How to make Shaqima delicious: according to the method taught by the master, it is crispy and soft, melts in the mouth

 Today, I would like to share with you the best and most distinctive recipe of flour. Shaqima, crispy and delicious, melts in your mouth.

Add 250 grams of plain flour and 3 grams of aluminum-free baking powder to a large bowl. Stir it with chopsticks to make the flour and baking powder evenly. Then beat 3 eggs in it. We used eggs to make the noodles today without adding a drop of water. Egg noodles, knead the dough into the dough, and knead it into the dough. This kneading dough is the same as the past kneading. Just wake up for a few minutes and then knead it if it is not smooth at the beginning. It is easy to knead and become smooth. The noodles for making dumplings are just as soft and hard, and then wake up for half an hour.

Take advantage of the time when the noodles are awake, and prepare to order the green and red silk. Because the green and red silk is too long, cut it a few times without breaking it. If there is no green and red silk, it is the same with various colors of preserved fruit.

A little ripe sesame seeds, 60 grams of water, 180 grams of sugar and 80 grams of honey.

Sprinkle a little cornstarch on the chopping board to prevent stickiness. Roll out the awake noodles directly into a large dough sheet without kneading. Sprinkle cornstarch is mainly smooth and not sticky. Roll out the dough sheet as thin as possible. Fold the noodles up like fan leaves, and spread a little cornstarch on the folded noodles, otherwise it will stick together, and then cut into thin noodles.

Pour a proper amount of oil into the pan, open the fire to 3-4% hot, fry the cut noodles in the pan, and the noodles will expand immediately after they are in the pan. Stir a few times with chopsticks to heat each noodle evenly.

When the noodles are all floating, they must be quickly fished out, otherwise the noodles will become hard after being fried for too long, and the effect of melting in the mouth will not be achieved.

Prepare a darker square plate, sprinkle a little less sesame seeds in it, then start another pot, pour in the water and sugar prepared in advance, and boil the syrup on a medium-to-low heat. You don’t need to stir the syrup all the time, just flip it a few times If you keep stirring, it is especially easy to turn the sand. When the sugar is melted, pour the honey and continue to boil when the color is bright. When you touch a little syrup with your hands, it will prove that the syrup is ready.

Turn off the heat and pour the syrup into the noodles, stirring quickly and evenly.

Then pour it on a plate with sesame seeds, use a spatula to flatten the surface, but do not press too hard, the shaqima made by pressing too hard will not be loose, but will become hard, sprinkle green and red silk on the surface, let it cool slightly After cutting into the shape you like, you can start eating.

Shaqima made according to my method and proportion is sweet but not greasy, soft and delicate, and melts in the mouth. It is especially delicious. If you like it, give it a try.