How does Shaqima make it soft and how does Shaqima make it soft and sweet?

Homemade shaqima, flour and mix with it, make a **, sweet and soft, non-sticky teeth!

Usually especially like to eat sweets, children prefer to eat, often buy some shaqima at home and the like, eat sweet, soft and glutinous, shaqima some with red dates, some with raisins, eating is very delicious, in fact, shaqima himself can also be made at home, like to eat shaqima friends, this time to give you a benefit, that is, to teach everyone how to make homemade shaqima.

Shaqima eats a special soft glutinous, melts in the mouth and is not sticky at all, many friends do not know that they can make Shaqima at home, the Shaqima bought is particularly delicious, but eating some sugar is particularly much, the taste is particularly sweet, you don't need to put so much sugar if you make it at home, it is very fragrant. It's very simple to make shaqima at home, you only need to mix it with some flour to make a **, sweet and soft, and it doesn't stick to your teeth when you eat it.

Let's take a look at how to make it, first prepare the ingredients you need, cake flour, eggs, oil, sesame seeds, orange peel, sugar, honey, yeast. 【Method and steps】Prepare a basin, pour flour, eggs, yeast powder, into the basin and stir evenly, knead into dough noodles, then let the dough rise for 30 minutes, take out the kneaded dough and roll it into thin pancakes, cut it into thin strips with a knife, prepare the oil pan after cutting, pour in some oil and burn it until 5 is hot, and then fry the cut strips into the oil pan.

After frying the noodles, take out and drain the oil, put it in the basin for later use, put the excess oil in the pot into a bowl, put sugar and a little water in the dry pot, boil slowly over medium heat, boil into syrup, when it is very viscous, pour some honey and stir evenly, pour the fried noodles into the pot and stir it, put it in a container and press it into shape, when it is almost cool, cut it into small pieces with a knife and eat it, it is very delicious and nutritious, have you learned, it's that simple.

It only takes a few simple steps to make a good shaqima, and he looks weak when eating, and he is not ostentatious at all, the shaqima he makes at home is very safe and hygienic, delicious, you can cut some dates or raisins in the syrup, and it is more delicious to eat.

Shaqima is a commonly eaten snack, food. It's sold in supermarkets. If you want to eat it, you can try making it yourself. It is soft and sweet, and it is very delicious, and children especially like to eat it.

Today I will share with you how to make it.

First of all, prepare the raw materials: 200 grams of marshmallows, 2 grams of salt, 20 grams of butter, 100 grams of sakima sticks, and about 40 grams of raisins or other nuts.

Now it's time to make delicious shaqima, and the process is explained in detail one by one.

The steps of making Shaqima

Prepare a clean pan, place it on the fire and turn on low heat.

The steps of making Shaqima

Put the butter in a pan and wait until it is melted and add the salt.

Candy floss. The steps of making Shaqima

On low heat, keep stirring the marshmallows, and turn off the heat when everything is melted.

The steps of making Shaqima

Put in the shaqima strips with a soft rubber spatula and stir constantly, the production steps of shaqima

At the same time, add the nuts and mix well.

The steps of making Shaqima

Then put the mixture into a mold or flat plate and mix it with both hands until all the shaqima sticks and nuts are mixed with the marshmallows.

The steps of making Shaqima

When it is not too cold and not completely solidified, you can use a knife to cut rectangular blocks or small squares. It is also possible to let it cool and wrap it.

And so our Shaqima is done.

Try it if you like it! Don't forget to pay attention!

The home version of Shaqima is super tasty.

Shaqima is a common snack and food. They are in the supermarket**. If you want to eat it, you can try it yourself.

Soft and sweet and delicious, especially suitable for children. Prepare raw marshmallows, grams, salt, butter, sacchia, macatil, raisins or other nuts to York. Here's how long it takes to make delicious shaqima.

Steps to make Shaqima Prepare a clean pot and place it on the fire over low heat.

How to make shaqima: Put the butter in a pan and melt it, then add the salt marshmallows. Shaqima is made slowly, and the marshmallows are all melted and turned over and turned off. The steps involved putting in the sakima sticks, stirring with a soft rubber spatula while adding the nuts, mixing and stirring well, then placing it on a mold or flat plate and stirring with both hands until both the sakima sticks and nuts are mixed with the marshmallows.

Shaqima's manufacturing steps are not too cold. When it is not fully solidified, it can be cut into rectangular blocks or small squares with a knife. Let it cool and pack.

Ingredients for homemade shaqima: flour gram egg white sugar gram maltose gram production stepI prepared gram of flour, put three eggs on top, and use eggs to make dough. If the eggs are small, I can add a little water. Finally, knead the dough that is neither soft nor hard, and cover for a few minutes.

Sprinkle some flour on the board, roll out the pancakes into a millimeter thick and cut them into centimeter-wide strips, stack them on top of each other and cut them into small noodles. This small noodle should not be cut too thick, as it will become too thick after stir-frying.

First, cooking is not easy. Second, the shaqima made is not good-looking. Sprinkle some dry flour on top of the noodles and shake the small noodles to prevent them from sticking.

Pour some oil into the pan and heat up. Chopsticks can be inserted into it, releasing dense bubbles. Put the noodles in and fry them.

Add ml of water to the pot. Sugar: Maltose and simmer until the sugar melts.

Many people ask if they can do it without maltose, and the answer is that maltose mainly plays a sticking role, and the maltose and soft white sugar are boiled until thick, and they will be drawn when they are clamped with chopsticks. After the sugar is cooked, pour in the fried noodles, stir quickly to make the noodles stick to the syrup, sprinkle some black sesame seeds and cranberries, stir-fry evenly and quickly pour into the mold to shape, put a piece of oil paper on top and flatten it, so that when cutting, it is not easy to spread out and arrange in a rectangle, so that you can wait for cooling.

The reason why the self-made shaqima is not crispy is because too many eggs may have been added during the production process, and the baking temperature is not high enough, so it is not crispy.

It's because you don't put the right proportion of flour, and you don't control the time and heat well, so that the shaqima will not be brittle.

Because I didn't master the heat well, or didn't bake it in the oven, the reason why the shaqima sold outside is so crispy is because it has been baked in the oven.

Add 1 egg and 1 gram of yeast to 150 grams of flour, stir into a flocculent, knead into a smooth dough, cover with plastic wrap and let rise for 30 minutes, take out and roll it into large slices, cut it into noodles, overlap and cut into small noodles, sprinkle with cornstarch, heat the pot and pour oil, the oil temperature is 7 into hot noodles, fry for about 7 seconds, pick it up, brush the cooked oil on the plate, sprinkle with black sesame seeds and peanuts, add an appropriate amount of water, 100 grams of maltose, 50 grams of sugar to the pot, boil over low heat until caramel color, pour in the noodles and stir-fry and wrap the color.

If you want Shaqima to be soft and sweet, you must master the ratio of ingredients, and you must remember to add aluminum-free baking powder, which is the key to ensuring that Shaqima is soft, and it is best to choose a mixture of maltose and sugar.

First, mix the gluten flour, yeast powder, and eggs well and form a dough. Then cover with plastic wrap and let it rest for a while, then roll out the rowed dough into thin slices and finally pull it into noodles. Heat the oil, put the noodles in the pan and fry them for a while to turn brown.

Then wash the pot and add sugar, honey, water. After the bubbles are generated, put in the fried noodles, then add sesame seeds, raisins, and goji berries, find a mold and press it to cool thoroughly and then remove the mold.

First of all, you should prepare fresh ingredients, then add an appropriate amount of cooking oil and sesame oil to the flour, then pour in a little sugar and water, stir well, put it in a mold, and then put it in the oven for about 15 minutes, it should be said that this is at 130.

The shaqima sold outside is too sweet but I want to eat it, so I made it myself, and the taste is still very good.

Excipients: appropriate amount of oil, 3g of yeast powder, 50g of maltose, 60g of sugar, homemade shaqima.

1Place the flour in a bowl.

2Knock the eggs into a bowl, add the yeast powder, and beat well with chopsticks.

3. Pour the egg mixture into the flour.

4Knead into a smooth dough.

5Let the dough rise for 1 hour.

6 Sprinkle some flour on the cutting board and dough to prevent sticking.

7Roll out the dough into large slices.

Fold 8 in half and cut into strips.

9. Cut them all.

10Test the oil temperature, put the noodles in the pot and immediately float up to start frying11Put the noodles in the pot and fry them until they turn white, and then fry them for 3-5 seconds to take out 12 and put them in a bowl for later use.

13Grease the container and sprinkle with black sesame seeds.

14Put the rock sugar and maltose into a pot, add water and bring to a boil.

15Boil into syrup, dip a little syrup in cold water with chopsticks, and it can solidify immediately16Quickly stir-fry evenly, so that each noodle is evenly coated with syrup17Pour the noodles into a container sprinkled with black sesame seeds, compact, let it cool and take out the pieces and cut them into pieces.

The method and formula of soft shaqima, shaqima is not able to make shaqima in every family in our family, and it can only be made by professional masters.

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.

Waiting for the methods and recipes of Shaqima, everyone has different methods and steps.

This is actually similar to the cake method.

The recipe and recipe of soft shaqima, I think it is very easy to make it like this shaqima. You can go online and learn how to do it.

[Homemade Shaqima].

Ingredients: 250g flour, 3 eggs, 50g sugar, 50g maltose [Steps].

1.I prepared 250g of flour, beat three eggs, use eggs and noodles, if the eggs are smaller, you can add a little more water, and the final kneaded dough is not soft or hard, cover and let it sit for 20 minutes.

4.Add 50ml of water to the pot. 50g white sugar, 50g maltose, simmer over low heat, boil until the sugar melts and continue to boil.

5.Many people ask if it is okay without maltose, and the answer is no, maltose mainly plays a role in bonding, boiling maltose and white sugar until it is thick, and picking it up with chopsticks will draw the wire.

Tips:1The dough is not soft or hard, and the noodles fried if they are too hard will also be hard; 2.The noodles should not be too thick, and the frying time should not be too long for 15-30 seconds; 3.The ratio of white sugar to maltose is 1:1, boiled until the syrup is drawn;

If you want to make shaqima sweet and fluffy without being hard, the noodles must be soft. And put sugar, baking powder, then knead the dough into long strips, cut into small pieces and fry them in the pan. Be sure to fry it slowly over low heat, and you can fry it until it is cooked.

After all the frying is done, put the sugar in the pot again, put the water on low heat and boil it to make a caramel color. Stir the fried noodles and dried fruits thoroughly, put them in a mold while they are hot, squeeze them into shape, and let them cool before cutting into pieces. The sakima that comes out of this way is soft and sweet, and not hard.

Prepare flour, eggs, water, sugar, oil and other ingredients, beat eggs and yeast powder into the flour and knead it into a dough, cover with plastic wrap and ferment. Then spread the fermented dough and cut it into strips, put it in the oil pan and fry it, and remove it after frying. Then boil the sugar, boil well, pour in the fried noodles, mix well, and then pour into the mold and cover with plastic wrap to make it.

Prepare 250g of flour, beat two eggs, live the eggs and the dough together, then knead the dough and let it rise for half an hour. Then roll out the dough into thin cakes, cut into long noodles, and then fry them in oil, turn them slightly yellow, add water, sugar, and maltose to the pot and boil over low heat, boil until thick, pour the fried noodles into it, and stir-fry quickly. Sprinkle some black sesame seeds, quickly pour into the mold, and press hard.

When mixing the noodles, let the noodles rise for a period of time to make the noodles softer, and do not fry them for too long when frying, so as not to be too dry and cause the taste to be hard.

Sprinkle with starch, roll out the noodles into thin slices, cut into thin strips, and sprinkle with cornstarch to prevent sticking. Pour oil into the pot, burn until six or seven percent of the heat, put in the cut noodles, fry until slightly yellowed and take out, pour water, sugar, maltose into the pot, fry slowly over low heat, fry until the color is red, pour in the fried noodles when bubbling, sprinkle a little sesame seeds and mix evenly, brush the oil in advance to prevent sticking, spread your favorite preserved fruits, pour the noodles covered with syrup, arrange the shape, flatten and press tightly.