Chinese Food
Original Sakima
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I like to eat Sakima since I was a child. It tastes soft and soft. It's sweet and delicious. This kind of snack is also very suitable for the elderly. Today, I made Sakima to bring it to my grandparents.
Cooking ingredients
Cooking Steps
Step1:Put high gluten flour, low gluten flour, eggs and baking powder into the bread machine. Start the flour mixing procedur
Step2:Knead well. Knead into a moist dough. As shown in the figure, it is sticky and soft
Step3:Sprinkle cornstarch on the panel. Knead and relax for 15 minute
Step4:Divide into two parts and roll them into 0.2cm flake
Step5:Cut it into strips. (be sure to cut it down a bit. I'm a bit thick with this
Step6:Sprinkle corn starch. Prevent stickin
Step7:Sift. Sift out excess corn starc
Step8:Put corn oil in the pot and heat it to about 150 degrees. Put the dough strips into the oil pot and fry them into golden yellow color (if you think the oil temperature is not good, you can throw a dough strip into the oil pot first and try it. If the dough strips float and expand quickly, it means the oil temperature is OK
Step9:Fry until golde
Step10:Start boiling syrup. Put the sugar, water and maltose in the pot. Heat it up in a small heat until the sugar is dissolved. The thick syrup appears
Step11:Continue to cook with a small fire. Boil the syrup to 115 degrees. If there is no syrup thermometer, dip a little syrup with chopsticks. After a little cooling, the syrup can pull out the thin line. That means it's done.
Step12:Pour syrup into the fried dough sticks. Sprinkle with a little white sesame. Mix quickly while hot. Dip each dough stick with syrup as much as possible
Step13:Pour it into the non stick baking tray. Press the embryo strip with your palm. Operate it when it is warm, otherwise it will be hard when it is cold.
Step14:After the Sakima has cooled down completely, the demoulding can be cut into small pieces
Step15:Finished product drawin
Step16:Deliciou
Step17:Bang Bang D
Cooking tips:1. There is no rich flour at home, so use high gluten flour and low gluten flour instead of. 2-1 ratio. 2. Adding baking powder can make the taste of Sakima more soft and puffy. 3. The cuttings will expand a lot when they are fried. So cut the cuttings a little bit. I'm a bit thick. 4. When pressing the Sakima, it's better to apply some oil on the hand. This way, it's anti stick. Otherwise, it will stick to the first hand. 5. It's better to do it when the temperature is low. In this way, a good Sakima will not melt the syrup because of the high temperature. There are skills in making delicious dishes.
