Materials?

200 grams of flour

Egg140-150g

2 grams of baking powder

Appropriate amount of corn starch (anti-sticking)

Appropriate amount of oil (fried noodles)

Syrup:

Fine sugar100g

50 grams of water

50 grams of corn syrup

Accessories:

Appropriate amount of cooked white sesame seeds

Cranberry crumbs

Shaqima's practice?

Mix flour and baking powder evenly, add egg liquid, stir into cotton wool, knead into smooth dough, and relax at room temperature for 30 minutes.

Sprinkle corn starch on the table top, and roll the loosened dough into thin slices of about 0.2mm with a rolling pin.

Cut into noodles of about 0.2mm, sprinkle a little corn starch, shake the noodles and miss the excess starch.

Put oil in the pan, and when the oil temperature rises to 150℃, add a little noodles and fry until fluffy and tender, about 1 min.

After frying, remove the drain oil and put it in a basin. It is best to put it in an oven at 50 degrees for heat preservation when the temperature is low.

Fine sugar, water and corn syrup are put into a milk pot, and the syrup is boiled to 1 18 degrees, and then the heat is turned off, and the fingers can be drawn with the syrup.

Pour the cooked syrup into the noodles, stir while pouring, and mix well.

Pour it into a mold covered with oil paper (a little white sesame seeds can be sprinkled on the oil paper), and sprinkle white sesame seeds and cranberries on the surface (forgot to add? ), light pressure shaping

Fill in a picture with oiled paper.

Cut into pieces after natural cooling.