Saqima

Overview

Saqima (Shaqima) is a kind of food of the Manchu people. Now it appears in supermarkets all over the country. Saqima has the characteristics of beige color, soft and crispy taste, sweet and delicious, and rich fragrance of osmanthus honey.

Tags

• baking
• children
• banquet dishes
• dinner
• baking powder
• corn starch
• edible oil
• egg
• fuqiang powder
• maltose
• osmanthus sugar
• white sesame
• water

Ingredients

Steps

1. 1 Fuqiang flour (or 133g high-gluten flour, 67g wheat flour), mix and sift with baking powder

   

2. 2 Beat the eggs and pour into the well of flour.

   

3. 3 Knead evenly to form a moist dough. Add a little water according to the actual situation to make the dough very sticky and soft as shown in the process diagram.

   

4. 4 Pat a little cornstarch on the surface of the dough to make it non-sticky. Let the dough rest for 15 minutes.

   

5. 5 Sprinkle a little cornstarch on the work surface and roll out the rested dough into a large sheet about 0.2CM thick.

   

6. 6 Cut the large dough piece into several smaller pieces. Then cut the small dough pieces into thin strips as shown in the picture. When cutting, be sure to sprinkle some cornstarch to prevent the cut strips from sticking together.

   

7. 7 All cut blanks are shown in the picture. Put the billet into the sieve and sieve out excess cornstarch.

   

8. 8 Pour oil into the pot and heat it until the oil temperature is about 150℃

   

9. 9 Put the billet into the oil pan in batches and fry until light golden brown. (If you feel that the oil temperature is not easy to control, you can first throw a billet into the oil pan and try it. If the billet floats and expands quickly, it means the oil temperature is OK). When frying, use a spatula to turn it several times to make the color of the billet fry more even.

   

10. 10 The billet will expand quickly when fried, and the fried billet will look very heavy. Fry all the billets and set aside.

    

11. 11 After the billet is fried, start boiling the syrup. Pour the fine sugar, water, and maltose into the pot and heat over low heat until the fine sugar dissolves and thick foam appears in the syrup.

    

12. 12 Continue to simmer over low heat until the syrup reaches 115°C. If you don’t have a syrup thermometer, use chopsticks to dip a little syrup in. If you can pull out a thin line after the syrup cools slightly, it means it’s ready. After the syrup is boiled, turn off the heat, put the fried billets and fried white sesame seeds into the syrup, mix well quickly while it is hot, and try to make every billet dip into the syrup.

    

13. 13 While it is still warm, pour it into an oiled 8-inch square baking pan (a square baking pan with a side of about 20CM) or other molds.

    

14. 14 Put a layer of plastic wrap and press it tightly with your hands

    

15. 15 Wait for the Shaqima to cool completely and stick together, then unmold and cut into small pieces.

    

16. 16 Heavy in oil and sugar, but delicious.