Saqima (Shakima), is one of the famous Beijing-style seasonal pastries. The noodles are fried and mixed with sugar to form small pieces. In the past, it was also written as "Shakima" in Beijing. Shakima? Shakima, Sailima, and Saili Ma. Sailima and so on. Here is the recipe for Shakima that I have organized for you, I hope you like it.

How to make sachima

Ingredients

Main Ingredients 250g flour 50g raisins 50g black sesame seeds 15g peanuts 30g 3 eggs Auxiliary Ingredients oil moderate maltose 150g sugar 150g

Steps

1. Pour the flour into the basin, add 3 eggs (according to the flour, sometimes I will add 3, and sometimes you need 3 and a half eggs).

2. Using your hands, gently mix the eggs and flour into flakes.

3. Then knead the dough, cover with plastic wrap and let it rest for about 2 hours (in the meantime, you can go wash and drain the raisins, fry the black sesame seeds on low heat and roast the peanuts).

4. 2 hours later, the dough is loose and soft, with a rolling pin rolled into a large 3mm thick crust.

5. Sprinkle some thin noodles on the large crust.

6. Then fold one end of the crust.

7. Fold to the other end in three folds.

8. Cut into thin even strips like noodles.

9. Shake the cut strips to form long noodles.

10. Then change the knife and cut into small sections of about 4cm.

11. Sprinkle some flour to prevent sticking.

12. Pour oil into the pot, burn to 60% hot, put the short noodles into the pot, low heat and slowly fry (do not put too much at a time).

13. Frying with a spatula gently push, the noodles scattered, this time the noodles slowly expand.

14. Fry until light brown, then pull out and drain the oil.

15. In a small saucepan, add sugar, maltose and 80ml water. Bring to a boil over low heat, stirring with chopsticks as it cooks. Cook for about 15 minutes or so, the syrup becomes thicker, and you can pull out fine silk with chopsticks.

16. Put 1 tsp of oil in a frying pan, add the fried noodles, raisins, crushed peanuts and black sesame seeds.

17. Then pour the cooked syrup over the noodles.

18. Toss quickly with a spatula to coat the noodles with the syrup.

19. Coat the bottom and sides of the mold with a thin layer of oil, then pour the syrup-coated noodles into the mold and flatten them with a spatula.

20. When cooled, remove and cut into small pieces.

Tips

1. Add eggs, if you are not sure, add them one by one, the water absorption of flour is different, and the size of the eggs is not the same as the number of eggs. I usually add 3 first, not enough and then add a little bit. Try to knead the dough as soft as possible, so that the noodles will be more fluffy. It can be very sticky at first, so let it rest for 15 minutes before kneading.

2. Roll out the dough as thinly as possible, about 3mm thick, and cut it a bit like you would a hand-rolled noodle. Try to cut as thin as possible, because the process of deep-frying will expand. If you start out rolling thick and cutting thick, the fried noodles will be very large.

3. When frying noodles, the fire should not be too big, so as not to fry. Personally, I think light yellow is fine, fried golden noodles will be hard. You can also use a spatula to gently high noodles, feel the shell is more hard to indicate that the frying is good.

4. Boil the syrup until it can be pulled out with chopsticks.

5. This pastry is high calorie, so eat in moderation, can not eat sweets or part of the elderly who are not suitable for eating high calorie best not to eat.

How to make white jade bunny snacks

Ingredients

Main ingredients 100 grams of clarified dough 100 grams of corn starch 10 grams of boiling water 85 grams of cooked peanuts 80 grams of cooked flour 100 grams of raisins 20 grams of auxiliary ingredients lard 5 grams of butter 20 grams of honey 1 tablespoon of red pepper grains in moderation

Steps

1. Clarified dough and corn starch into a basin stirred well, in small increments, add the boiling water, mix into the snowflake shape.

2. Let it cool until not hot, then add lard and knead well, cover and let it wake up for 10 minutes.

3. Peel and chop the cooked peanuts, cut the raisins into small pieces, and prepare the rest of the filling.

4. Put the chopped peanuts, raisins, sugar and butter into a bowl.

5. Sift cooked flour and add honey.

6. Rub well with your hands to form a filling.

7. Roll the dough into strips and divide into dosages, roll them out separately.

8. Take one dosage and shape it into a lampshade nest, put the filling in the center.

9. Tighten the mouth to form a teardrop shape.

10. Pinch it into a gourd shape and make the head of the rabbit.

11. Use scissors to cut the tip of the top in half, and then use a bamboo skewer to help make the rabbit's ears concave inward. Garnish both sides with red pepper dots for eyes.

12. Cut the 4 legs and tail of the rabbit with scissors.

13. Bring the steamer to a boil, brush the grate with oil and add the bunnies.

14. Cover and steam on medium heat for 4 minutes.

Tips

1. Put a little pork in the dough to make the finished product more shiny.

2. Add cornstarch into the dough to make the product more crystal clear.

3. Do not use too much heat when steaming to avoid cracking.