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In the traditional pasta pastry, Sachima has always had a high popularity, whether in the south or the north, all large and small supermarkets can see its figure, golden and pleasant appearance, wrapped in a layer of sweet syrup, the entrance is sweet and fluffy, delicious. Just such a square pastry, I don't know how many children's hearts have been captured.
Sachima no longer had to buy and eat, flour and eggs could be made, and in three minutes she learned to be soft and sweet
Since so many people like to eat, today I will share its practice with you, it is very simple, as long as there is flour, eggs and sugar can be done, sweetness can be freely mastered, do not need any additives, three minutes can learn, soft and sweet non-stick teeth. Don't miss it when you have children at home, the cost of a few dollars can be a large market, more safe and secure, and very affordable.
【Sakima】
Step 1: And noodles
Pour a little warm water into a small basin, add 1 gram of baking soda to boil, beat in three eggs and quickly break them with chopsticks.
Prepare 200 grams of regular flour, pour in the egg mixture, stir into dough and knead into a smooth dough. 200 grams of flour, 3 eggs is just right, the amount of warm water only needs to melt the baking soda, almost negligible. After kneading, cover the dumplings with a pot lid for 15 minutes to loosen the gluten and facilitate a moment of shaping.
Step 2: Cut the strips
After the dough is ready, take it out, roll out a 1 cm thick round dough with a rolling pin, roll out it with a rolling pin, and cut into wide strips of about 5 cm.
Sprinkle a layer of flour on top, stack the wide strips so as not to stick them together, and cut into narrow strips of about 1 cm.
Step 3: Frying
When the oil is boiled in the pot and the oil temperature is 50% hot, the cut narrow strips are sprinkled into the pot in turn, and the frying process should be constantly turned with chopsticks. The noodles will slowly change color, float on the oil surface, and fry until they are slightly yellowish and crispy to fish out the oil control.
Step 4: Boil the sugar
Boil 80 grams of water in the pot, add 80 grams of sugar after the water is boiled, turn on low heat to slowly heat up the white sugar, and then pour in 150 grams of honey, stir constantly with a spatula, boil the sugar and honey to make viscous and foaming.
Step 5: Wrap in sugar
Then, pick up the pot, pour the syrup on top of the freshly fried noodles, and use the spatula to turn it constantly to make the noodles evenly coated with the syrup. Sprinkle with a little black sesame, raisins or nuts and stir well.
Step 6: Compaction cooling
Pour the mixed noodles into the prepared abrasive and press firmly, then add a layer of raisins to cool. I used a crisper box and pressed it several times with my hand to press firmly.
After cooling, cut into small pieces, placed in the plate can be eaten, do it yourself more assured than bought, safe, you can make a little more at a time, wrap it in plastic wrap, and enjoy it at any time.
Ah Fei had something to say:
1. After the dough is reconciled, it should be fed for a while, and the gluten should be relaxed, which is convenient for rolling out and forming;
2. The syrup can be boiled more, try to wrap the noodles with syrup, it is not easy to loosen, and it should be poured in while hot, and it will not stick together when it is cooled;
3. After wrapping the syrup, be sure to press as firmly as possible, and it is not easy to spread out when cutting.
Well, a fluffy and sweet sachima is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!