Sakima(sa qi ma )

Sakima

Introduction:

"For a long time, SaQima has always been a traditional snack that wants to go there but does not dare to put it into action. Because it's going to take a big pot of oil Until one day, suddenly touched the inspiration, as if to see an alternative way to make traditional fried snacks. For Mahua's attempt to enhance the confidence of this idea. Find a relatively sufficient time to test this inspiration. Yes, it's an air fryer. Can this so-called frying pan really solve all fried products? At least, later facts have proved that it is feasible to use frying pan to achieve low oil frying of sahima noodles. However, what makes people angry is the net basket of the pot - the container for the cooking materials. The sliver gap is convenient for the residual oil to drip, but it makes the soft noodles worry: although it is careful to place the noodles perpendicular to the sliver gap as far as possible, so as to avoid the noodles falling out of the gap. However, because the noodle is too soft, it will fall into the gap under the action of gravity. After heating and expansion, it will form a thin waist stuck in the gap, which makes people have to spend some time to pull it off. It's very annoying. Anyway, SaQima's noodles are finally finished, and the start is not bad. I just sigh that due to the pull of the placing process and its own falling, the noodles are uneven in thickness. Make do with it. The next boiling sugar is also a test. I think I'm well prepared, but when it comes to the end, I always find that there is something missing. Only the mold is fully prepared, too fully. In fact, only one lunch box is good. Some of the consequences are not immediate. After shaping and slicing, the sachma looks like a model. It tastes like a sachma when it's hot. Besides syrup, it hasn't penetrated into the noodles. The defect was exposed the next day, and the syrup after thorough cooling appeared slightly hard, obviously slightly aged. Maybe those unexpected accidents delayed the time? If you do it next time, you don't want to use a frying pan, you don't want to use a lunch box. "

Production steps:

Step 1: dough

Step 2: beat the eggs to yellow white

Step 3: dissolve baking soda with water

Step 4: add in the egg, stir slightly

Step 5: pour in the flour

Step 6: make a soft and hard gluten dough and let it grow for 30 minutes

Step 7: roll into 0.2 cm thick sheet

Step 8: cut into 10x0.2cm strips

Step 9: dip in oil

Step 10: put in the preheated fryer, 160 degrees, fry for 3-5 minutes

Step 11: yellow white, out of the pot

Step 12: prepare syrup

Step 13: put water and sugar into the pot, stir and dissolve

Step 14: boil to 114 degrees

Step 15: add honey and sweet scented osmanthus and boil again to 114 degrees

Step 16: pour in the noodles and mix well

Step 17: spread a thin layer of sesame seeds in the mold

Step 18: pour in the noodles wrapped in syrup and flatten the surface

Step 19: remove

Step 20: cut into 2.5x5cm rectangular pieces

Materials required:

Flour: 150g

Egg: 120g

Baking soda: 1g

Water: 5g

White granulated sugar: 130g

Honey: 100g

Sweet osmanthus: 1 teaspoon

Cooked white sesame: 10g

Peanut oil: right amount

Note: the dough should be soft and hard, too soft and hard will affect the quality of finished products. Mix the sliver quickly and lightly to prevent the sliver from breaking. The slurries should be mixed evenly, and should not be pressed too tightly during shaping.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Sa Qi Ma