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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 very viscous 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 round shape, 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 dough, then cut it 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, use a sieve to remove excess starch.

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seven

Put a billet in the oil pan to test the oil temperature. If the billet floats and rises quickly, it means that the oil temperature is normal. 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 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, and stir quickly while it is hot so that each blank can 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 high-temperature resistant plastic wrap in the mold.

2. Don't overcook the syrup for the second time. Pick it up with chopsticks and draw it. Once it is caramel, the taste and color are not good.

3. If you have R&F powder, you can directly use 200 grams of R&F powder instead of high-gluten powder and low-gluten powder.

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