Sachima is a Chinese specialty pastry and a kind of food of the Manchu people. To make Sachima's dough, it needs to be particularly soft, so that the Sachima tastes good. Therefore, when kneading the dough, do not rush to add flour, pat the appropriate amount of cornstarch on the surface of the dough, and then knead it into a dough.
1. Prepare all the ingredients.
2. Mix baking powder with flour, place on a panel to make a flour pit, beat the eggs and pour into the flour pit.
3. Mix well with a spatula.
4. Coat the surface of the dough with cornstarch (anti-stick) and let stand for 15 minutes.
5. Sprinkle the dough with an appropriate amount of cornstarch and roll out the dough into 0.2cm slices.
6. Then cut into small pieces and then cut into noodles. Cut well and sprinkle with cornstarch.
7. Place the cut noodles in a mesh sieve to sieve off excess cornstarch.
8. Heat the oil in a pan to about 150 degrees, add the noodles in parts and fry until light golden brown.
9. Fry all the noodles and set aside.
10. Next open and start boiling the syrup. Sugar, maltose and 35ml of water are mixed together, poured into a pot and heated over low heat until the sugar dissolves and a thick foam appears in the syrup.
11. Continue to simmer over low heat and bring the syrup to a dominant position of 115 degrees. If you don't have a thermometer, use chopsticks to dip a little syrup, and when it's a little cooler, you can pull out a thin line.
12. Boil the syrup, turn off the heat, put the noodles and cooked sesame seeds into the syrup, stir quickly while hot, and try to glue each noodle to the syrup
13. Use an 8-inch square plate, apply a thin layer of oil, add the stirred noodles, and use your oil hand to flatten the noodles.
14. When Sachima is completely cool, cut into chunks.
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