Steps to make Shaqima

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1

Cow-gluten flour, high-gluten flour, baking powder Sift the mixture onto a kneading mat, then hollow out the middle and pour in the whole egg mixture.

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2

Knead into a moist dough, add 10 grams of water according to the moistness of the flour, and knead until it is very sticky. Condition, it is said that the Shaqima made in this way is soft.

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3

Sprinkle a little cornstarch on the surface of the dough, roll it into a ball, cover it, and let it rest for 15 minutes.

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4

Sprinkle cornstarch on the dough to prevent sticking, and then roll it into a 0.2 cm thick sheet.

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5

Cut the large dough into sections of small dough, then cut it into thin strips and put them on the leather strips. Sprinkle cornstarch on top to prevent sticking.

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6

Heat the pan and sift the thin strips to remove excess starch.

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7

Put a billet into the oil pan to test the oil temperature. If the billet floats quickly and increases in size, it indicates the oil temperature. Okay, start putting in the billet and frying the billet.

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8

When fried until golden brown, pick it up and cool it down for later use.

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9

Put 35 grams of water, fine sugar and maltose into the automatic cooking pot.

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10

Start the manual function of the Jiesai automatic cooking pot and adjust the heat to level 3.

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11

Simmer the syrup over slow heat until the fine sugar is completely dissolved and thick foam appears.

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12

Boil the syrup to about 115 degrees. If you don't have a thermometer, use chopsticks to pick up the syrup. After it cools slightly, you can pull out the filaments.

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13

Turn off the heat, pour in the fried billet, and stir quickly while it is hot to make each billet Can be stained with syrup.

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14

Pour the mixed billet into the non-stick mold and press it tightly while it is hot.

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15

After cooling, use a scraper to pick up the edge and pour the Shaqima out of the mold.

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16

Cut into small pieces, serve with a cup of hot tea, and enjoy!

Tips

1. First, prepare a non-stick mold. If it is not available, put a layer of high-temperature plastic wrap in the mold.

2. Secondly, don’t overcook the syrup. Use chopsticks to pick it up until it can be drawn. Once it is overcooked and becomes caramel, the taste and color will not be good.

3. If you have Fuqiang flour, you can directly use 200 grams of Fuqiang flour instead of high-gluten flour and low-gluten flour.

From Food World