Raisin honey Sakima

Raisin honey Sakima

Introduction:

"It's undeniable that the Sakima made for the first time is a little hard, and it seems a little crispy? I suddenly found that I haven't eaten it for several years, and I forgot how it should taste and taste. I went to the supermarket and bought a bag of Xu Fuji mini bag. It's very soft. You can feel the small pits through the packaging bag. Cut a small piece and taste it. It's tasteless. It's not as good as my hard Sakima. However, Xu Fuji is a product on the food production line. God knows how soft it is. The next day, he went to a traditional snack shop with a famous local snack brand and bought back two pieces of Sakima. Continue to appreciate: Sakima of the manual workshop is still softer than her own, but slightly inferior to Xu Fuji. As far as the taste is concerned, the workshop version is better than Xu Fuji's. However, this taste is still inferior to its own "hard goods". Cut a small piece of your own SaQima and throw it into your mouth. Why is the taste so pleasant and boring for the products you used to sell? Suddenly eyes a bright, honey! The taste of honey! In syrup, the amount of honey is nearly half! When there is no comparison, I just think it's delicious. I just think it's the taste, and I don't know where it comes from. And in the comparison of different versions, the special flavor and fragrance of honey will be highlighted. So, the next time you do it, you should call it honey Sakima anyway. The next thing to solve is the hardness problem. Is it due to the slightly older syrup? Or is it crisp? Suddenly I was puzzled. With a turn of eyes, I decided to taste another version - Zhouji! Zhouji cake, which is full of flowers, sells all kinds of traditional snacks. It's hard to buy it because it's not seen on weekdays. Try again after identification. Determined to get rid of the air frying pan that makes people a little confused. Isn't it heating pipe + hot air circulation? Can an oven with hot air circulation achieve the same effect? Another way of thinking, an air frying pan without hot air is nothing more than a small capacity oven with top fire, not superior to an ordinary oven. The function of hot air is to heat evenly. Therefore, it can be inferred that the use of ordinary oven is also feasible. The final results show that this idea is really feasible, but how to achieve the effect of frying, but it needs to continue to experiment and explore. This time, it was quite successful, but I didn't know how to convert the baking temperature to the frying temperature at all. Finally, the roasted strips were slightly harder. However, the degree of boiling sugar is just right. When the syrup soaks the noodles, it makes up for this deficiency

Production steps:

Step 1: dough

Step 2: knock the egg into the bowl and beat it to yellow white

Step 3: pour baking soda into water and stir to dissolve

Step 4: pour into the egg, stir well

Step 5: add flour

Step 6: make a soft and hard dough and relax for 30 minutes

Step 7: roll into 0.2 cm thick sheet

Step 8: cut into 8 x 0.2 cm wide noodles

Step 9: put into the greased baking pan and brush the noodles with oil

Step 10: put into 160 degree oven, hot air circulation, bake about 5 minutes

Step 11: turn it yellow and white, and get out of the oven

Step 12: prepare the decor and syrup

Step 13: pour the water and sugar into the pot and add in the water

Step 14: boil to 114 degrees,

Step 15: add honey

Step 16: boil again to 114 degrees

Step 17: pour in the noodles and mix well

Step 18: Sprinkle sesame seeds on the baking tray

Step 19: pour in the noodles

Step 20: smooth with your hands, sprinkle with raisins and flatten

Step 21: straighten, cool and pour out

Step 22: cut into 2.5x4cm squares

Materials required:

Flour: 150g

Eggs: 2

Baking soda: 1g

Water: 5g

White granulated sugar: 105g

Honey: 80g

Cooked white sesame: 10g

Raisins: 20g

Oil: right amount

Note: soft and hard noodles should be appropriate, too soft should be broken. Try to keep the sliver evenly, otherwise the heating is uneven and the color is uneven. The syrup should be cooked at the right temperature, too much or less will affect the taste.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet