Shaqima, also known as "Saqima", "Shaqima", "Shaqima" and "Saqima", is a transliteration of Mongolian (Saqima). Ma Zi, as it is called in Hong Kong, is a sweet cake with Manchu characteristics. The practice is to fry the noodles, mix them well with sugar and cut them into small pieces to eat.
Shaqima has the characteristics of beige, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey. Saqima originated from the sacrifice of the Three Mausoleums outside Guanwai in Qing Dynasty. After Manchu entered the customs, it became popular in Beijing and became one of the four seasons cakes in Beijing. It was an important snack at that time. I used to write Shaqima and Selima in Beijing.
In recent years, through the exploration of the production technology and folk custom of this food, it is found that this food is an extension of Shaqima, and local residents even regard this kind of Feng cake similar to Shaqima as one of the Mid-Autumn Festival tributes.
Making method of family Shaqima
Ingredients: 250g flour, 4g baking powder, 3 eggs, proper amount of cooking oil, 70g water, fine sugar 100g, 240g maltose, cranberries, raisins and black sesame seeds.
Production method:
1. First, mix flour, 250g flour, 4g baking powder and 3 eggs. First, mix and stir evenly. Then knead the dough by hand. Whole egg liquid is not easy to knead because it is hard. Knead the dough first, then cover it with plastic wrap and wake it for 20 minutes.
2. Knead it a little softer, and it will be smooth with a few simple strokes. After sprinkling some dry flour, you can start rolling the dough. The dough is hard and normal. If it is too soft, it will stick together. Roll it out slowly and roll it thin. Finally, roll it into a dough about 3 mm thick.
3. Divide the noodles into several parts with a knife, stack them together and then cut them. It is about 5 cm long and 2 mm wide, and will naturally spread out after cutting. This noodle is hard, so it won't stick together.
4, hot oil from the pot, heating in medium heat, you can put a noodle to test the oil temperature first, the noodle will soon float, indicating that the oil temperature is just right, if the noodle floats slowly, it is that the oil temperature is not enough.
5. Pour in the cut noodles and stir them evenly with chopsticks, and the noodles will be completely dispersed. Fry in medium fire for about 1 min, and the color will be Liang Cheng yellow, which will make Shaqima taste softer. If you want a darker color and a crisp taste, fry for half a minute.
6. After the noodles are fried, we can boil the syrup. At this time, change to a larger pot, 70g water, 100g fine sugar and 240g maltose, and slowly heat it with medium and small fire. Maltose is hard at room temperature and is not easy to pour out. We can heat it with insulating water for a while, and then it will become very soft and easy to pour out.
7. When the fine sugar is completely melted, a large area of foam begins to appear in the pot. At this time, you can try to see if the syrup is ripe with chopsticks. Dip two chopsticks into syrup, and the chopsticks will be slightly drawn when they are separated.
8. When boiling syrup, always stare at the pot. The whole process takes about 3-4 minutes, then turn to low heat and pour in the freshly fried noodles. Add your favorite dried fruit, I added cranberries and raisins, and finally added some black sesame seeds. It is not only fragrant, but also beautiful in color.
9. Stir well with a shovel, then pour it into a baking tray covered with oil paper, cover it with another oil paper and flatten it. It's hot right after it rains. It's best to flatten it with a board and finally wait for it to cool down. Be sure to cool it thoroughly before cutting, and Shaqima will be fine.