Sweet Sachima
1.
Beat the eggs.
2.
Add flour and baking powder.
3.
Knead the dough into a firmer dough, cover it with a damp cloth, and wake for 10 minutes. Flour absorption or egg size will vary. When making face-to-face, watch and adjust for yourself.
4.
Take the awake dough to the chopping board and apply a little cornstarch to prevent sticking.
5.
Roll into a dough piece of about 3 mm.
6.
To form a strip, use corn starch to prevent sticking.
7.
Heat an appropriate amount of oil in the pot. Fry the noodles in the pan. The noodles will expand in the pan. It can't be fried at one time and cooked in batches.
8.
Find a container with a flat bottom. Spread part of the walnuts, dried cranberries, and black sesame seeds in advance.
9.
Pour 25 grams of water and 20 grams of oil into the pot, add 120 grams of sugar and boil the syrup over low heat.
10.
Add 100 grams of maltose syrup. You can use honey without maltose. But the taste will be slightly harder than maltose.
11.
It started to bubble, continue to boil.
12.
Simmer until the syrup is dark yellow and thick. You can dip the syrup with chopsticks and put it in cold water until the syrup becomes crisp and turn off the heat. Put the remaining dried cranberries, walnuts, and black sesame seeds into the pot.
13.
Put the fried noodles in, quickly stir fry, and the syrup is evenly spread over the noodles. Move faster here.
14.
Pour into the container, the 8-inch baking pan I used. Put on gloves or find something that can insulate the noodles.
15.
Let it cool slightly, pour it out and cut into pieces.
16.
too delicious.
17.
Finished product vertical drawing
Tips:
Walnut kernels and cranberries can choose the dried fruit you like. The temperature of the syrup must be mastered, and try it with cold water. If the syrup is not boiled in place, the shaqima will disperse, and if it is boiled, the sugar will become hard and even bitter.
