Homemade sachima

Required ingredients 250g flour, 3 eggs, 50g sugar, 50g maltose

Steps

1. I prepared 250g flour, beat three eggs, with eggs and flour on it, if the eggs are smaller you can add a little water, the final kneading of the dough is not soft and not hard, cover molasses 20 minutes.

2. Sprinkle some flour on the panel, put on the dough rolled thin, rolled into a large pancake, thickness of one millimeter on the line, and then cut into 5 cm wide strip, two stacked on top of each other, and then cut into small noodles, this small noodles can not be cut too thick, because after the frying will be thick, too thick is not easy to cook the second is to make out of the sachima does not look good, the noodles on the sprinkle a little bit of dry flour, to the small noodles to shake the loose to prevent the sticking. The first thing you need to do is to make sure that you have a good understanding of what you're doing.

3. Pour some oil in the pan and heat it up, insert chopsticks into the dense bubbles on it, put the noodles in the frying, the oil temperature must be enough, frying 15-30 seconds on the line, time is too long the loss of moisture in the noodles is more than a little browned can be fished out, so that the sachima will not be hard.

4. Add 50ml of water to the pot. 50g of sugar, 50g of maltose, simmer over low heat, simmer until the sugar melts and continue to simmer. 5. Many people ask if there is no maltose, the answer is no, maltose is mainly to play a role in bonding, the maltose and sugar to the thick, with chopsticks to pick up will be pulled up until?

6. Sugar boiled and poured into the fried noodles, quickly tossed evenly, so that the noodles are sticky syrup, you can sprinkle some black sesame seeds and cranberries, and then stir-fry evenly, quickly poured into the mold inside the shaping, cushioned with a piece of greaseproof paper pressed flat, to be pressed hard a little more solid, so that when you cut it will not be easy to spread out, finishing into a rectangle, so you can, and so on, and wait for it to cool down.

Tips: 1. and good dough is soft not hard, too hard to fry out of the noodles will also be hard; 2. noodles can not be too thick, frying time can not be too long 15-30 seconds can be; 3. the proportion of milky white sugar and maltose 1:1, simmering until the syrup pulling wire;