Sakima (reference portion: one 8-inch square baking dish)

Ingredients:

Blanks: 200 grams of rich flour, 145 grams of eggs, 5 grams of baking powder, 10 grams of water (add as appropriate), corn starch moderate (anti-sticking)

Syrup: 160 grams of granulated sugar, 100 grams of maltose, 35 grams of water

Decorating ingredients: 30 grams of fried white sesame seeds (can be omitted)

Frying oil: peanut oil in moderation

Making process:

1, rich powder and baking powder mixed and sifted, in the operation of the countertop or on the board to make a flour pit, will be beaten eggs, poured into the flour pit.

2. Knead well to make a moist dough, add a little water as needed to make the dough very sticky and soft as shown in the process picture.

3. Pat a little cornstarch onto the surface of the dough to keep it from sticking to your hands. Let the dough rest and relax for 15 minutes.

4: Sprinkle a little cornstarch on the work surface and roll out the rested dough into a large sheet about 0.2cm thick.

5: Cut the large sheet into smaller pieces. Cut the small pieces into thin strips as shown in the picture. Sprinkle some cornstarch over the cut strips to prevent them from sticking together.

6. All the cut strips are shown in the picture.

7: Place the strips in a sieve to sift off the excess cornstarch.

8, the pan into the peanut oil to heat until the oil temperature of about 150 ℃, the blanks into the frying pan in small batches into a light golden brown. (If you feel that the oil temperature is not easy to grasp, you can first throw a billet into the frying pan to try, if the billet quickly float up and expansion, it means that the oil temperature can be). When frying, use a strainer to turn the strips a few more times to make the color of the strips more even.

9. When the strips are deep-fried, they will expand quickly, and the strips will look very substantial. Fry all of them and set aside.

10, after the billets are fried, start cooking the syrup. Pour sugar, water and maltose into a pan and heat over low heat until the sugar dissolves and the syrup appears thick and frothy.

11. Continue to simmer over low heat and bring the syrup to 115°C. If you don't have a syrup thermometer, dip a chopstick into a small amount of syrup, and if the syrup cools slightly and you can pull out a thin thread, it's done.

12. After the syrup is boiled, turn off the heat, put the fried billets and fried white sesame seeds into the syrup, and mix them quickly while they are still hot, so that each billet is dipped into the syrup as much as possible.

13, while still warm, pour into a greased 8-inch square baking dish (side length of about 20CM square baking dish) or other molds. After greasing your hands, press the biscuits directly into the palm of your hand to compact them (operate while they are still warm, they will harden when they cool down).

14: When the sachima is completely cooled down and stuck together, unmold it and cut it into small pieces.

TIPS:

1, rich powder can be bought in most supermarkets. If you don't have it, you can mix high gluten flour with low gluten flour at a ratio of 2:1. Or use dumpling flour instead. Directly using high-gluten flour is also fine, but the amount of water needs to be added with discretion.

2. Adding baking powder can make the sachima taste more fluffy, but if you don't want to add it, you can use 1/4 tsp (1.25ML) baking soda instead or just leave it out. If you leave it out, the billets won't be as puffy when they're fried.

3. The dough for making sakimas needs to be very soft in order to give them a good texture. Therefore, when kneading if you feel that the dough is very wet, do not rush to add flour, in the surface of the dough to pat some corn starch to prevent sticking, and then knead into a ball can be.

4, use peanut oil as frying oil, make the sachima taste more fragrant. If you don't have peanut oil, you can use other vegetable oils.

5, the billet will expand a lot when frying, so cut the billet when cutting a little thin Oh.

6, the degree of boiling syrup determines the finished state of the sakima. Cooking is not enough, the good sakima will be very sticky and not easy to mold, cooking too much, sakima is too hard and not soft enough, be sure to grasp Oh.

7, if possible, syrup ingredients in the maltose can be replaced by glucose syrup, the effect is better.