Shaqima

Overview

Shaqima is a specialty Chinese pastry with a soft, sweet and melt-in-the-mouth texture. It is loved by young and old alike. I remember when I was young, I could only eat such high-end pastries during the Spring Festival, but now, as long as I want to eat them, I can make them at any time. Okay, everyone, follow me and let’s find the delicious food in childhood memories together.

Tags

• snacks
• common dishes
• children
• afternoon tea
• clear water
• egg
• maltose
• white sugar
• plain flour

Ingredients

Steps

1. 1 Beat 3 eggs into the flour;

   

2. 2 Stir with chopsticks and knead the dough thoroughly. Cover the kneaded dough with a cloth and let it rest for 15 minutes;

   

3. 3 Knead the rested dough for a while and take a portion of the dough to make it easier to operate;

   

4. 4 Use a rolling pin to roll the dough into 0.5cm thick, as thin as possible;

   

5. 5 Cut into thin noodles, about 6cm in length, sprinkle with cornstarch to prevent sticking. The cut in the picture is thicker, but it will be even thicker when fried. Later I cut it into thinner pieces;

   

6. 6 Put oil in the pot, lower the heat, add noodles, fry in batches, take them out as soon as the noodles change color;

   

7. 7 Fried noodles, set aside;

   

8. 8 Put sugar in the pan;

   

9. 9 Pour 200ml of water;

   

10. 10 Take 100 grams of maltose and put it into the pot;

    

11. 11 Bring to a boil over high heat, stirring constantly, until the syrup begins to thicken;

    

12. 12 Turn to low heat, continue stirring, and simmer until the syrup feels like strings after eating a little;

    

13. 13 Pour the syrup into the fried noodles;

    

14. 14 Stir quickly to coat the noodles with syrup evenly;

    

15. 15 Pour it into the mold while it is hot, cover it with a layer of heat-resistant plastic wrap, and compact it with a tool, preferably a hammer. If it is not compacted, the finished product will easily fall apart;

    

16. 16 Let cool before cutting into pieces.