Chinese Food
Beijing ShaQima
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ShaQima was originally a Manchu food. It should be called SaQima. It is one of the famous Beijing four seasons pastries. Spring is coming. I'm going to drive on weekends. I'm going to order some snacks on the way. -
Cooking ingredients
Cooking Steps
Step1:Find a small basin. Put in three egg
Step2:Mix well, then pour in dry yeast, and mix well agai
Step3:Mix ordinary flour and milk powde
Step4:Pour the egg mixture into the flou
Step5:Then mix it evenly with a scraper. Because the dough will be sticky. So don't use your hand
Step6:Leave the dough in the bowl. Cover with plastic wrap. Serve for 40 minutes
Step7:Forty minutes later, put some corn starch on your hands and take out the dough. Put some corn starch on the chopping board to prevent sticking. Then flatten the dough and cut it in hal
Step8:Take half of the patches and roll them out. Roll them out as long as possible into a rectangle. That's about the thickness. It's about 0.2cm
Step9:Then cut it in half across the middle. Then cut it in half into 0.30.4cm wide noodles
Step10:Then sprinkle some corn starch. Spread the noodles into one root. Don't stick them together. Then sift the excess starch out of the noodles through the flour sieve
Step11:Put some peanut oil into the pot. Heat it over medium heat. Put it in batches. The noodles will swell as soon as they meet the oil
Step12:Take out and use kitchen tissue to absorb oil. Fry all noodles and put them aside for future use
Step13:Oil the walls of the container for ShaQim
Step14:I sprinkled raisins and black sesame seeds at the botto
Step15:Pour the maltose, sugar and water for syrup into the pot. Cook over a low heat. After boiling the syrup, use a thermometer to measure it. When it reaches 115 degrees, you can turn off the fir
Step16:After turning off the fire, pour in the noodles immediately. Pour in the black sesame seeds. Stir fry with a shovel constantly. Let each noodle be evenly coated with syrup. The action must be fast. Otherwise, the syrup will solidify as soon as it cools down
Step17:After wrapping, pour the noodles into the oiled container while it's hot. Dip your hands with water and press it flat
Step18:Wait for it to cool completely and coagulate. It's the shape of buckle after it's cool and coagulate
Step19:Just cut i
Cooking tips:1. The dough of ShaQima can't be too dry. Otherwise, the noodles will taste too hard. Because the size of the eggs is different. My eggs are big. If the dough feels too hard, add some water or milk. 2. If you don't have a thermometer, use chopsticks to take up the syrup. When it's cooled a little, you can pull out such fine threads as those in the picture. Or prepare a bowl of cold water. Dip a little syrup with chopsticks and drop it into the water. The syrup solidifies immediately after entering the water, and you can also cook delicious dishes.
