If you want to eat Shaqima, just make it yourself, using simple ingredients, you can easily make it at home. The brown sugar shaqima I shared today contains sweet and sour dried cherry tomatoes, which neutralizes the cloying sweetness, and brown sugar tastes more delicious than white sugar. Friends who like it, remember to collect it, and you can also follow me to get more food tips.
—Ingredients—
Flour? 200 grams, 150 grams of eggs (about three small eggs), 8 grams of water, 5 grams of baking powder
—Fruit ingredients—
15 grams of raisins, 15 grams of dried cherry tomatoes, 30 grams of white sesame seeds
—Syrup—
100 grams of maltose, 100 grams of brown sugar, 100 grams of white sugar, 40 grams of water, 35 grams of water< /p>
—Accessories—
An appropriate amount of cornstarch and an appropriate amount of peanut oil
—Tools—
A square plate. In order to facilitate demoulding, put a layer of plastic wrap.
Specific method:
Step 1: Mix and sift the flour and baking powder into a basin, then add eggs and water and start kneading the dough, first stir slowly with chopsticks.
Kneading the dough
The dough after mixing is very soft and sticky. This is normal. Knead it a few more times. If it becomes sticky, sprinkle some cornstarch on your hands. Do not add any more. Flour, otherwise the dough will be hard and the Shaqima will not taste soft. Cover with plastic wrap and let rise for 30 minutes.
Let the dough rest for half an hour to rise
Step 2: Sprinkle more cornstarch on the chopping board to prevent sticking, and roll the dough into a thin sheet , about 2-3 mm thick, and sprinkle some starch on the surface.
Roll out the dough into 3mm thick pieces
Cut the large dough into several small pieces, and then cut the small pieces into thin strips as shown below. Don’t do this here. To save time, cut the noodles thickly. The noodles will expand and become thicker during the frying process. Be careful to sprinkle some more cornstarch when cutting to prevent the cut noodles from sticking together.
Cut into long and thin strips
Step 3: Heat the pot over high heat and pour in as much oil as possible. It is best to have a thermometer at home. Test that the oil temperature is about 150 degrees. That’s it. If you don’t have a thermometer, try using a piece of noodles. If you put it in and it floats and expands quickly, it means the oil temperature is just right.
Test the oil temperature
Step 4: Put the cut noodles into the oil pan several times and fry until they change color slightly. Be careful to turn them frequently, so that they can The noodles are fried more evenly in color.
Step 5: Fry all the noodles and set aside.
Fried noodles
Step 6: Put all the brown sugar, maltose, white sugar and water into the pot, heat over low heat to slowly melt the sugar.
Making syrup
Step 7: Keep stirring until the temperature of the syrup reaches 115 degrees. If you don’t have a thermometer, use chopsticks to dip into the sugar juice and pull out thin filaments. This means the syrup is ready.
Pull out the filaments to indicate that the syrup is ready
Step 8: Turn off the heat at this time, pour in the fried noodles and mixed fruit ingredients, stir quickly and evenly, let Each strip is covered in syrup.
Step 9: Pour it into the mold while it is hot, apply oil on your hands, or wear disposable gloves, and flatten it directly with your palms. You can also cover it with a layer of plastic wrap and roll it out with a rolling pin. flat.
Step 10: When the Shaqima is completely cooled and stuck together, unmold and cut into small pieces. The delicious Shaqima will be out of the oven. Enjoy.