Spread the flour and baking powder in the kneading pan, hit an egg in the middle, with a rice spatula little by little to mix the dough evenly (kneaded dough will be very sticky hands so use a rice spatula), kneaded surface sprinkled with white flour wake up 20 minutes. The oil in the pan, medium heat, throw a billet into the pan, can float up immediately that the oil temperature is good, you can sieve all the billets into the frying pan in the frying pan;

Shakima looks complicated, in fact, it is not very difficult to do, as long as there is a little bit of Chinese pasta background, coupled with the right recipe, do it yourself at home is also very easy. Just use your favorite nuts. Mine are: pistachios, blackcurrants, cashews, green raisins, walnuts, cinnamon meat, almonds, black sesame seeds, dried kiwis, dried cranberries, peanuts, red raisins, and dried dates.

The biggest advantage of using a stainless steel pot to heat the syrup directly is that the pot and the syrup are still hot when the fire is turned off, and at this time the noodles and other ingredients are put into the pot and tossed, so that they can be tossed more easily and evenly, and the syrup doesn't condense too quickly, which makes it easier to operate. Brown sugar is a kind of cane sugar that has not been highly refined, brown sugar is very dark in color, it is said to have retained the natural nutrients in the sugar cane, black sugar contains polyphenols and iron, more conducive to human absorption, but also because of its darker color, known as black sugar.

Add more oil to the pot, heat it up and put in the noodles for frying in batches (shaking appropriately to remove excess dry powder), turning constantly. And good noodles wake up for about half an hour, began to roll out the dough, the same as rolling out the noodles, thinner, about 3 millimeters, and then cut into noodles, with a bit of flour to prevent staining. Add water to the pot, sugar, maltose, slowly simmer over low heat, sugar melting slowly stirred with a spatula or chopsticks, when the sugar appeared dense bubbles, dip chopsticks into the syrup, there is a slight pulling of the syrup to prove that the syrup has been simmering well modulation of the dough: flour add non-aluminum baking powder, dry yeast, eggs, a small amount of sugar, 50 grams of water modulation of the dough, with a wet towel covered with molasses.