Oven version ~ Sweet Potato SaQima

Oven version ~ Sweet Potato SaQima

Introduction:

"Soft and delicious, low sugar and low golden butter."

Production steps:

Step 1: prepare the necessary raw materials. (cooked white sesame and dried Cranberry are only for decoration, if not, they can be omitted.)

Step 2: take a clean basin, beat in 1 egg, add 50g oil and mix well.

Step 3: add all the sweet potato paste and mix well.

Step 4: sift the flour and baking powder into a bowl.

Step 5: knead well into a moist dough, add a little water according to the actual situation to make the dough soft and sticky, cover it with plastic film, and let it stand for 30 minutes.

Step 6: sprinkle a little corn starch (anti sticky) on the table and divide the loose dough into three parts. Take one of them and roll it into 0.6cm thick dough.

Step 7: cut into strips about 0.6cm wide and 7cm long.

Step 8: move the cut green strips into the baking tray, and leave some gaps between the green strips.

Step 9: preheat the oven in advance, 150 ℃ for 5 minutes. Put it in the baking tray, adjust the temperature to 140 ℃ and bake for 12 minutes until the surface of the green bar turns yellow. Then roll the remaining dough into green strips and continue to bake.

Step 10: This is the baked green bar. (it seems that I cut it a little bit thick this time, because it swelled a little during baking.)

Step 11: put sugar, maltose and water into the pot.

The twelfth step: small fire heating, to sugar melt, syrup appear small bubbles.

Step 13: continue to simmer to 115 degrees over low heat. If you don't have a special thermometer, you can use chopsticks to dip in a little syrup. If you can pull out the filaments after a little cold, it means that the syrup is cooked well.

Step 14: after boiling the syrup, turn off the heat, dry the roasted green strips, cooked white sesame seeds and cranberry into the syrup, mix them well while they are hot, and try to make each green strip stained with syrup.

Step 15: put a tarpaulin into the mold, pad another tarpaulin on it, compact the blank with palm, and cut it into small pieces after cooling completely. (press while it's hot, and move quickly, so as not to make it hard to operate when it's cold.)

Materials required:

Ordinary flour: 270g

Sweet potato paste: 260g

Egg: 1

Baking powder: 4G

Sunflower seed oil: 50g

Water: a little

Sugar: 80g

Maltose: 70 g

Cooked white sesame: a little

Dried Cranberry: a little

Note: the taste of the sachma I made this time is soft. If you like the crispy taste of the sachma, you can extend the baking time slightly when baking the green bar and make it crispy. In that case, the sachma will be crispy.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet