How to make sachima:

The required ingredients are 250g of plain flour, 3 eggs, 2g of yeast, 150g of maltose syrup, 100g of sugar, 80g of water and black sesame seeds.

Whisk the eggs with a spoonful of oil and a gram of baking soda to form a dough, and let it rise for 15 to 20 minutes.

Roll the dough into a thin sheet and cut into noodles.

Heat a frying pan and deep-fry the cut noodles.

Non-stick frying pan put butter until the oil melts and then put the marshmallow stir fry. Pour the milk powder into the melted marshmallow mixture and mix well, then pour in the fried noodles and toss well to coat each noodle with sugar.

Place the noodles in a plastic wrap-lined container and let cool.

Shakima origin:

Shakima, also written as "Sakima", "Shakima", "Shakima", "Sazima", etc., is a Manchu word for "sacima". (sacima). In Hong Kong, it is called "Ma Zai", a sweet pastry with Manchu characteristics. It is made by deep-frying noodles and mixing them with sugar before serving them in small pieces.

Sakima has a beige color, fluffy and soft texture, sweet and savory, and a strong flavor of cinnamon and honey.

Sakima originated from the offerings of the three tombs in Guanwai during the Qing Dynasty. It became popular in Beijing after the Manchus entered the country and became one of the seasonal pastries in Beijing, which was an important snack at that time. In the past, it was also written in Beijing as "Saqi Ma" and "Saili Ma".

In recent years, through the production process and folklore of the food "Feng Gao", it was found that this food is an extension of Shakima, and the local residents even take this Feng Gao, which is similar to Shakima, as one of the tributes for the Mid-Autumn Festival.