Step by step in the practice of homemade delicious Sachima

200 g of regular flour

3 eggs

Aluminum-free baking powder 5 g

35 g of water

Corn starch to taste (anti-stick)

Caster sugar 160 g

Peanut oil to taste

Maltose 180 g

Sautéed white sesame seeds 30 g

1. Sift the powder mixture, add the eggs and beat well, knead well and let loose for 20 minutes.

2. Knead the dough into a cylindrical shape and flatten it, cut it into strips of equal width, master the thickness and long width, otherwise the dough is too thin, it is easy to break after frying, the dough is too thick, and the taste is not good. Sprinkle with starch when cutting, cut well and sift away excess starch.

3. Heat the oil in the pan, fry the blanks in batches until light golden brown, and drain the oil.

4. Pour the fine sugar, water and maltose into the pot and heat over low heat until the fine sugar dissolves and the syrup appears in a thick foam, continue to simmer over low heat and cook the syrup to 115°C. If there is no syrup thermometer, use chopsticks to dip a little syrup, if the syrup can pull out a thin line, it means that it is boiled. This step is very important, the cooking is not thick enough, the finished saqi horse will be very sticky and not easy to form, too much cooking, the saqi horse will be too hard and not soft enough.

5. After the syrup is boiled, turn off the heat, put the fried blanks and fried white sesame seeds into the syrup, mix well quickly while hot, and try to dip each strip into the syrup.

6. While warm, pour in a pre-oiled baking dish or other mold. After greasing your hands, compact the blank while it is hot. After complete cooling, de-die cut into pieces and eat.

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