Shaqima, one of the traditional pasta cakes, has always been very popular. It is common in the streets and alleys all over the country, whether in the north or in the south, and it is also a snack to accompany children born in the 1980s and 1990s throughout their childhood.
I used to buy Shaqima outside, but I was always curious. How did this lump of Shaqima come out? It wasn't until last year that I tried to cook it myself at home for the first time that I knew that Shaqima, which I had eaten for more than 20 years, was as simple as that. It was made in two simple steps, crispy and non-sticky, and really delicious. Interested friends, come and see how it is made. You don't have to go out to buy it if you want to eat in the future ~
Required ingredients and dosage: flour 200g, baking soda 1g, 2 eggs, sugar 150g, maltose 50g.
Practice and steps:
1. Pour 200g ordinary flour (medium gluten flour) and 1g baking soda into the basin. After mixing well, beat in 2 eggs, stir the flour into cotton wool, and then knead the flour into dough. Knead the dough until it is smooth, put it in a bowl, and cover it for proofing 1 hour;
2. After the time is up, take out the dough and put it on the chopping board, and roll it thin to a thickness of about 0.5 cm with a rolling pin. After rolling the dough thin, cut it into noodles with a knife. Be careful that the surface is not too long, just 5- 10 cm long.
3. Add oil to the pot. When the oil is burned to 60% heat, put the cut noodles into the pot and fry them, turning them slightly when frying. When the noodles come out of the oil and just turn yellow, control the oil and take them out for later use;
4. Add 100g water, 150g sugar and 50g maltose into the pot, and then start to boil the syrup. Turn on a small fire and heat it slowly. It began to bubble when it was cooked in the pot. Dip chopsticks in a little syrup and put it in cold water. Syrup can be pumped, it won't disappear immediately, and our syrup will boil in place.
5. Pour the cooked syrup into the fried noodles three times, stirring thoroughly each time, prepare a flat-bottomed container or tray, put the stirred noodles into the container, smooth the surface, compact, let it cool, and cut into pieces, and our Shaqima will be ready ~
Shaqima is a popular snack from north to South Africa. Sweet taste, soft and digestible, suitable for all ages. What I'm sharing with you today is Shaqima's home cooking method, which can be done in a few simple steps. It's simple, fast and very authentic, and everyone can cook it at home. Friends who like it can collect it and give it to their families when they have time _
Hint: 1, Shaqima classic original made today. You can also add dried fruits such as raisins and sesame seeds according to your own preferences, which is more sweet and sour.
2. When the noodles are fried, they will expand rapidly because of the addition of baking soda and eggs, so the noodles should be added in small amounts for many times. Don't wait until the noodles are completely yellow, so the noodles will be too crisp and not delicious;