SaQima -- a traditional Chinese snack loved by everyone(sa qi ma ren ren dou ai de zhong hua chuan tong dian xin )

SaQima -- a traditional Chinese snack loved by everyone

Introduction:

"I'm crazy about all kinds of Chinese traditional snacks, such as SaQima, mung bean cake, peach cake If you want to learn this knowledge seriously, you can study it yourself or learn from a teacher. You also want to make a decent cake with perfect color, fragrance and taste. I think this is something handed down by the older generation. After historical changes, they have been made and improved by generation after generation, and they still retain the original taste, accompanying the growth of generation after generation. This old saying is true

Production steps:

Step 1: beat the eggs into liquid, mix the high gluten flour, low gluten flour and baking powder, sift and pour them into the toaster, add the egg liquid to mix, and make the dough very soft, so that the sachma is soft and delicious.

Step 2: sprinkle a layer of corn starch on the panel and leave the dough on the panel for 15 minutes.

Step 3: roll the dough into a large dough with a thickness of about 0.2cm, and then cut it into small dough. When rolling, sprinkle some corn starch to prevent adhesion.

Step 4: cut the dough into small strips, commonly known as embryo strips, and sprinkle some corn starch when cutting.

Step 5: heat the oil in the pot, heat it to 150 degrees, add the embryo strips in several times, fry it to light golden yellow, and take it out of the pot. Put it in a container. (if you feel that the oil temperature is not easy to control, put a germ into the pot. If the germ floats up quickly and expands, it's OK.)

The sixth step: take a small pot, pour white sugar, honey and water into the pot, cook it in small pot and melt it until the white sugar melts. There will be a lot of thin bubbles. Continue to cook. Use the chopsticks to get the syrup. After a little cooling, it will become a fine silk.

Step 7: pour the fried white sesame seeds and the fried germ strips into the syrup, mix them well quickly, and try to make each germ stick to the syrup.

Step 8: when it's warm, pour the mixed green strips into the container that has been smeared with oil in advance. After smearing oil on the hand, directly compact the green strips with the palm of your hand (operate when it's warm, and it will be hard when it's cold). After cooling, it can be cut and eaten!

Materials required:

GAOJIN powder: 120g

Low gluten powder: 60g

Baking powder: 5g

Egg: 120g

Corn starch: right amount

White granulated sugar: 150g

Honey: 100g

Water: 30g

Note: 1) make SaQima with soft taste, so add some baking powder. 2) When frying, the germ will expand rapidly, so cut it as thin as possible. I'm a novice. I cut it in different thickness. I feel it's different when it's blown up. We should continue to practice knife work... 3) If the syrup is not cooked enough, the prepared SaQima will be very sticky and difficult to shape. If it is too hard, the SaQima is not soft enough. We must grasp the heat.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: sweet

Chinese PinYin : Sa Qi Ma Ren Ren Dou Ai De Zhong Hua Chuan Tong Dian Xin