Family made Beijing style "SaQima"(jia ting zhi zuo jing wei er xiao dian sa qi ma )

Family made Beijing style "SaQima"

Introduction:

"SaQima, used to be a sweet snack of Manchu, was also one of the sacrificial offerings of the three mausoleums outside the pass in the Qing Dynasty. After the Manchu settled their capital in Beijing, SaQima has become one of the famous Beijing style four seasons pastries, which is also an indispensable food among the eight items in Beijing. In writing, in the past, it was also written as "ShaQima" or "sailima" in Beijing. This pastry is beige in color, crisp and soft in taste, sweet and delicious, with rich flavor. If you want to save the amount of eggs, you can also add a little water and baking powder to achieve the effect of hair, but the flavor of the eggs is lighter. Generally, it is better to use whole eggs. The ingredients for making this dim sum at home are: 500g wheat flour, 5 eggs, 400g white sugar, 100g maltose, 50g honey, 40g green and red silk, 100g raisins, proper amount of dry noodles or starch, and proper amount of cooking oil. There are several steps in the process of making noodles: 1) egg making: break up the egg, mix it with flour and other raw materials, rub it gently, add a little starch to prevent it from sticking, roll it into thin slices and cut it into noodles; 2) deep frying: put the raw egg into the hot oil pan and fry it until it is completely loose and has a round silk shape and even cream yellow color, then take it out for use; 3) sugar adding: white sugar or granulated sugar, add water to the pan and boil it for about five minutes Put malt sugar into the pot, and then boil it until it has a certain viscosity; ④ molding: after the syrup is cooked, move the sugar pot away from the stove, put the embryo material of the semi-finished product into the pot, mix well, then pour it on the chopping board, sprinkle raisins and green red silk, compact it with a knife, make it stick to each other, wait for a little cooling, and cut it into square pieces. Here is how to make this SaQima at home

Production steps:

Step 1: break the eggs into flour and make a dough.

Step 2: mix the dough and cover with a wet towel for 15 minutes.

Step 3: take out the dough, knead it on the chopping board and roll it with a rolling pin.

Step 4: roll the dough into 3 mm thick sheets.

Step 5: then cut the dough into 8 cm wide slices with a knife.

Step 6: after cutting, sprinkle proper amount of dry powder and pile it up.

Step 7: cut the stacked dough into thin strips with a knife.

Step 8: after cutting, spread out and shake the dry flour.

Step 9: heat the oil pan for 50% and scatter the noodles in the oil pan by hand.

Step 10: don't blow too much at a time to prevent clumps.

Step 11: fry the noodles until they are fully expanded and float on the oil surface, then take them out for standby. Pay attention to control the oil temperature in this process, so as not to fry and color them.

Step 12: add a little water to another pot, bring to a boil and pour in sugar.

Step 13: melt the sugar and make a big bubble. Pour in maltose and mix well when drawing.

Step 14: stir fry the sugar until it falls down with a spoon and turns off the fire.

Step 15: turn off the heat, pour in the fried noodles and mix well.

Step 16: then pour the noodles mixed with sugar on the chopping board, sprinkle the green and red silk and raisins evenly while it is hot.

Step 17: after the ingredients are sprinkled, use a knife and hand to pat the noodles to form a square or square.

Step 18: after a little air shaping, cut it into small pieces and make it. Put it on the bamboo curtain and put it in the fresh-keeping bag. When you are waiting for guests or drinking tea, you can eat it on the tray.

Materials required:

Wheat flour: 200g

Eggs: 3

Puff flour: right amount

Red and white raisins: 50g

Qinghong silk: 20g

Sugar: 150g

Maltose: 50g

Cooking oil: proper amount

Note: SaQima features: soft and sweet taste, golden color, sweet but not greasy, instant taste, strong flavor. Warm tips: 1. When frying, the oil temperature should be controlled well, and the color should be kept light yellow, so that the SaQima is more beautiful. 2. You can also put some cooked melon seeds, sesame seeds and golden cake in it. It will be better and the color will be more beautiful. 3. When frying sugar, don't stir it over the sand, that is to say, when drawing, quickly pour in maltose and stir it evenly. If maltose is put in, it won't be drawn. Adding maltose can make the sugar won't be drawn, and it won't be hard in a short time after making SaQima. It will be better if you put a little honey into the boiled syrup after turning off the fire. SaQima won't be hard for a long time, such as there is no maltose at home It's all honey. 4. If you like the taste of sweet scented osmanthus, you can also turn off the heat after boiling the sweet scented osmanthus. You can add a teaspoon of sweet scented osmanthus sauce to the sweet scented osmanthus. 5. The noodles mixed with sugar should be looser when shaping on the chopping board. Don't press the SaQima too tightly, otherwise it's too hard and tastes bad. The traditional Beijing style of big spoon is better than "SaQima", for your reference!

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Jia Ting Zhi Zuo Jing Wei Er Xiao Dian Sa Qi Ma