Hello, the most important part of the process of making sakima is to simmer the sugar, if you over simmer the syrup will be hard and difficult to handle. Remember to keep it on a low heat the whole time.
Recipe below
How to Make Sachima
Author: Thin Grey
Main Ingredients
Flour 250g
Supplementary Ingredients
Eggs 3, yeast 3g, raisins, cranberries, walnuts, sesame seeds
Seasoning
Maltose 150g, 110g sugar, 80ml water, salad oil
Sachima Step 1
Preparation
Step 2
Yeast and egg mixture into the flour bowl
Step 3
Mix with chopsticks and stir well
Step 4
Preparation
Preparation
Make a dough, cover with plastic wrap and let relax for 15 minutes
Step 4
Make a dough, and let it relax. 15 minutes
Step 5
Divide the dough into two pieces
Step 6
Roll the dough into a thin sheet
Step 7
Sprinkle flour on the sheet, fold it up, and cut it into thin strips
Step 8
Shake the cut strips and sprinkle them with some flour to prevent them from sticking together
Step 9
Heat the oil and fry the noodles in batches
Step 10
The noodles will expand quickly and float in the oil. Fry the noodles until they are slightly browned and can be easily broken, then remove them from the oil and control the oil
Step 11
The water is poured into a pot and the sugar is added, followed by the maltose
Step 12
Low heat. Cook and stir for about 15-20 minutes until the syrup becomes sticky and can be pulled out with chopsticks
Step 13
Turn off the heat, quickly pour the noodles and dried fruits into the syrup and mix well
Step 14
After mixing well, pour the noodles into a pre-greased container and flatten them firmly.
Step 15
Allow to cool and cut into pieces
Cooking Tips
Add yeast to make the noodles more fluffy, or don't
Frying the noodles and boiling the syrup can be done at the same time, so that the syrup is almost ready by the time the noodles are ready to be fried
If you don't have malt sugar, you can use sugar + honey
Added nuts The fruit can be added according to personal taste
Finally, the container for the sachima should be coated with oil beforehand (anti-staining, easy to take out)
Transferred from Gourmet Jie