Shaqima and Qimasu are actually very traditional foods, but many people can’t tell them apart. As a sweet tooth, let’s take a look at the taste of Shaqima!

Is Shaqima a Qima cake?

Qima cake, also known as Qima cake, is a kind of flour food. The style is similar to the popular Shaqima, but the texture is "harder" and "crispier" than Shaqima. Because more sugar is usually added, it is also "stickier" than Shaqima.

The difference between Shaqima and Qima Crisps

If you think the texture of Shaqima is too soft and you like chewy texture, you might as well try this Qima Crispy. You read that right, It’s called Qimasu! Well, this is actually the first time Xiaoxian has heard of it~ In terms of taste, it is "harder", "crispier" and "stickier" than Shaqima, but I quite like it. If you get tired of Shaqima, try this It’s also pretty good!

How to make Shaqima

Ingredients:

Eggs: 3

High-gluten flour: 130g

Low-gluten flour: 70g

Baking powder: 5g

Corn starch: appropriate amount

Corn oil: appropriate amount

Peanuts: 80g< /p>

Black sesame seeds: 10g

Maltose: 100g

White sugar: 160g

Water: 10g

- Steps setp -

1. Put the eggs, high-gluten flour, low-gluten flour, and baking powder into the bread machine, and knead the dough for 10 minutes

2. Add water according to the situation , the dough is relatively dry, just add 10 grams of water

3. Knead it into a sticky state

4. Sprinkle cornstarch on the surface, knead it into a ball, and cover it with plastic wrap , let rest for 15 minutes

5. Divide into two parts and roll into 0.2cm slices

6. Cut into strips, thinner

7. Sprinkle with corn Starch to prevent sticking

8. Sieve excess starch

9. Put corn oil in the pot and heat until 6 minutes cooked, put the embryo strips into the oil pot in batches and fry them into gold Yellow (if you feel that the oil temperature is difficult to control, you can first throw a strip into the oil pan and try it. If the strip floats and expands quickly, it means the oil temperature is OK)

10. Frying Remove until golden brown and set aside

11. Start boiling the syrup. Put the fine sugar, water and maltose into a pot and heat over low heat until the fine sugar dissolves and thick foam appears in the syrup

< p> 12. Continue to simmer over low heat until the syrup reaches 115 degrees. If you don’t have a syrup thermometer, dip a chopstick into a little syrup. After cooling slightly, if the syrup can pull out thin lines, it means it is ready

< p> 13. Pour the syrup into the fried embryonic strips, add peanuts and sesame seeds (put the peanuts in the oven for 5 minutes in advance, and peel them) and mix quickly while it is hot, and try to dip each embryonic strip into the syrup

14. Pour into the non-stick baking pan and compact it. I pressed it directly with a mixing knife, while it is still hot

15. Pour out the baking pan after cooling

16. Cut into pieces and eat