[Beijing] ShaQima-You Are Foodie

By Samantha
8

[Beijing] ShaQima

ShaQima was originally a kind of food from the Manchu people. It should be called SaQima. It is one of the famous Beijing style four seasons cakes in Beijing. I'm going to take a self driving tour in the coming years, so I'm going to prepare snacks on the road!

Main Ingredients

Semen sesami nigrum A moderate amount of
Raisins A moderate amount of
corn starch appropriate amount
Peanut oil appropriate amount
yeast powder 3 g
Powdered Milk 30 g
egg 3
flour 250g

1. ShaQima's dough should not be too dry, or the noodles will taste too hard, because the eggs are different in size. My eggs are large. If you feel the dough is too hard, add some water or milk2. If you don't have a thermometer, use chopsticks to take up the syrup. After cooling a little, you can pull out the filaments in the figure. Or prepare a bowl of cold water, dip a little syrup with chopsticks and drop it into the water. It can also solidify immediately after the syrup enters the water

Step 1 . Find a small bowl and beat in three eggs

Step 2 . Mix well, then add dry yeast and stir again

Step 3 . Mix common flour and milk powder

Step 4 . Pour the egg liquid into the flour

Step 5 . Then stir evenly with a scraper. Don't use your hands because the dough will be sticky

Step 6 . Leave the dough in a bowl, cover with plastic wrap, and serve for 40 minutes

Step 7 . Forty minutes later, put some corn starch on your hand and take out the dough. Put some corn starch on the cutting board to prevent sticking, and then flatten the dough and cut it in half

Step 8 . Take half of the dough and roll it out. Try to roll it into a rectangle. The thickness is about 0.2 cm

Step 9 . Then cut it in half horizontally in the middle, and cut another half into noodles 0.3-0.4 cm wide

Step 10 . Then sprinkle some corn starch, and scratch the noodles into pieces. Don't stick them together. Then use a flour sieve to screen out the excess starch in the noodles

Step 11 . Add an appropriate amount of peanut oil into the pot, heat it over medium heat, and add it in batches. The noodles will swell immediately when they meet the oil

Step 12 . Take it out and use kitchen paper towel to absorb oil. Fry all the noodles and put them aside for future use

Step 13 . Apply oil on the four walls of the container containing SaQima

Step 14 . I sprinkled raisins and black sesame seeds on the bottom

Step 15 . Pour maltose, granulated sugar and water for syrup into a pot and boil over low heat

Step 16 . After the syrup is boiled, measure it with a thermometer and turn off the fire when it reaches 115 ℃

Step 17 . After turning off the fire, immediately pour in the noodles and black sesame seeds, and constantly stir fry them with a shovel, so that each noodle is evenly wrapped with syrup. The action must be fast, or the syrup will easily solidify as soon as it cools down

Step 18 . After wrapping, pour the noodles into the oiled container while they are hot, dip some water on your hands, and flatten them

Step 19 . Wait until it is completely cool and solidified. This is the appearance of reverse buckle after it is completely cool and shaped

Step 20 . Cut into pieces

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