Shaqima practice, Shaqima how to do it

Ingredients. 250 grams of plain flour.

3 eggs. 3 grams of yeast powder (optional).

Accessories. 150 grams of maltose and 110 grams of white sugar.

Water 80ml raisins to taste.

Cranberries to taste Walnut kernels (chopped) to taste.

Cooked sesame seeds to taste.

Steps. 1.Pour the yeast and egg mixture into a flour bowl.

2.Stir well with chopsticks.

3.Mix into a dough and relax in plastic wrap for 15 minutes.

4.Divide into two pieces of dough.

5.Roll out the dough into thin slices.

6.Sprinkle the dough sheet with flour, fold it up, and cut it into thin noodles.

7.Shake the cut noodles and sprinkle some flour to prevent sticking.

8.Heat the oil and fry the noodles in batches.

9.After the noodles are added to the oil, they will quickly expand and float, and fry until the noodles change color slightly and can be easily broken.

10.Pour the water into the pot, add the white sugar, and then add the maltose.

11.Stir while cooking on low heat, about 15 to 20 minutes, until the syrup is thickened, and the silk can be pulled out by picking it up with chopsticks.

12.Turn off the heat and quickly pour the noodles and dried fruit into the syrup and stir well.

13.Once well mixed, pour the noodles into a pre-oiled container and press them firmly to compaction. Let it cool and cut into cubes.

You don't need to add yeast to make shaqima.

Shaqima is made as follows:

1. Ingredients: flour, eggs, water.

2. Knead the above materials into a dough for later use;

3. Use a rolling pin to roll out a square sheet with a thickness of 3mm;

4. Cut it into strips about 5 cm wide with a knife, and then cut into thin strips of about 4 mm;

5. Put oil in the pot, add the shaqima after the oil is hot, fry until golden brown on both sides;

6. Add sugar and water to the pot and boil, until the sugar water bubbles and the color becomes darker, quickly put in the fried shaqima sticks, mix evenly, and remove from the pot;

7. Pour Shaqima into the molded mold, press it quickly and let it cool at room temperature;

8. Cut into shaqima cubes.

Shaqima's method is very simple, dip the flour and burn the flour to adjust the color, then add some baking powder to give him a full fermentation, add an egg and egg, add everything else, and then stuff him for two hours, make her laugh, fully discover, and then make a shape, and then fry or take the unified examination, do you do this? Ma Zhenzhen was curious.

Homemade shaqima, soft and sweet, without any additives shaqima on the tip of the tongue.

The home version of Shaqima is super tasty.

Shaqima's Practice:

The 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.

Eggs add a tablespoon of oil, one gram of baking soda beat evenly and form a dough, let rise for 15-20 minutes.

Roll out the dough into thin slices and cut into noodles.

Heat the oil pan and fry the cut noodles in the oil pan, cooked, it is best not to color, and put them out for later use.

Put butter in a nonstick pan and let the oil melt before adding the marshmallow and stir-frying. Pour milk powder into the completely melted marshmallow liquid and mix well, then pour the fried noodles and mix well, each noodle is dipped in sugar.

Finally, put it in a container covered with plastic wrap and let it cool before pouring out and cutting into pieces.

Origin of Shaqima:

Shaqima, also writing"Saqima"、"Shaqi Horse"、"Shaqima"、"Sazima"etc., is a transliteration of the Manchu word sacima). Hong Kong called it"Horse boy"It is a kind of Manchu specialty sweet pastry. The noodles are fried and then mixed with sugar and eaten in small pieces.

Saqima has the characteristics of beige color, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey.

Saqima originated from the sacrifice of the three tombs outside the Qing Dynasty. After the Manchus entered the customs, it became popular in Beijing and became one of the Beijing-style four-season cakes, which was an important snack at that time. In the past, he also wrote in Beijing"Shaqi Horse"、"Selima"Wait.

In recent years, through the adoption of food"Rich cakes"The production process and folklore explored the source, and found that this food is an extension of Shaqima, and local residents even use this Shaqima-like rich cake as one of the tributes for the Mid-Autumn Festival.