How to make sachima

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1

Mix low gluten flour, high gluten flour, baking powder and sift it onto a kneading mat, then hollow out the center and pour in the whole egg mixture.

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2

Knead into a moist dough, according to the degree of wetness of the flour and add 10 grams of water, knead into a very sticky and soft state, it is said that this way to make the sachima fluffy.

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3

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

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4

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

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5

Slice the large sheet of dough into sections, then cut it into thin billet strips, and sprinkle the strips of dough with cornstarch to prevent sticking.

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6

Start a frying pan and at the same time sift the thin billet strips through a sieve to get rid of the excess starch.

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7

Put a strip of billet into the frying pan to test the temperature of the oil, if the billet quickly floats up to indicate that the temperature of the oil can be, start to put the billet, billet frying.

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8

Fry until golden brown, then lift it up and set aside to cool.

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9

Put 35g of water, granulated sugar and maltose in an automatic cooking pot.

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10

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

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11

Slowly simmer the syrup until the fine granulated sugar is completely dissolved and thick bubbles appear.

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12

Simmer the syrup to about 115 degrees. If you don't have a thermometer, use chopsticks to pick up the syrup, just enough to pull out fine strands when it cools slightly.

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13

Turn off the heat, pour in the fried billets, and toss them quickly while they are still hot, so that each billet is coated with the syrup.

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14

Pour the mixed billets into the non-stick molds and press them firmly while they are still hot.

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15

After cooling, use a spatula to pick up from the edges and pour the sachima out of the mold.

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16

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

Tips

1, the first to prepare non-stick molds. If you really don't have one, put a layer of heat-resistant plastic wrap in the mold.

2, the second syrup do not boil over, pick up with chopsticks, can pull silk can, once boiled over into caramel, taste and color are not good.

3, if you have a rich powder, you can directly use 200 grams of rich powder instead of high gluten flour and low gluten flour.

From Gourmet World