How to make shaksharma

Ingredients

Main Ingredients

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250g of flour

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3 eggs

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30g of powdered milk

3g of yeast powder

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Dried cranberries 30g

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Corn starch

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Peanut oil

Accessories

Water (for the sugar syrup)

25g

Sweetener (for the sugar syrup)

120g

Maltose (for syrup)

100 grams

Homemade Sachima

1.

Mix the plain flour and milk powder

2.

Get a small bowl, beat three eggs, then pour in the dry yeast and mix well with chopsticks

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3 .

Pour the egg mixture into the flour

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4.

Then mix well with a spatula. Because the dough will be very sticky, so don't use your hands

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5.

The dough for sachima can't be too dry, otherwise the noodles will come out with too hard texture, the wet viscosity like in the picture is fine, so I don't recommend you to knead it with your hands, it will be very sticky

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6.

The dough will be very sticky.

Leave the dough in the bowl, cover with plastic wrap, and let rise for forty minutes

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7.

After forty minutes, fluff your hands with some cornstarch and remove the dough. The dough is then rolled out into a large sheet and cut in half

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8.

Cut the sheet and continue to roll it out as far as possible into a rectangular shape, the thickness of the sheet is about the same, about 0.2 centimeters. The correct sachima sheet is very soft, I took a picture to show you the thickness when the sheet is soft and hard to pull up

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9.

Then cut the sheet from the center, and then cut it into strips 0.3-0.4 centimeters wide

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10.

All in all, the noodle

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11.

Then sprinkle some cornstarch on the noodles, and scrunch the noodles into a single piece, so they don't stick

12.

After that, use a flour sifter to sift out the excess starch from the noodles

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13.

Pour a moderate amount of peanut oil into a pan and heat it over medium heat. Heat it to what degree? Just throw a noodle in and it floats right away

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14.

My pot is small, so I just loaded some noodles in a flour sieve and put them in the oil to fry. The noodles will expand as soon as they hit the oil, which is spectacular. Remember not to fry them for too long, and take them out as soon as they turn a little golden brown. The sachima will become very hard after frying

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15.

This is how the noodles look after frying, set aside

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16.

Then grease all the walls of the sachima container

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17.

Then grease all the walls of the sachet.

17.

Then start boiling the syrup. Pour the maltose and granulated sugar used for making the syrup and water into the pot, and simmer it over low heat

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18.

A little while later the syrup will be boiling, and then you can turn off the fire after it reaches 115 degrees when you test it with a thermometer

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19. p>

19.

If you don't have a thermometer, just use chopsticks to account for the syrup, and when it cools down a bit, you can pull out thin threads like in the picture.

If you don't have a thermometer, you can use chopsticks to take up the syrup and pull out thin threads like the ones in the picture when it cools down a bit. Or you can prepare a bowl of cool water and use chopsticks to dip a little bit of the syrup into the water.

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21.

After wrapping, pour the noodles into the oiled container while it's still hot, dip your hand in some water, and flatten it out

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22.

Wait for the noodles to cool down and solidify, and then invert them after the cooled down and set. The first thing you need to do is to make sure that you have the right ingredients for the right dish, and that you have the right ingredients for the right dish.

3, no maltose can also be replaced with honey or all granulated sugar, the same must be boiled to 115 degrees to be able to. But try to use maltose it, because maltose has viscosity, can make the pastry soft, fluffy and delicious, and can reduce the sweetness. Maltose is only about one-third as sweet as granulated sugar, and would be too sweet if all of it was made with sugar. In addition, granulated sugar will darken in color during boiling, so if you accidentally caramelize it, you'll lose the whole thing. Adding maltose makes the syrup clearer and ensures that the finished product will not be easily loosened when it is set;

4. The noodles should not be cut too thick because they will swell up when they are in the oil, and I would say that they are about 1:4 in size;

5. If your sachets fall apart when you cut them into pieces after they have been shaped, the syrup is not being simmered correctly. Be sure to reach the temperature and state I said in step 18 to be able to;

7, in addition to dried cranberries, you can also add sesame seeds, peanuts, raisins and these things, to do a belong to your own cheesecake out of it, haha;

8, a back to life, if the first time to fail it's okay, do it a few times on the right, I do the first time to do it look also very losers. The oil for frying can be left out and kept for the next time.