SA QI MA RECIPES

Steps:

• In a bowl, add egg, flour, and baking powder.
• You can mix by hand. (it may be a bit sticky at first, but it will take shape quickly)
• Smooth the dough and cover with plastic wrap for 30 minutes. (if the dough is still too dry, you can add a tiny bit of egg and keep kneading)
• Spread a little flour on a baking mat to prevent sticking, and roll the loose dough into slightly larger rectangular pieces.
• Then use a dough knife to cut into thin strips. (The cut should be about ½ cm, if it’s too thick, when it is fried it won’t look as pretty)
•  Toss the cut dough in your hands with a little flour to prevent sticking when frying.
• Heat enough oil to submerge about half the strips (only add half at a time, or they won’t cook properly), it takes about 7 minutes for the oil to heat up enough, and if you need to, put in one piece and see.
• Use a filter to flip it several times to color it evenly.
• Fry until golden brown, take out, and set aside. (it’s important to shake off excess oil, so that they do not become soggy)
• In a clean pan, boil water, sugar and salt.
• Use chopsticks to roll the malt sugar into the pan. (Maltose is more viscous. Use chopsticks to assist in melting when cooking.)
• Stir with a spoon until the sugar water is slightly softened and pour the fried dough. (should reach about 115 °C before adding, or the texture will not be correct. You can remove from heat when temperature is reached)
• Toss the dough in the pan until it is evenly coated with the mixture.
• Sprinkle with white sesame seeds and toss again.
• Scoop the fried dough into a mold. (if you do not have one like that which is used in these pictures, it may be a good idea to use pan spray to grease the pan so it doesn’t stick)
• Press tightly with your hand. (or put a layer of plastic wrap on top, put heavy weight on it)
• After cooling, the mold is turned upside down and released.
• Remove the mold, and you should see it look sugary and delicious like the picture above.
• Use a knife to cut into squares and eat!

Steps:

• In a bowl, add egg, flour, and baking powder.
• You can mix by hand. (it may be a bit sticky at first, but it will take shape quickly)
• Smooth the dough and cover with plastic wrap for 30 minutes. (if the dough is still too dry, you can add a tiny bit of egg and keep kneading)
• Spread a little flour on a baking mat to prevent sticking, and roll the loose dough into slightly larger rectangular pieces.
• Then use a dough knife to cut into thin strips. (The cut should be about ½ cm, if it’s too thick, when it is fried it won’t look as pretty)
•  Toss the cut dough in your hands with a little flour to prevent sticking when frying.
• Heat enough oil to submerge about half the strips (only add half at a time, or they won’t cook properly), it takes about 7 minutes for the oil to heat up enough, and if you need to, put in one piece and see.
• Use a filter to flip it several times to color it evenly.
• Fry until golden brown, take out, and set aside. (it’s important to shake off excess oil, so that they do not become soggy)
• In a clean pan, boil water, sugar and salt.
• Use chopsticks to roll the malt sugar into the pan. (Maltose is more viscous. Use chopsticks to assist in melting when cooking.)
• Stir with a spoon until the sugar water is slightly softened and pour the fried dough. (should reach about 115 °C before adding, or the texture will not be correct. You can remove from heat when temperature is reached)
• Toss the dough in the pan until it is evenly coated with the mixture.
• Sprinkle with white sesame seeds and toss again.
• Scoop the fried dough into a mold. (if you do not have one like that which is used in these pictures, it may be a good idea to use pan spray to grease the pan so it doesn’t stick)
• Press tightly with your hand. (or put a layer of plastic wrap on top, put heavy weight on it)
• After cooling, the mold is turned upside down and released.
• Remove the mold, and you should see it look sugary and delicious like the picture above.
• Use a knife to cut into squares and eat!