I have always loved to eat sage horses and love its sweet and sweet taste. I heard that Sagema used to be a dim sum at the court, but now it is a small dim sum that we usually see.
I was going to make fried sugar from my hometown, but I inadvertently glimpsed the rose pulp, so it was better to make some rose-flavored saqima.
In fact, the focus of doing Sachima is not on the noodles, but on the boiling sugar. If it is properly boiled, the saqi horse that is made will not be hard.
material: Dough: 300 g of high gluten flour, 4 eggs, 5 g of baking powder. Syrup: white sugar 220 g, maltose 110 g, rose pulp 20 g, water 50 g. Nuts: sesame seeds, raisins, pumpkin seeds, rose petals (can be put to your taste)
method:
1: Add baking powder to the flour, stir well and beat in 4 eggs, then form a dough, wrap in plastic wrap and relax for 30 minutes.
2, after the dough is loosened, knead the dough, divide the dough into 2 agents, roll out the dough into dough sheets, and the thickness can be grasped according to the feel.
3. Divide the dough into several pieces, then cut into thumb-length strips and sprinkle flour on the noodles to prevent sticking.
4, sit in the pot and pour oil, medium-low heat, oil temperature 70% heat when the noodles into the noodles, such as the noodles expanded, the color yellowing can be fished out. Scoop out and sprinkle with dried fruit.
5, Change a pot, pour sugar, maltose, rose pulp and water into the pot, simmer sugar over medium-low heat.
6, until the sugar is boiled until the chopsticks are dipped in the sugar liquid, it can be dripped into the water and immediately condensed, without boiling too old.
7: Pour the boiled syrup over the fried noodles and quickly stir well.
8, pour the mixed Sachy horse into a tray, sprinkle some rose petals and roll flat with a rolling pin.
9, after rolling flat, take advantage of the remaining temperature to cut the sage horse into pieces and eat.
I really didn't expect that this kind of court snack can now be easily made by yourself!
When it comes to noodles, if there is no high gluten flour, you can also use ordinary flour.
When boiling sugar, just boil until the syrup is shoveled up and brushed, dripping into the water can coagulate.
Accustomed to eating the original taste of Sakima, I suddenly thought of changing the taste. Roses are our specialty of Pingyin, and the rose sauce and rose pulp from the roses make our lives more sweet. Adding rose pulp to the pastry gives traditional dim sum a different flavor.
Of course, rose pulp can also be replaced by honey, and traditional sachima is boiled with honey syrup.
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