Purple potato ShaQima(zi shu sha qi ma )

Purple potato ShaQima

Introduction:

"I love ShaQima. I often cook some by myself. But because of the high sugar content, I haven't done it for a long time. Today, I saw ShaQima with purple potatoes in the supermarket, which made me want to be ShaQima again. The whole egg has been made before, and the recipe has also been issued. Today we make purple potato. The first time we make purple potato, we put too many purple potatoes, and the taste is not as soft as the whole egg. We need to adjust the formula next time. But it's also delicious. It's new year's day. It's time to prepare some snacks. Now let's warm up. "

Production steps:

Step 1: the purple potato is steamed, peeled and rolled into mud

Step 2: put the purple sweet potato paste, flour and eggs into the basin,

Step 3: mix to form a dough and stir for one hour,

Cut the rolling pin into 2-4 mm long pieces along the longitudinal direction

Step 5: cut into 2-3mm wide noodles

Step 6: Sprinkle with starch to prevent adhesion. Sift out the starch with a sieve before frying to avoid starch in the oil

Step 7: oil temperature 50% heat, the noodles quickly fried. Deep fried can be done, do not fry too hard, otherwise ShaQima taste too good, not delicious.

Step 8: add about 300 ml of white sugar and boil over low heat

Step 9: boil until the water evaporates, about 30 minutes, add butter. Butter can also not be used, but added will have milk flavor, taste more fragrant

Step 10: continue to boil, feel the syrup gradually thick, add maltose continue to simmer. The degree of syrup boiling is crucial, which is related to the taste of ShaQima

Step 11: if there is a thermometer, it is about 115 degrees. If not, dip the chopsticks with syrup and drop it onto the stainless steel knife. In about ten seconds, the syrup can solidify into a soft block. You can lift it up gently with your hand. I didn't use this method before. Temperature timing is a common method.

Step 12: put the fried noodles into the container, pour in the boiling syrup, and quickly stir well

Step 13: grease the baking pan in advance and sprinkle with chopped peanuts

Step 14: mix the noodles with the syrup and spread them in the baking pan. Flatten them

Step 15: cool and cut into pieces.

Materials required:

Flour: 250g

Purple sweet potato paste: 250g

Egg: 5g

Sugar: 300g

Maltose: 50g

Butter: 20g

Note: 1, do not stir when boiling syrup, syrup floating foam, you can use a brush along the edge of the pot brush, syrup will flow back to the pot along the water. If stirring makes the syrup crystallize, it fails. 2. The native egg I used is very small. If it's a big egg, the weight should be about 200g, because the moisture content of purple potato is also different. In a word, it's better to make it into a little bit of dough. 3. The ratio of purple potato and flour I use is 1:1. The amount of purple potato is larger, and the amount of 1 / 3 purple potato should be more delicious. But in that case, the eggs should be reduced as appropriate.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Sha Qi Ma