“The son is going to eat Sachma, and the mother will do it right away without saying anything.”
|White granulated sugar||160g|
|Ripe black sesame||20g|
|Peanut oil||Appropriate amount|
|corn starch||Appropriate amount (anti-sticking)|
|time consuming||An hour|
Soak cranberries and raisins in water for 30 minutes. Rinse and drain.
Mix flour with baking powder and add eggs.
Knead into a smooth dough, pat a little cornstarch on the surface, so that the dough does not stick to the hands, cover the fresh-keeping film, relax for 20 minutes.
Sprinkle a little corn starch on the table and roll the loose dough into large pieces about 0.2 cm thick.
Sprinkle a layer of cornstarch evenly on the dough, roll it on the rolling pin, and cut it with a knife in the middle.
Cut into small pieces.
Cut small pieces of noodles into thick, fine and even noodles. Sprinkle some corn starch when cutting to prevent the cut noodles from sticking together.
Pour the cooking oil into the pan and heat it until the oil temperature is about 150 C. Shake off the excess corn starch on the noodles and then fry it in succession until the noodles swell in a light golden color.(Test oil temperature method: can use a small noodle down to the oil pan, if noodles quickly float and expand, indicating that the oil temperature is OK.)
All the noodles are fried, oil-controlled, spare.
Sprinkle cranberries, raisins and ripe black sesame seeds into the fried dough.
Boiling syrup: Fine granulated sugar, maltose, water put into the pot, small heat until the granulated sugar dissolves, the syrup appears dense bubbles.
Continue boiling over low heat until the syrup is 115 degrees.If there is no syrup thermometer, you can see that there are dense bubbles and the syrup is sticky and can be drawn.(Test with fried noodles, dip in a little syrup and pull out the filaments after cooling. The syrup is boiled.)
After the syrup is boiled, turn off the fire and quickly pour all the ingredients in step 10 into the pot. Mix well while it is hot, so that all the embryos are evenly dipped in the syrup as far as possible.
Pour it into the non-stick die while it is hot and compact it with large scraper.
When the Sachma is completely cooled and glued together, it is demoulded and cut into small pieces.
The addition of baking soda powder will make the Sachma soft and fluffy. If it is not replaced by 1/4 spoon baking soda powder, nothing can be added.