Let's look at the difference between Shaqima and Chimasu.

Shaqima and Chimaso are actually very traditional foods, but many people can't tell them apart. As a person who loves sweets, let's take a look at the taste of Shaqima!

Is Shaqima Zimusu?

Ma Qi Crisp, also known as Ma Qi Crisp, is a kind of pasta. The style is the same as that of the popular Shaqima, but the taste is "hard" and "crisp" than Shaqima, and it is "sticky" than Shaqima because it contains more sugar.

The difference between Shaqima and Chimasu

If you think Shaqima tastes too soft, and if you like it chewy, you might as well try this Ma Qi Crisp. If you're not mistaken, it's called Ma Qi Shortbread! Well, actually, it's the first time for Xiaoxian to hear about it ~ In taste, it's harder, more brittle and more sticky than Shaqima, but I quite like it. It's nice to try this when I'm tired of Shaqima!

Shaqima's practice

Composition:

Eggs: 3

High gluten flour:130g

Low gluten flour: 70g

Baking powder: 5g

Corn starch: appropriate amount

Corn oil: right amount

Peanut: 80 grams

Black sesame: 10g

Maltose:100g

Sugar:160g

Water: 10g

-Step setting value-

1. Put all the eggs, high-gluten flour, low-gluten flour and baking powder into the bread machine to stir the dough 10 minute.

2. Add water according to the situation. If the dough is dry, add10g of water.

3. Knead into a sticky shape.

4. Sprinkle corn starch on the panel, knead it into a circle, cover it with plastic wrap and relax 15 minutes.

5. Divide it into two parts and roll it into 0.2 cm thin slices.

6. Cut into strips and be thinner.

7. Sprinkle corn starch to prevent sticking.

8. Sieve off excess starch.

9. Put the corn oil into the pot and cook until it is 6 minutes cooked. Fry the embryo strips into the oil pan several times until golden brown (if you feel that the oil temperature is not easy to grasp, you can try throwing an embryo strip into the oil pan first. If the embryonic strip floats and expands quickly, it means that the oil temperature is ok.

10, fry until golden brown, and take out for later use.

1 1. Start boiling syrup. Heat the fine sugar, water and maltose in a pot with low fire until the fine sugar dissolves and the syrup appears thick foam.

12, continue to simmer, and cook the syrup to 1 15 degrees. If you don't have a syrup thermometer, dip your chopsticks in a little syrup. After a little cooling, the syrup can pull out fine lines, indicating that it is cooked.

13. Pour the syrup into the fried embryo strips, add peanuts and sesame seeds (the peanuts are baked in the oven for 5 minutes in advance and peeled), and mix well while it is hot. Try to soak each embryo in syrup.

14. Pour into non-stick baking tray and compact. I pressed it directly with a mixing knife. It should be hot.

15, cool and pour out the baking tray.

16, cut into pieces.