Shakima[1-3], also written as "sakima", "shakima", "shakima", "sazima", etc., is a specialty sweet pastry known as "mazai" in Hong Kong. It is also known as "sakima", "sakima", "sakima", "sakima", "sakima", etc., and is known as "ma-zai" in Hong Kong, and is a specialty sweet pastry.
After frying the noodles and mixing them with sugar to form small pieces, Saqima has a beige color, fluffy and soft texture, sweet and savory, and a strong cinnamon and honey aroma.
Saqima is an important snack; in the past in Beijing also wrote "Shaqima", "Sailima" and so on.
In recent years, through the production process and folklore of the food "Feng Gao", it was found that this food is an extension of the sakima, and the local people even use this sakima-like Feng Gao as one of the tributes at the Mid-Autumn Festival.
History
"Yanjing Years and Years" wrote: "Sachima is made of rock sugar and cream combined with white flour, shaped like glutinous rice, baked in an oven of ungrey wood, so it becomes a square, sweet and edible."
Saqima was an important snack at that time.
According to the "Guangxu Shun Tianfu Zhi" records "Sailima for the Lama snacks, today's market for the, with noodles mixed with fruit, and sugar and lard steamed, taste very beautiful".
When the Beixinqiao Taihua Zhai meat and potatoes store Saqima cream flavor is the heaviest, it is the northern neighbor of the Royal Temple where the Lama monks are Taihua Zhai's first customers, as a pre-Buddhist offerings, the dosage is very large.
Development
Saqima with its soft and sweet, melt-in-your-mouth advantages, to win people's favor.
But it contains high calorie content (fat content of about 54% or a piece of about 200 calories).
Even though sachima is delicious, it should be eaten sparingly for health reasons.
According to evidence that the local people of Yishui County, Shandong Province, since the Yongzheng years on the production of this kind of rich cake, the main style and sachima, but more sugar and green and red silk, eaten when it is still cut into pieces of style, the local people will be this kind of food with the mooncake as the Mid-Autumn Festival ritual food.
In Hong Kong, it is customary to refer to sakima as "ma chai".
Since horse racing is commonly known as "betting on horses", there is a superstition among the people of Hong Kong that if you eat saqima, you will win in horse racing.
Origin of the name saqima
In the Qing Dynasty, the word (saqima) in the Wushi Qingwenjian (Volume 27 - Food - Biscuits and Cakes), Sanhecheyin Qingwenjian, and the Imperial Update Qingwenjian (Volume 27 - Food - Biscuits and Cakes) has its equivalent in the Chinese language, which is "Sugar Wrapped"[1-3].
The translation of (saqima) in the "Imperial Enlarged and Revised Qing Wenjian" (Volume 27 - Food Department I - Biscuits and Cakes Category III) is: white flour fried in sesame oil, mixed with thin sugar, and made with washed sesame seeds.
As for the "dog *** sugar dipped", "five body Qing Wenjian - Supplement - meat and potatoes class", "imperial update Qing Wenjian Supplement Volume III - meat and potatoes class" in the words "berries *** sugar wrapped" [4] [5], direct translation that is "berries ***, flour sugar wrapped", "the imperial system to update the Qing Wenjian Supplement" in the interpretation of "berries ***, flour fried in sesame oil, mixed with sugar, and then put washed sesame made".
"five body qingwen jian supplement", "imperial update qingwen jian supplement" in the word after the word "glucose winding", "white sugar winding" [4] [5], so the berries *** sugar winding should be a kind of sugar winding.
Naming legend
Legend a
Qing Dynasty in Guangzhou
served as a general, surnamed Sa, love to hunt on horseback, and every time after hunting will eat a little bit of heart, but also can not be repeated! Once General Sa went out to hunt before, specifically instructed the cook to "come to some new things", if not to his satisfaction, ready to go home to eat the cook.
The cook in charge of the snacks heard, a lapse of concentration, the dip in the egg snacks fried.
At that moment, the general asked for more snacks, and the cook cursed, "Kill the one who rides the horse!" Only then panicked to bring out the snacks.
[1] Imperial five body qingwen jian [ancient books]. : Volume XXVII.
Unexpectedly, General Sa ate it and was quite satisfied, and he asked what the name of the dim sum was.
The cook then replied, "Kill the riding horse." As a result, General Sa heard "Sa riding horse", hence the name.
Legend 2
An old man who had been making dim sum for decades wanted to create a new kind of dim sum, and was inspired by another dessert, eggshells, which he didn't name at first, and which he couldn't wait to sell in the market.
But when it rains, the old man goes to a mansion to escape the rain.
But the owner of the house came back on his horse and kicked the basket with the dim sum on the ground into the center of the road, killing it.
Later, the old man made the same dim sum again and sold it, and it was a big hit. When someone asked the name of the dim sum, he answered "Killing Riding Horses", and eventually the name was refined to "Saqi Ma".
Legend three
The story is based on the Nurhachu expedition, saw a general named "Sachima" with his wife to do the snacks, the snacks taste good, and can not deteriorate for a long time, suitable for taking to the army to play Joe.
When Nurhachu tasted on the great appreciation, and the name of this food is named "Sachima".
Nutritional values
Sachima calories
A 50-gram sachima contains about 230 calories, and every hundred grams of sachima contains 470 calories.
Since sachima is fried and battered with sugar to make it bind, its calories speak for themselves.
Sachima should not be eaten often, easy to cause mouth ulcers, pharyngitis and fat.
If you especially like it, you can eat it with some dark vegetables.
Practice Editor
Ancient method
The production method of the old time sachima is recorded in the "Yanjing Times": "Sachima to icing sugar, cream and white flour for the shape of glutinous rice, with no ash wood oven baked into, so into the square, sweet and edible", pointed out that in ancient times, sachima by icing sugar, cream, white flour, etc.; among the "biscuits" is the Beijing dialect, meaning cakes or steamed buns and other food.
Mr. Wang Shixiang said, "According to Yuan Bai Zunjian (Professor Qigong), there is this name in the Qing Wenjian, which is interpreted as 'dog *** sugar dipped'.
Saqima with eggs, grease and flour, fine cut and deep-fried, and then stirred with caramel, honey permeate, so it is called 'sugar dip'.
Today, the production method of sakima has been improved: about the egg added to the flour to make noodles and then down, and then sugar, honey, cream, etc. to make a syrup with the fried noodles mixed, to dry.
Eggs as the main ingredient, the square-shaped dessert.
It is also sometimes written as "sakima", "sakima" or "sazima" ("ma" is also used as "ma"). The word "ma" is also used as "ma") and so on.
Originally, there is a wild berry, in the shape of a dog *** name, initially it is used as the fruit of the Sachima.
During the Qing Dynasty, it was gradually replaced by raisins, sesame seeds, hawthorn cake, plums, melon seeds, dates, etc., and the dog *** is also little known." (For details, see the article "Biscuit Shop and Sachima")[6]
Sachima Beauty (16 pictures)
Ingredients:
Fine flour, dry noodles, egg flower, honey, raw oil, sugar, gold cake, caramel, raisins, green plums, melon kernels, sesame seeds kernels, cinnamon
Preparation:
* Eggs with water and beat it well, add the flour. Knead into a dough.
After the dough has rested for half an hour, cut it into thin slices with a knife, then into small strips and sift off the floating surface
* Boil peanut oil to 120 ℃, put in the noodles and fry until yellowish-white, then remove and drain the oil
* Put sugar and water into a pot and boil, add caramelized sugar, honey and cinnamon and simmer it to 117 ℃, and then you can use your finger to pull out the monofilament
* Fry the noodles with a layer of syrup and mix with a layer of sesame seed kernel. The thin strips of fried noodles mixed with a layer of syrup; the frame is covered with a layer of sesame seeds, the noodles poured into the wooden frame and spread, sprinkled with some fruit, and then cut with a knife to shape, cooled that is
* Peanut oil in a pot with a light fire until 80% hot, the rolls into the frying pan for about 1 minute, to be golden-red when the fish is ready.
Homemade
Ingredients: 200g of high gluten flour / 1 tsp of baking powder / 3 eggs / about 20cc of water
Sugar water: 150g of granulated sugar / 150g of maltose / 15g of honey / about 40cc of water
Others: raisins, etc.
The recipe is based on a simple recipe.
Directions:
1. Mix flour, baking powder, egg and water, then knead the dough on the board and let it rise for 10 minutes.
Sprinkle with flour to prevent sticking, roll out with a rolling pin and fold towards the center (into 4 folds).
With a knife, cut the noodles into thin strips, add flour to spread the noodles, and then fry them in a frying pan (medium heat).
It is recommended to fry them for a while to make them more crispy, then drain the oil and set aside.
2. Put the ingredients of the sugar water into a pot and simmer on medium heat until you can pull out the silk.
3. Stir the fried noodles into the simmering sugar water and add the raisins at the same time.
After mixing well, put them into a greased plate and press them firmly with your hands to flatten them.
When completely cooled, cut into pieces and serve on a plate.
Characteristics:
The taste is sweet and fluffy, golden color, sweet but not greasy, melting in the mouth, flavorful.
[7]
The effect of egg on sachima
The sachima color gradually becomes lighter as the reduction of egg liquid increases, mainly due to the reduction of egg yolk.
In addition to the amount of egg protein in the deep-frying process due to the reduction of egg protein, so that the degree of the Melad reaction gradually weakened; egg flavor overall show a trend of weakening, sakima deep-frying process, the main source of its flavor is the Melad reaction and the formation of a comprehensive flavor by deep-frying, flavor changes in the latter to form the degree of richness of the aroma, coupled with a reduction in the amount of egg will affect the effect of the emulsification of the good and bad, easy to form a Hard texture, softness and mouth solubility also showed a downward trend.
At the same time, the increase in moisture on the shelf life of sakima also has a great impact, on the one hand, the presence of moisture to promote the generation of sakima oil haha flavor, on the other hand, the moisture content of the microbial reproduction of the same level has a significant impact, so the reduction of different amounts of egg liquid will, to a certain extent, affect the shelf life of sakima.
Authentic sakima is heavier, mainly because of more sugar, but for health reasons, it is better to choose a lighter one in the same size volume.
Sachima Nutrition
1. Rich in carbohydrates, an important substance that constitutes the body, stores and provides heat, regulates fat metabolism, and saves protein.
2. Rich in carbohydrates, maintain body temperature and protect the internal organs, provide essential fatty acids, promote the absorption of these fat-soluble vitamins, increase satiety.
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