Spring Festival essential dim sum Sachima Homemade super simple Entrance is melt non-stick tooth tradition Shaqi Ma cotton flower sugar version Saki Ma

Sachima is no stranger to everyone, very common in the snack area of the supermarket, loved by men and women of all ages, it is a traditional sweet originally from the Manchus, it is said that when Nurhaci expedition, saw a general named "Sachima" with his wife to make him a snack, not only good taste and can not be deteriorated for a long time, suitable for taking to the march to fight. Nurhaci praised it after tasting it and named the food "Sage Horse". The traditional sachima is to fry the noodles, mixed with sugar into small pieces, the taste is soft and sweet, melt in the mouth, it is not difficult to make at home, even better than ordinary cake desserts, and if you don't like the traditional maltose version, you can also try the marshmallow version, simpler Oh ~

<h1 class="pgc-h-arrow-right" > tradition of shaqima</h1>

Materials

Dough (16 sachima)

Medium gluten flour 200g

Shukmen baking soda (baking powder) 1/8 teaspoon

Water 15g

2 eggs

Schukermann cornstarch to taste

Syrup (temperature up to 230-234°F/110-112°C)

Water 100g

Schukermann bakes fine granulated sugar 150g

Maltose 50g

★ The traditional is to add baking soda to the dough, now many recipes with baking powder, they are playing the role of puffing dough, so that the taste of Sachima is more crisp, as for the difference between the two, we both tried it, found that baking soda is more fragrant, baking powder is made of no taste, but the fluffy effect of baking powder will be a little better, so everyone choose the material to use according to their actual situation ~

How to do it

(1) Pour the baking soda into a bowl, add water and stir well.

(2) Beat two eggs and stir well.

(3) Pour the beaten egg mixture into the flour and stir well.

(4) Knead into a dough, wake up the noodles for 20 minutes, then knead into a smooth dough, and wake up the noodles for 1 hour.

(5) Sprinkle the appropriate amount of cornstarch on the board and roll out the dough into thin slices.

(6) Sprinkle some cornstarch, grab the noodles and scatter them into one by one, don't stick.

(7) Fry the sachima strips until light brown with 160°C warm oil.

syrup

(1) Pour maltose and white sugar and water into a pot, simmer over low heat, and at first it will bubble until the temperature reaches 115 degrees, then turn off the heat immediately. At this time, the sugar is very soft and will not stick to the teeth when made. If you don't have a thermometer, scoop up a spoonful of sugar and drop it into cold water if it can be molded.

(2) Pour the boiled sugar into the saqima strips and mix well (you can add some sesame seeds and raisins according to your personal taste, the taste will be richer)

(3) Quickly move into a greased baking dish while hot (baking pan size 22x22, just one plate, put on baking gloves, compact and flatten. ）

(4) Then spread the oil paper, exert the full body strength to press ah pressure, and strive to be flat and strong.

(5) Let cool and move to the cutting board.

(6) Cut the desired small squares with a kitchen knife.

It's still very simple, remember to do it at home during the Spring Festival

<h1 class="pgc-h-arrow-right" > cotton flower sugar version of Sakima</h1>

Shucoman Marshmallow 100~150g

Butter 30g

Whole milk powder 30g

Shucoman dried cranberries 30g

Sakima strips 150g

(1) Turn on low heat, melt the butter under the pot, then put the marshmallow, stir-fry until melted, be sure to use a non-stick pan.

(2) After the marshmallows are melted, add the milk powder, stir well, and turn off the heat.

(3) Put in the dried cranberries and sachima strips, mix up and down to make the marshmallow stick evenly to them, here note that the sachima strips are easier to break, slow down when operating, you can also use your hands to fold the sachima strips like a quilt.

(4) Put in a non-stick baking dish, shape, compact, let cool.

(5) Cut into small squares after cooling, plate can be eaten, if you want to entertain guests in the New Year, use self-sealing tape to pack it up

With the addition of cranberry sachima, sweet and sour, the flavor is more intense~

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