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1
Mix and sieve the low-gluten flour, high-gluten flour and baking powder on the kneading mat, then hollow out the middle and pour in the whole egg liquid.
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2
Knead into a moist dough, and add 10g of water according to the moisture degree of the flour, and knead into a sticky state. It is said that Shaqima made by this method is very soft.
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three
Sprinkle a little corn starch on the dough surface, knead it into a circle, cover it, and let it stand and relax 15 minutes.
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four
Sprinkle corn starch on the dough to prevent adhesion, and then roll it into 0.2 cm thick slices.
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five
Cut the big dough into small pieces, then cut into thin strips, and sprinkle corn starch on the thin strips to prevent adhesion.
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six
Remove the oil pan, and at the same time sieve the thin blank to remove excess starch.
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seven
Put a small piece into the oil pan to test the oil temperature. If the billet floats fast and rises high, it means that the oil temperature is OK. Start discharging and frying.
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eight
When fried to golden brown, remove and cool for later use.
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nine
Put 35 grams of water, fine sugar and maltose into an automatic cooker.
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10
Start the manual function of Jiesai automatic boiler and adjust the firepower to level 3.
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1 1
Boil the syrup with slow fire until the fine sugar is completely dissolved and dense foam appears.
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12
Boil the syrup to about 1 15 degrees. If there is no thermometer, stir up the syrup with chopsticks, cool it a little, and then pull out the filaments.
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13
Turn off the fire, pour in the fried blanks, stir fry quickly while it is hot, and let each blank be stained with syrup.
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14
Pour the mixed blank into a non-stick mold and press it while it is hot.
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15
After cooling, lift it from the edge with a scraper and pour Shaqima out of the mold.
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16
Cut into small pieces, with a cup of hot tea, and enjoy it!
skill
1. First, prepare the non-stick mold. If not, put a layer of heat-resistant plastic wrap in the mold.
2. Don't overdo the syrup for the second time. Use chopsticks to stir it up. You can smoke it. Once it is caramel, the taste and color are not good.
3. If you have rich flour, you can directly replace high gluten flour and low gluten flour with 200 grams of rich flour.
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