Dough material: common flour (i.e. jiaozi steamed bread flour) 200g, egg 145g, baking powder 5g, water about 10g, and appropriate amount of corn flour (anti-sticking)?

Syrup: 160g fine sugar, 100g glucose syrup or 35g maltose with water?

Ingredients: fried white sesame seeds 35g?

Fried oil: peanut oil in moderation.

working methods

1. After mixing flour and baking powder, sift directly on the chopping board to make a flour pit. ?

2. Pour the broken egg liquid into the pit, use a scraper to help knead it evenly, and then add a little water to knead it into a moist dough, so that the dough is very sticky and soft. I really can't take this step myself, and my hands are full of noodles?

3. Because the dough is sticky, pat some corn flour (corn starch) properly, so that the dough will not stick to your hands, and then let the dough stand and relax 15 minutes. At this time, stir-fry the white sesame seeds for use. ?

4. After relaxing, divide the dough into three parts, sprinkle a proper amount of corn flour on the chopping board, roll one part of the dough into small pieces with a thickness of about 0.2CM, and then cut into thin strips. Pay attention to sprinkle some corn flour when cutting to prevent the cut strips from sticking together. Slice the bad strips, too, because they will swell a lot after frying. ?

5. Cut all the blanks like this. ?

6. Before frying, screen off the excess corn flour on the blank with a sieve. In order to save fuel, I used a milk pan. You can't fry too much at a time, just sieve and fry. ?

7. Pour peanut oil into the pot and heat it to the oil temperature of 150℃. First, throw a short piece of bad strips into the oil pan. If the strip floats and expands quickly, it means that the oil temperature is normal. Then put the blank in the oil pan and fry it a few times until it is light golden yellow. When frying, use a hedge or bamboo chopsticks to turn it over a few times to make the color of the fried blank more uniform. ?

8. The blanks are all fried, and the two plates are put aside for use. ?

9. Start boiling syrup now. Pour fine sugar, water and glucose syrup (maltose) into a pot and heat it on low heat. ?

10, fine sugar dissolved, and syrup appeared thick foam. Continue to cook for a while, dip your chopsticks in a little syrup. If the syrup can pull out fine lines, it means it is cooked (temperature 1 15℃). ?

1 1. After the syrup is boiled, turn off the fire, put the fried blanks and fried white sesame seeds into the syrup, stir quickly while it is hot, and try to dip each blank in the syrup. ?

12. When it gets hot, pour it into an 8-inch square baking pan or other mold. After the hand is oiled, the blank is compacted directly with the palm of your hand. We should do it at one go here, because if we want to operate it while it is hot, the billet will become hard when it is cold. After completely cooling, demoulding and cutting into small pieces, Shaqima is made.

material

(Reference weight: an 8-inch square baking tray)?

Ingredients:?

Blank: Fuqiang powder 200g, egg 145g, baking powder 5g, water 10g (as appropriate), and appropriate amount of corn starch (anti-sticking)?

Syrup: fine sugar 160g, maltose 100g, water 35g?

Decorative material: fried white sesame 30g (can be omitted)?

Fried oil: peanut oil in moderation.

working methods

1. Mix and sieve the rich flour and baking powder, make a pit on the operating table or chopping board, and break the eggs and pour them into the pit. ?

2. Knead into a uniform and moist dough, and add a little water according to the actual situation to make the dough reach a very sticky degree as shown in the process diagram. ?

3. pat a little corn starch on the surface of the dough to make the dough not stick to your hands. Let the dough stand and relax 15 minutes. ?

4. Sprinkle a little corn starch on the countertop, and roll the static dough into a big dough with a thickness of about 0.2CM?

5. Cut the big patch into several small patches. Then cut the dough into thin strips (commonly known as blanks) as shown in the figure. Pay attention to sprinkle some corn starch when cutting to prevent the cut blanks from sticking together. ?

6. The figure shows all the cut blanks. ?

7. Put the blank into a sieve and screen off the excess corn starch. ?

8. Pour peanut oil into the pot and heat it to the oil temperature of 150℃. Put the billet in the oil pan several times and fry it into light golden yellow. If you feel that the oil temperature is not easy to grasp, you can try to throw a blank into the oil pan first. If the billet rises and expands quickly, it means that the oil temperature is fine. When frying, turn it over a few times with a grate to make the color of the fried blank more uniform. ?

9. When the billet is fried, it will expand rapidly, and the fried billet looks very weighty. Fry all the blanks for later use. ?

10, after the blank is fried, start boiling syrup. Pour the fine sugar, water and maltose into the pot and heat it on low heat until the fine sugar dissolves and the syrup appears thick foam. ?

1 1, continue to simmer, and cook the syrup to 1 15℃. If you don't have a syrup thermometer, dip your chopsticks in a little syrup. If the syrup can pull out fine lines, it means it is cooked. ?

12. Turn off the fire after the syrup is boiled, put the fried blanks and fried white sesame seeds into the syrup, stir quickly while it is hot, and try to dip each blank in the syrup. ?

13. Pour it into an oiled 8-inch square baking pan (about 20CM in length) or other molds while it is hot. After the hand is oiled, directly compact the blank with the palm of your hand (if it is hot, it will be hard when it is cold). ?

14. After Shaqima is completely cooled and bonded together, demould and cut into small pieces.

skill

Tip:?

1, Fuqiang powder can be bought in most supermarkets. If there is no abundant flour, high-gluten flour and low-gluten flour can be mixed in the ratio of 2: 1 instead. Or use jiaozi powder instead. It is also possible to use high-gluten flour directly, but the amount of water needs to be added as appropriate. ?

2. Adding baking powder can make Shaqima's taste softer and fluffy. It doesn't matter if you don't want to add it. You can use 1/4 teaspoons (1.25ML) of baking soda instead or simply leave it alone. If you don't let go, the billet will not be so thick when it is fried. ?

3. To make Shaqima's dough, it needs to be very soft to make Shaqima taste good. Therefore, if you feel that the dough is wet when kneading, don't add flour in a hurry, pat some corn starch on the surface of the dough to prevent it from sticking, and then knead it into a ball. ?

4. Using peanut oil as frying oil, the made Shaqima tastes fragrant. Other vegetable oils can be used without peanut oil. ?

The billet will expand a lot when it is fried, so be careful when cutting the billet. ?

6. The boiling degree of syrup determines the finished state of Shaqima. If it is not cooked enough, the finished satsuma will be sticky and difficult to shape. If you cook too much, Shaqima will be hard and not soft enough. You must grasp it well. ?

7. If conditions permit, maltose in syrup ingredients can be replaced by glucose syrup, and the effect is better.