Original Shaqima
Overview
I don’t want to make biscuits and cakes, but want to try something new~ My husband likes to eat Shaqima. I went to the imported food counter in the supermarket a few days ago and bought a box of Hong Kong Shaqima. The result was very disappointing~ So I decided to try it at home~ My husband said that the ones bought in supermarkets from Hong Kong and Macau are too weak! This is a very friendly little dessert that does not require an oven or complicated materials. You can make it at home~ Friends can start making it~~~
Tags
Ingredients
Steps
-
Prepare materials. 220 grams of ordinary flour, 5 grams of baking powder (optional), 3 eggs, 100 grams of white sugar, 100 grams of maltose, 40 grams of water, a little cornstarch (for anti-sticking), a little vegetable oil (for frying).
-
Sift the flour and baking powder, beat in 3 eggs and mix well. (It will feel a little sticky after mixing, so you can sprinkle some cornstarch on it).
-
Let the dough rest for 15 minutes.
-
Cut into small thin strips 2 mm thick.
-
Sprinkle some cornstarch on the noodles to prevent them from sticking (otherwise they will stick together when fried, which is very troublesome).
-
Heat the oil pan for 5 minutes, low heat, fry slowly in batches until a little golden, take it out and set aside.
-
Set aside fried noodles.
-
Make syrup. Pour the white sugar, maltose, and water together into a pot (preferably a non-stick pot) and cook until a lot of small bubbles appear. Then slowly simmer over low heat until you can pull up a very thin thread with chopsticks (you need to be very patient for this. It won't work if you don't cook it well or if you can't).
-
Pour the noodles into the cooked syrup, stir quickly, and try to coat each noodle with the syrup. After mixing, place it in a square box (the box should be covered with plastic wrap first to prevent sticking). While it's still warm, press it down flat with your hands.
-
Once cool, cut into pieces and done.
-
Be careful to prevent moisture.
