Sugar Osmanthus Sachima

Sift flour and baking powder

Add two eggs (the larger egg is about 140g)

Knead the dough. It should be a little wet but not too dry. If it is too dry, it will not be soft

Coat the dough with cornstarch to make it non-sticky, and rest the dough for 15 minutes

Roll the dough into a piece about 0.2cm thick and cut into strips as shown

Cut into thin strips and sprinkle some cornstarch to prevent sticking

Pour corn oil into the pot and fry the noodles in batches until they turn light golden brown. When the oil is hot, first test the temperature of the oil by adding a noodle. If it floats quickly and reaches the temperature, it is ready for frying

When frying, the noodles will cook and swell quickly, as shown in the picture, fry them all and set aside

All fried, as shown in the picture, just light golden brown, don’t fry too much

Make syrup. Pour fine sugar, maltose, sugar-osmanthus water into a pot and heat over low heat

Simmer over low heat until the syrup reaches 115°C. If you don’t have a thermometer, use chopsticks to dip a little syrup into it. After it cools down slightly, you can pull out thin strands and it’s ready (you don’t have to overcook it like rice krispie treats, as it will be hard and not soft)

$Sugar Osmanthus Sachima step 11$

Turn off the heat and put the fried noodles into the syrup, mix quickly and try to make every noodle dip into the syrup