Honey SaQima(feng mi sa qi ma )

Honey SaQima

Introduction:

"SaQima" is a kind of Manchu food. It is one of the sacrificial offerings of Sanling outside guanwai in Qing Dynasty. The original meaning is "dog milk dipped in sugar". It is to fry the noodles, mix and press them into small pieces with sugar. SaQima is one of the famous Beijing style four seasons pastries in Beijing. It has the advantages of beige color, soft and sweet taste and instant melting. Today, the method of making SaQima has been improved: it is made from egg, flour, sugar, honey, cream, etc. and then mixed with fried noodles. Egg is the main raw material for the square dessert. Brown sugar can also be used in the market, and there are many flavors. "

Production steps:

Step 1: beat the flour into the eggs.

Step 2: stir.

Step 3: knead into a smooth dough and cover with a damp cloth for 20 minutes.

Step 4: roll the dough to a uniform thickness, slightly thicker than usual.

Step 5: cut the noodles into uniform thickness.

Step 6: heat the oil in the pan, add the noodles and fry them over medium heat until fluffy and light yellow.

Step 7: take out the control oil for standby.

Step 8: put some honey in the pot. Boil over low heat without stirring.

Step 9: boil until the sugar is thick and can be shredded.

Step 10: quickly pour the fried noodles, dried grapes and black sesame seeds into the boiler, and quickly stir them to make the noodles even.

Step 11: pour the mixed noodles into the mold while it is hot, and flatten them with a shovel.

Step 12: cool slightly, then cut into pieces. (otherwise, it is fragile when cutting)

Materials required:

Flour: 200g

Eggs: 2

Honey: 180g

Dried grapes: moderate

Black Sesame: right amount

Note: 1, the noodles under the pot deep fried to puffy yellow can be out of the pot, I fried a bit too much. 2. When using white sugar, use water to make sugar. 3. Do more, eat more at a time, cut into pieces with plastic wrap.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Feng Mi Sa Qi Ma