Sachima looks complicated. In fact, it's not that hard to make. It's easy to make at home if you know a little about Chinese pastries and proper recipes. Sprinkle flour and baking powder in a kneading board, beat an egg in the center, knead the flour little by little with a rice spatula (kneading the dough will make it sticky, so use a rice spatula), sprinkle white flour on the surface and let it rise for 20 minutes.

Sachima, I used to make it. Then, I've been trying to get a softer flavor out of it. I've tweaked this formula over and over and tried it many times. This recipe is my favorite flavor. Those who are interested can give it a try. Heat the oil in a wok over medium heat, throw a green body into the wok, if it floats right away, the oil is at a good temperature, then pour all the green bodies on the sieve into the wok and fry them; when the green bodies get big and float, turn them over a couple of times to remove the drain.

Sachima is one of the traditional Chinese specialty sweet cakes. This time, a lot of dried fruits and nuts are added. It can be said to be a deluxe version of sachima! Chinese New Year is coming soon. You must learn to eat Chinese pastries like this! Brown sugar is a type of unrefined cane sugar. Brown sugar is dark in color. It is said to retain the natural nutrients of sugar cane. The polyphenols and iron contained in brown sugar are more favorable for the body to absorb. It is called black sugar because of its dark color.

Sachima is a sweet cake with traditional Chinese characteristics. After frying the noodles, mix them with sugar into small pieces. Sachima is beige in color, soft and sweet, with a strong cinnamon honey fragrance. 220g plain flour, 2 large eggs (whole egg), a little milk (about 15g, depending on the moisture content of the dough), 1g baking soda (not added) 100g icing sugar, 80g honey (maltose), 80g cooked black sesame seeds, chopped peanuts (raisins, cranberries) to taste, and salad oil to taste. In a saucepan, add water, granulated sugar and maltose, and bring to a slow boil over low heat. Once the sugar has melted, stir slowly with a spatula or chopsticks. When dense bubbles appear in the sugar, dip the chopsticks into the syrup. If there is a slight pulling, the syrup has been cooked.