Oven version~Sweet Potato Sachima

Overview

Crispy and soft Saqima, golden and attractive~~~ A truly healthy delicacy with low oil and sugar.

Tags

• pastries
• baking
• snacks
• vegetarian
• children
• afternoon tea
• banquet dishes
• baking powder
• clear water
• cooked white sesame seeds
• dried cranberries
• egg
• maltose
• sunflower oil
• sweet potato mashed
• white sugar
• plain flour

Ingredients

Steps

1. 1 Prepare the required ingredients. (Cooked white sesame seeds and dried cranberries are for decoration only, omit if not available)

   

2. 2 Take a clean basin, break in 1 egg, then add 50 grams of oil and mix well.

   

3. 3 Add all the sweet potato puree and mix well.

   

4. 4 Sift together the flour and baking powder into a bowl.

   

5. 5 Knead evenly into a moist dough. You can add a little water according to the actual situation to make the dough relatively sticky. Cover with plastic wrap and let it rest for 30 minutes.

   

6. 6 Sprinkle a little cornstarch on the counter (to prevent sticking) and divide the rested dough into three parts. Take one part and roll it out into a dough sheet about 0.6CM thick.

   

7. 7 Then cut into strips about 0.6CM wide and 7CM long.

   

8. 8 Place the cut strips into the baking pan, leaving some space between the strips.

   

9. 9 Preheat the oven in advance to 150 degrees for 5 minutes. After placing it in the baking pan, adjust the temperature to 140 degrees and bake for 12 minutes until the surface of the billet turns yellow. Then roll the remaining dough into a billet and continue baking.

   

10. 10 This is the baked billet. (I seem to have cut it a little thicker this time, because it expanded a bit during baking)

    

11. 11 Put all the sugar, maltose, and water into the pot.

    

12. 12 Turn on low heat and heat until the sugar dissolves and fine foam appears in the syrup.

    

13. 13 Continue to simmer over low heat until it reaches 115 degrees. If you don't have a special thermometer, you can use chopsticks to dip a little syrup into it. If you can pull out thin strands after cooling slightly, it means the syrup is ready.

    

14. 14 After the syrup is boiled, turn off the heat, add the roasted billets, cooked white sesame seeds, and dried cranberries into the syrup, and mix well quickly while it is hot, so that every billet is covered with the syrup.

    

15. 15 Put it into the mold lined with oilcloth, place another piece of oilcloth on top, compact the billet with the palm of your hand, and after it is completely cooled, remove the film and cut into small pieces. (When pressing, it should be hot and move quickly to avoid hardening when it cools down and making it difficult to operate)