Speaking of Shaqima, I believe everyone will be familiar with it. The traditional sweet cakes in China have captured many people's taste buds with their golden appearance and sweet but not greasy taste. When I was a child, my family was poor, and my memory of Shaqima stayed in the picture of the New Year. On the morning of New Year's Day, my mother put on a few inventory hearts, and our brothers and sisters broke off to taste it. At that time, Shaqima, which was crisp and sweet, was considered to be the most delicious food in the world. Nowadays, Shaqima can be eaten at any time, but many of them can be sold outside. In order to better improve the taste, various additives have been added, which makes this snack with childhood memories have already changed its taste. ?

If you want to eat Shaqima, help yourself, and make it easily at home with simple ingredients. Today, I share this brown sugar Shaqima, which contains sour and sweet dried cherry tomatoes, which neutralizes the sweetness of tiredness, and the taste of brown sugar is more fragrant than that of white sugar. Like the little friends remember to collect, you can also pay attention to me and get more food tips. 2g flour, 15g eggs (about three small eggs), 8g water and 5g baking powder. 15g raisins, 15g dried cherry tomatoes, 3g white sesame seeds. Maltose 1g brown sugar 1g white sugar 4g water 35g. Corn starch and peanut oil. Step 1: Mix flour and baking powder, sieve and put them into a basin, then add eggs and water to start mixing, and stir slowly with chopsticks first. ?

The dough after stirring is very soft and sticky, which is normal. Knead it a few times, sprinkle some corn starch when sticking your hands, and don't add flour, otherwise the dough will be hard and the made Shaqima will not taste soft. Cover with plastic wrap and wake for 3 minutes. Step 2: Sprinkle more corn starch on the chopping board to prevent sticking, roll the awakened dough into a thin sheet, about 2-3 mm thick, and sprinkle some starch on the surface. Cut the big dough into several small dough pieces, and then cut the small dough pieces into slender strips as shown in the figure below. Don't cut the dough for the sake of saving trouble, and the noodles will swell and thicken later in the frying process. Pay attention to sprinkle some corn starch when cutting to prevent the cut noodles from sticking together. ?

Step 3: Pour the oil from the pan in a big fire. Try to have as much oil as possible. It is best to have a thermometer at home. Just test the oil temperature at about 15 degrees. If you don't have a thermometer, try a noodle and put it in, and it will float and swell quickly, indicating that the oil temperature is just right. ?

Step 4: Put the cut noodles into the oil pan for several times and fry them until they slightly change color. Pay attention to turning them over, so that the noodles can be fried more evenly. Step 5: fry all the noodles and take them out for later use. Step 6: Take another pot, pour all the brown sugar, maltose, white sugar and water into the pot, and heat it with low fire to let the sugar melt slowly. ?

Step 7: Keep stirring until the temperature of the syrup reaches 115 degrees. Dip the sugar juice with chopsticks without a thermometer, and pull out the slender silk to show that the syrup is cooked. Step 8: Turn off the fire at this time, pour in the fried noodles and the mixed fruit, and stir quickly and evenly to make each embryo stick with syrup. Step 9: Pour it into the mold while it is hot, put oil on your hands, or wear disposable gloves and flatten it directly with your palm, or cover it with a layer of plastic wrap and flatten it with a rolling pin. Step 1: When Shaqima is completely cooled and glued together, demould it and cut it into small pieces, and the delicious Shaqima will be baked. Enjoy it.