surface to prevent sticking.
4. Stack the cut noodles together and cut into short thin noodles. Don't cut the noodles too long or too thick, as they will expand when fried.
5. Shake the noodles and sprinkle some dry flour to prevent sticking.
6. Put oil in the pot, 80% of the heat, put a piece of noodles to test the oil temperature, if the noodles quickly rise and expand, it indicates that the oil temperature is OK.
7. Take a handful of noodles (do not add too much at a time to avoid the noodles from swelling and overflowing the pan), shake off the excess dry flour, gently put it into the pan, immediately use chopsticks to loosen the noodles to prevent sticking together, the noodles will turn pale yellow immediately For oil control, don’t over-fry, and like to fry harder for a while.
8. Put sugar, maltose and a small amount of water in the pot and stir-fry on low heat. The syrup turns from large bubbles to fine and sticky small bubbles. At this time, the syrup is brown. Pick up the syrup with chopsticks and pull out after a little cooling. Just use silk, or try dipping a piece of fried noodles in syrup, and the drawing is sticky.
9. Turn off the heat, pour in the fried noodles, peanuts and raisins, stir quickly while it is hot, so that all the ingredients can be covered with syrup.
10. Pour the mixed ingredients into the oiled mold, press the surrounding area with the help of a scraper, press and flatten while it is hot, quickly shape it, and sprinkle with sesame seeds.
11. After cooling, use a scraper to lift from the edge and pour the Sachima out of the mold.
12. Cut the bread into small pieces with a serrated knife.
13. After cutting the pieces, they can be wrapped in plastic wrap and stored without sticking.
Tips:1. The noodles must be soft. The softer noodles will be softer when fried. Don't cut too thick and fry them in several batches, otherwise the noodles will expand a lot and overflow the pot. The reason for the poorly cut finished product is that it is not compacted.
2. Boil the syrup with patience. Don't overdo it. Use chopsticks to pick it up. It can be drawn. Once over it, it will turn into caramel, and the taste and color will not be good. The ratio of sugar to water is 1:1.
3. You don't need to add water when making noodles, just use egg liquid.
4. White sugar can be increased or decreased according to your preference.
