The process of sprinkling white sesame seeds while making Sachima is like the snow that is drifting today. Sakima, also known as Sachima, is a Manchu food and is now one of the famous Beijing-style pastries in Beijing. The Spring Festival is coming, so it is better to make good New Year goods and make some small snacks for your friends and relatives to enjoy together! Especially recommended this Sachima, it is our traditional Chinese dim sum, the golden color looks very appetizing, the taste is crisp and soft, the elderly and children like to eat. The point is that it is not troublesome to make, there is no oven and other tools, and the dough is chopped, fried in the pan until golden brown, and then mixed with the boiled sugar juice, the dough is not added to the whole process, with eggs and noodles, eat it without giggling Oh!
By Teacher Kong teaches cooking 【Douguo Cuisine Official Certified Master】
<h2>Royalties</h2>
High gluten flour 150 g
Medium gluten flour 50 g
Foam powder 2 g
3 eggs
Sugar 120 g
Maltose 100 g
35 g of water
Salt 2 g
Cooked white sesame seeds to taste
<h2>Practice steps</h2>
1, 1, beat the eggs in the basin, pour in the high powder, medium powder, baking powder.
2, 2, grasp well with your hands. (At first, it will feel slightly sticky, and then it will not stick in the group)
3, 3: Knead the dough smoothly and cover with plastic wrap to relax for 30 minutes. (Feel that the dough is slightly dry, you can add a little egg liquid, kneading the dough without adding water during the whole process, so it is soft to eat and will not crunch your teeth)
4, 4, kneading pad sprinkled with a little flour anti-stick, the loose dough rolled into a slightly larger rectangular dough.
5, 5, and then use a scraper to cut into thin strips. (Cut thick and then fried will swell, too thick is not good)
6, 6, cut the dough wrapped with a little flour shake well anti-stick.
7, 7, half a pot of cooking oil to 7 minutes hot, under a little slice of noodles, will quickly float up. (If you can't fry in one pot, pour it twice)
8, 8, with the filter to flip many times, so that it is evenly colored.
9, 9: Fry until golden brown, drain and put in a clean basin.
10, 10, boil sugar water: pour water, sugar, salt into the milk pot.
11, 11, then use chopsticks to roll maltose into the pot. (Maltose is sticky, use chopsticks to help melt when cooking)
12, 12, stir with a spoon until the sugar water changes color slightly into a fudge state, pour in the fried dough. (Sugar water about 115 ° C or so, just can stick to the dough, the oil temperature is too high will appear sand turning phenomenon, the temperature is too low viscosity is poor to make the line)
13, 13, turn the pot to make the dough evenly coated with sugar juice. (It is also possible to stir-fry evenly with a spoon that does not turn the pot upside down)
14, 14: Sprinkle with white sesame seeds and stir well again.
15, 15, while hot mixed, scoop into a square mold.
16, 16, press firmly by hand. (Or separate a layer of plastic bag, put on the heavy object to press tightly)
17, 17, after cooling, the mold is buckled upside down and demolded.
18, 18, lift the lid of the bottom mold, you can see the layers of drawing.
19, 19, use a knife to cut into cubes, let's eat!
<h2>Tips</h2>
Tips: 1, maltose supermarket or Taobao can be bought, if not, use honey, dumplings instead, can make the sugar juice more sticky. 2, in the fruit material I only use white sesame Titian, you can also add cranberries, raisins, dried nuts can be. 3, the mold I use is 6 inches (side length 16.4cm× height 6cm) square non-stick mold, probably made this plate, and then a small piece of the amount, we can do according to their own needs of the number of to do, the mold if not not stick to brush oil Oh, otherwise it is very difficult to release the mold.
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