The first thing you need to do is to make your own sachima at home, how to make it crispy and soft and delicious and not sweet?

In the traditional pasta pastry, sachima has always had a high popularity, whether the South will also be the North, each large and small supermarkets can see its figure, golden delightful appearance, wrapped in a layer of sweet syrup on the outside, the entrance sweet and fluffy , delicious. Just a square piece of pastry, I do not know how many children and teenagers captured the heart.

Sachima no longer need to buy and eat, flour and eggs can do, three minutes to learn fluffy sweet

Since so many people like to eat, today I will share it with you, it is very simple , as long as there is flour, eggs and sugar can be done, the sweetness can be free to grasp , do not need any additives, three minutes to do, This is the first time in the world that I've seen a lot of people who have been in the world for a long time, but I think it's a good idea to do this. three minutes to learn, fluffy sweet not sticky teeth. Don't miss it if you have kids at home,a few dollars for a big plate, more safe and secure, but also very affordable.

Sachima

Step 1: Mix the noodles

Pour a little warm water into a small pot, add 1 gram of baking soda to dissolve, and then beat in three eggs, using chopsticks to quickly disperse.

Prepare 200g of plain flour, pour the egg mixture into it and mix it into a floury mixture, then knead it into a smooth dough. 200 grams of flour, 3 eggs is just enough, the amount of warm water is just enough to dissolve the baking soda, almost negligible. After kneading, cover the pan with a lid and leave it to molasses for 15 minutes to loosen the gluten and make it easier to shape later.

Step 2: Cutting Strips

Take the dough out of the pot when it's ready, and use a rolling pin to roll it out into a 1-cm-thick round, and when it's done, use a rolling pin to hold it in place, and cut it into 5-cm-wide strips.

Sprinkle a layer of flour on top, stack the wide strips on top of each other so they don't stick together, and cut them into 1-centimeter narrow strips.

Step 3: Frying

Burn oil in a wok, and when the oil is about 50 percent hot, sprinkle the narrow strips into the wok in order to fry them, turning them with chopsticks as you go. The noodles will slowly change color and float on the surface of the oil, and can be removed from the pan to control the oil when they are lightly browned and crispy.

Step 4: Boil Sugar

Boil 80 grams of water in a pot, and when the water boils, add 80 grams of sugar, and slowly heat the sugar over low heat to dissolve the sugar, and then pour in 150 grams of honey, and use a spatula to keep stirring, and then simmer the sugar and honey to make it thick and frothy.

Step 5: Coat the sugar

Then start the pot, pour the syrup on the top of the freshly fried noodles, pouring with a spatula to keep turning, so that the noodles are evenly coated with syrup. Sprinkle with a few black sesame seeds, raisins or nuts and toss to coat.

Step 6: Firm up and cool

Pour the noodles into the grinder and press them down to firm them up, then put a layer of raisins on top to cool. I used a mulligatawny and pressed it down hard with my hands a few times to firm it up.

After cooling, cut into small pieces and place on a plate to serve. It's safer to do it yourself than to buy it, so you can do a little bit more at a time, wrap it up in plastic wrap, and enjoy it at any time.