Original ShaQima(yuan wei sha qi ma )

Original ShaQima

Introduction:

"I don't want to make biscuits and cakes. I want some new tricks. My husband likes to eat ShaQima. A few days ago, I went to the import food counter of the supermarket and bought a box of ShaQima from Hong Kong. The result was very disappointing. So I decided to try it at home. My husband said that what I bought in the supermarket and HK's were all weak! This is a very friendly dessert, no oven, no complex materials, you can do it at home ~ ~ "

Production steps:

Step 1: prepare materials. 220g flour, 5g baking powder (3 eggs, 100g white granulated sugar, 100g maltose, 40g water, a little corn starch (for anti sticking) and a little vegetable oil (for frying).

Step 2: sift the flour and baking powder, beat in 3 eggs, and mix well. (it's a little sticky after the work, you can sprinkle some corn starch).

Step 3: let the dough stand for 15 minutes.

Step 4: cut into 2 mm thick strips.

Step 5: sprinkle some corn starch on the noodles to prevent them from sticking (otherwise, it's troublesome to stick them together when frying).

Step 6: oil pot 5 minutes hot, small fire, slowly fried in batches, deep fried to a little golden, picked up standby.

Step 7: prepare the fried noodles.

Step 8: Boil the syrup. White granulated sugar, maltose, water, put together into the pot boil (preferably not stick to the pot), boil until there are a lot of small bubbles, and then slowly boil the small fire, to use chopsticks can pull up a very thin line of time can be done (this is particularly patient, not in place or can not survive).

Step 9: pour the noodles into the boiling syrup, quickly stir, try to make each noodle stick with syrup, mix well and put it into a square box (first spread the plastic film in the box to prevent sticking). When it's warm, use your hands to press and level.

Step 10: when it's cold, cut it into pieces and do it.

Step 11: pay attention to moisture.

Materials required:

Common flour: 220g

Eggs: 3

White granulated sugar: 100g

Maltose: 100g

Water: 40g

Baking powder: 5g

Corn starch: right amount

Vegetable oil: right amount

Note: corn starch is used to prevent stickiness. When frying, you need to be patient. Slow fire is the key to boil syrup. Slow fire is necessary. Don't rush~

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Yuan Wei Sha Qi Ma