Reference component: 8 inch square baking pan
Fuqiang powder and baking powder are mixed and sieved. Make a flour pit on the chopping board, break up the eggs and pour them into the flour pit.
Knead into a moist dough, add a little water according to the actual situation, so that the dough reaches a very soft degree as shown.
Take a little cornstarch on the surface of the dough so that the dough does not stick to the hands and let the dough sit for 15 minutes.
Sprinkle a little cornstarch on the chopping board and knead the settled dough into a large dough piece about 0.2cm thick.
The large piece is cut into a number of small pieces, and the small piece is cut into thin strips as shown in the figure (commonly known as the blank). When cutting, pay attention to sprinkle some corn starch to prevent the cut strips from sticking together.
All cut slabs are as shown.
The slabs are placed in a sieve and the excess corn starch is screened.
Pour the peanut oil into the pan, heat it to a temperature of about 150 °C, and put the slabs into the oil pan and fry them into light golden yellow. (If you feel that the oil temperature is not good enough, you can first throw a blank into the oil pan and try it. If the billet floats up and expands quickly, it means the oil temperature can be). When frying, use a hedge to flip a few times to make the color of the strip more evenly.
The slabs will expand rapidly when they are fried, and the fried slabs will look very heavy, and the slats will be completely fried.
After the slabs are fried, start cooking the syrup. Pour the sugar, water, and maltose into the pot, heat it to a small amount of sugar and dissolve it. After the syrup has a thick foam, continue to cook with a small heat and cook the syrup to 115 °C. If you don't have a syrup thermometer, use a chopstick to pour a little syrup. After the syrup is slightly cooled, you can pull out the thin line to explain it.
After the syrup is simmered, turn off the heat, put the fried slabs and the fried white sesame into the syrup, mix quickly and quickly, and try to make each slat to the syrup.
趁 Warmly pour the oiled square baking pan or other mold, and compact the slab directly with the oiled palm (to operate when it is warm, it will be hard after cooling).
After the Shaqima is completely cooled, after bonding together, demould and cut into small pieces.
1. Fuqiang powder can be bought in supermarkets. If there is no rich powder, mix high-gluten flour and low-gluten flour in a ratio of 2:1, or replace it with dumpling powder. It is also possible to use high-gluten flour directly, but the amount of water should be added as appropriate. 2. Adding baking powder can make Shaqima's taste more soft and fluffy. If you don't want to add it, you can use 1.25ml baking soda instead of or not. If you don't let it go, the billet will not be so bulky when it is fried. 3. The dough for making Saqima needs to be very soft, and the taste of Saqima will be good. Therefore, if you feel that the dough is very wet when you knead the dough, do not rush to add flour, take some corn starch on the surface of the dough to prevent sticking, and then smash into a group. 4. Shaqima fried with peanuts is more fragrant. No peanut oil can be used with other vegetable oils. 5. The billet will swell a lot when it is fried, so the billet should be cut thinner. 6. The degree of syrup cooking determines the state of the finished product of Saqima. Not enough to cook, the Saqima will be very sticky and not easy to form; after cooking, the Saqima is too hard and not too soft. 7. If possible, the maltose in the syrup ingredients can be replaced with glucose syrup for better results.