First, add half a teaspoon of baking powder and baking soda, and a pinch of salt to the medium-gluten flour and mix well. Then knock two eggs in another clean bowl, add three egg yolks, and mix well. Pour into the flour. There are natural soft phospholipids in egg yolk, so adding more egg yolk to flour can make dough more fluffy and soft, and make the made Shaqima softer. Slowly knead the dough into a soft dough, wrap it with plastic wrap and wake up for half an hour.
While waiting, chop up the happy nuts to be used later. Happy nuts are pistachios sold in the market and peel them off. Stir-fry black sesame seeds with low fire to give out fragrance. Put it with pistachios. Then sprinkle some corn starch on the chopping block to prevent sticking, roll out the awakened dough, roll it into pieces of almost two millimeters, cross-cut it with one knife, stack it together, and then cut it into the shape of noodles, about 5 millimeters wide, and shake it after cutting. Note that the length of noodles is relatively short.
Take a pot of oil and heat it to about 60% heat, 180 degrees. Grab a handful of dough and fry it in the pot. The noodles will swell and float. At this time, stir it evenly with chopsticks and take it out quickly. The whole frying process in the pot is about 15 seconds, and the surface is light yellow. Never fry it too much, and then put it in a strainer to drain the oil. Because the noodles will swell greatly in the pot, they are fried in small quantities and many times. The fried noodles are crisp but not soft after being slightly cold, and can be easily broken, and the inside is in a fluffy state.
Then prepare a mold, and put a thin layer of oil in the mold to prevent sticking. Add maltose to another small pot, which can make the syrup softer and not too sweet. Then add100g of white sugar and 50ml of clear water, and bring to a boil on low heat. Be careful not to stir at first to prevent sugar from crystallizing, and boil until the sugar temperature reaches 1 15 degrees.
Find a big container, pour some of the noodles that have just been fried, pour syrup while it is hot, mix and transport quickly, and then transfer to the mold quickly, press the surface flat and firm with a little force, and put it aside to dry for a while. One flavor is ready, and the other half of the noodles are made into nougat flavor. Melt the butter in the pot with low fire, and then add the prepared marshmallows until the sugar melts slowly. When it melts, pour the milk powder almost immediately. The more milk powder, the harder the sugar will be, so add it according to your own preferences. Then mix in the noodles as before, pour in the pistachios and sesame seeds, mix well, and transfer to a mold for compaction. Another flavor is ready.
When they are completely cooled, they are cut into blocks, one is sweet and soft traditional taste, and the other is nougat taste with rich milk flavor. When they are used to greet guests or children next door, it is estimated that they will be robbed soon. If you like it, you must try it.