1. Add flour and eggs to the bread machine and start the dough mixing program. Add water according to the dry or wet state to form a flexible dough. (Don't get too wet, it will stick when you cut the noodles.)
2. Divide the dough into small pieces, roll them into thin slices, shred them, and sprinkle with cornstarch to prevent sticking. (It will expand when frying, so you don't need to cut it too thick.)
3. Fold the dough and cut it, it is not easy to separate. Single-layer cutting saves time.
4. After cutting.
5. When the oil is 50% hot, place it like noodles and fry until it becomes whitish and expands. When it is slightly yellow, lift the pan and drain the excess oil.
6. After being fried, it is crispy and fragrant, so you can eat it directly.
7. Put water, maltose, white granulated sugar, and butter in a pot, stir and boil to form a syrup until the bubbles are yellow.
8. The fried noodles are quickly stir-fried in the syrup, and then poured into a container to compact, sprinkle with raisins. (Compact as much as possible, otherwise it will easily fall apart.) If it does not stick well, boil the syrup and pour it again.
9. Remove the mousse ring.
10. Cut into pieces and enjoy!
Tips:After finishing it, I discovered that Shaqima's oil and sugar are used more, so don't eat too much at one time. If you like softness, baking powder can be added to the dough.
