Sesame coconut SaQima

Sesame coconut SaQima

Introduction:

"Chinese characters are really broad and profound, especially the dish name. It's very interesting to think about it carefully. Take" SaQima "for example, the name actually has little to do with the ingredients of the cake itself. It was originally called" dog milk dipped in sugar ". It's a kind of Manchu food. It may be that dog milk dipped in sugar is too rough, and most of them can't afford to eat it like this, according to the pronunciation of Manchu characters In contrast, the name of foreign food is less interesting, and "Sakima" is literally translated as "Sakima", It is followed by an explanation of "akind of candied fritter". For example, the main character of Chinese New Year's Eve dinner "babaofan" is translated into English as "eight treasure eating", followed by an explanation of "steamed glutinous rice with paste, lotus seeds, For example, "tuna salad" is called "tuna salad" and "tuna noodle salad" is "tuna with pasta salad" Without the novelty and mystery in our dish name. It can be seen that the Chinese people's wisdom and pleasure in eating. To make this traditional little cake: Sakima ~ "

Production steps:

Step 1: flour with baking powder, beat in eggs, add coconut powder. Don't put too many eggs, the noodles will be sticky. But less is not enough. SaQima will not be soft. Take the eggs as water and then into, you can choose in turn, instant rotation, until the basin without floating powder, into a snowflake can be.

Step 2: knead the blended flour until smooth. This kind of flour will stick to your hands. Instead of using flour, choose corn starch as the powder, so it won't stick. Cover with plastic wrap or wet cloth and ferment for 20-30 minutes.

Step 3: roll the fermented noodles into oval thick slices with a dough stick, which is thicker than hand rolling. Then it's divided into four parts. During the period, if sticky, or with corn starch when powder.

Step 4: then cut into strips in turn. It's about the same thickness.

Step 5: wrap the cut noodles with corn starch and spread them out.

Step 6: shake off the excess starch, then deep fry until yellow, swell, take out and put into a large vessel.

Step 7: take a container and brush oil thinly.

Step 8: add rock sugar and water, boil the sugar over low heat, add sweet scented osmanthus honey when it is ready, turn off the heat, immediately pour in the fried noodles and black sesame, and quickly stir well.

Step 9: then pour it into the container which has been coated with thin oil before, and press it by hand.

Step 10: after cooling completely, demould and cut into pieces.

Step 11: the delicious coconut SaQima is ready~~~~~

Materials required:

Flour: right amount

Eggs: right amount

Baking powder: appropriate amount

Coconut powder: right amount

Black Sesame: right amount

Corn starch: right amount

Honey: right amount

Peanut oil: right amount

Sugar: right amount

Note: 1, the reason why we choose corn starch to make powder is that if we use flour to make powder, it's easy to make the flour dry, so SaQima is not soft enough. 2, when frying sugar, we can not add honey, but maltose and so on. If the fire is too thick, SaQima will be hard, too thin, SaQima will stick to teeth. 3. When frying, the oil should be hot. You can take a small noodle to test. If it can expand immediately in the pot, it proves that the oil temperature is enough and the speed should be fast. Otherwise, the color will be yellow immediately. 4. Step 8, step 9, the speed must be fast, otherwise the sugar will be cold and hard immediately. Pour it into the container and press it with your hand As long as the noodles are tightly bonded, you don't have to work hard, otherwise they will harden. 5. Wait until it's completely cold before cutting, to avoid spreading, you can use butter instead of coconut powder. According to their own preferences ~ ~ (food will not lie, taste will not betray)

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet