How does Shaqima make it sweet and soft but not hard?

The required ingredients are 250g of flour, 3 eggs, 50g of soft sugar and 50g of maltose.

Production steps

1. I prepared 250g flour, beat it with three eggs and mix the eggs. If the egg is small, you can add some water. The dough is neither soft nor hard. Cover for 20 minutes.

2. Sprinkle some flour on the panel, roll it thin, roll it into a pancake with a thickness of 1 mm, then cut it into strips with a width of 5 cm, and then cut it into small noodles. Don't cut this kind of noodles too thick, because they will thicken after frying and are not easy to cook. Second, Shaqima is not good-looking. Sprinkle some dry flour on the noodles and shake the small noodles to prevent adhesion. ?

3. Pour some oil into the pot and heat it. As long as you insert chopsticks, you can emit dense bubbles. Put the noodles in for frying. The oil temperature must be sufficient. Just fry 15-30 seconds. If it takes too long, the noodles will lose a lot of water, and they can be fished out when they turn yellow slightly, so that Shaqima will not be hard. ?

4. Add 50 ml of water to the pot. 50g of white sugar and 50g of maltose, simmer on low heat until the sugar melts. 5. Many people ask if it is okay to add maltose, and the answer is no. Maltose mainly plays an adhesive role. Maltose and soft candy are boiled until they are thick, and when they are held together with chopsticks, they will spin. ?

6. After the sugar is boiled, pour in the fried noodles and stir them evenly quickly so that the noodles are covered with syrup. You can sprinkle some black sesame seeds and cranberries, stir them evenly, quickly pour them into the mold for shaping, and put a piece of oil paper on it to flatten it, so that it is not easy to spread out and arrange it in a rectangle when cutting. That's it, wait for the wind to cool.

Tip: 1. Good dough is soft or not, and fried noodles that are too hard will harden; 2. Noodles should not be too thick and fried for too long 15-30 seconds. 3. The ratio of soft candy to maltose is 1: 1 until the syrup is extracted;