The taste of Sachima is sweet and fluffy, golden in color, sweet but not greasy, melting in the mouth, and the taste is fragrant. Many people like to eat it. Sachima is high in calories (about 54% fat or about 200 calories per piece). Although the Sachima is delicious, it should still be considered for health and not gluttonous.
In Hong Kong, people often refer to Saqima as "horse boys". Since horse racing gambling is commonly known as "betting on horse boys", some Hong Kong people are superstitious that after eating a saqi horse, they can win in horse racing gambling.
A brief description of the traditional process of saqima making process: In terms of material selection, flour should choose wheat flour with high gluten content. With eggs and noodles without adding water, whole egg mixture with both egg whites and egg yolks is used to ensure that the snack has a rich egg aroma and unique taste. In terms of production, Gui Shunzhai applies modern craftsmanship to make, using machines and noodles. After waiting 15 to 20 minutes for the reconciled dough, the pastry chef hand-rolls and cuts it into strips, which is what people in the food industry call "silk". Then, shake off the "silk" added during the rolling process and fry it in the pan. It should be noted that the oil temperature needs to be precisely controlled between 150 degrees Celsius and 180 degrees Celsius, because the temperature is too low to fry, and too high will make the "dough" red. The temperature is in between to give the snack the final good color. Finally, the fried "dough" is set aside and left to cool and set aside.
In addition to the exquisite production process of Sachima, the ancient method of processing its slurry is even more exquisite. White sugar, honey and caramel are selected, and the three sugars are mixed and boiled to make a certain standard. Then the fried "dough" is stirred and bonded with the syrup and dried on the case. Finally, the four strictly selected preserved fruits of diced cake, peach plum, raisins and melon kernels are decorated with sesame oil and decorated on them.
Saqima uses eggs, grease and flour, finely cut and fried, then stir-fried with caramel and honey.
Now, the method of making Sachima has been improved: about the egg is added to the flour to make a noodle, then it is made of sugar, honey, cream, etc. to make a syrup and mixed with the fried noodles. A square dessert with eggs as the main ingredient. It is also sometimes written as "Shaqima", "Saqima" or "Saqima" (the word "ma" is also written as "Ma").
1 Raw materials: fine flour, dry noodles, frangipani, honey, raw oil, white sugar, golden cake, caramel, raisins, green plums, melon seeds, sesame seeds, osmanthus flowers
2 Preparation method:
Whisk the eggs with water, add the flour and knead into a dough. After the dough sits for half an hour, cut into thin slices with a knife and then into small strips to sift out the floating noodles.
3 Peanut oil burned to 120 °C, add thin noodles, fry until yellow white and remove the draining oil.
4 Put the sugar and water into the pot and bring to a boil, add caramel, honey and osmanthus flowers to boil to about 117 ° C, you can use your fingers to pull out the monofilament.
5 Mix the fried thin noodles with a layer of syrup; The inside of the frame is covered with a layer of sesame seeds, the noodles are poured into the wooden frame and laid flat, sprinkled with some fruit, and then cut with a knife and formed, and let cool.
6 Heat the peanut oil in a pan over low heat to 80%, fry the coils in the pan for about 1 minute, and then remove them when they are golden red.
Homemade Sachima
1 Ingredients: 200 g of high gluten flour, 1 tsp of baking powder, 3 eggs, about 20cc of water, 150 g of sugar, 150 g of maltose, 15 g of honey, about 40 cc of water, raisins, etc.
2 Ways to Do:
Mix the flour, baking powder and eggs with water and stir, then knead into a dough on a board and let it sit for 10 minutes. Sprinkle with flour to prevent sticking, roll out the dough with a rolling pin and fold toward the center (fold into 4 folds). Cut the noodles into thin strips with a knife, add flour to spread the noodles, then fry them in a frying pan (over medium heat). It is recommended to fry more brittle, fry well, remove the oil, and set aside. Put the sugar water ingredients in a pot and simmer over medium heat until the silk can be pulled out. Stir the fried noodles in boiling sugar water and add raisins, etc. After stirring well, place in an oiled dish and press flat by hand. After completely cooling, cut into chunks and plate.