Shaqima
Overview
Shaqima is a snack I never get tired of eating. One piece when I'm greedy, two pieces when I'm hungry. It can be paired with a glass of milk for breakfast in the morning and a cup of coffee for afternoon tea. It's also very good.
Tags
Ingredients
Steps
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Crack four eggs into a bowl.
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Beat the eggs until frothy.
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Add flour, mix well and slowly knead into a ball. Just knead into a ball. Do not knead for too long, as it will affect the taste.
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Knead the dough and cover with plastic wrap to rest for 20 minutes.
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After the dough has risen, do not knead it, roll it directly into 3mm sheets.
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Cut into three even pieces.
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Sprinkle a little more cornstarch on each piece to prevent sticking.
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Cut into small noodles.
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Sprinkle cornstarch over noodles.
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Pour oil into the pot, heat the oil to 70%, add noodles, fry until slightly brown, remove and set aside. (If you like a harder texture, you can fry it more)
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In addition, add 30 grams of water to the pot, add sugar and boil until foaming, then add maltose.
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Stir-fry over low heat until stringy and turn off the heat.
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Add noodles and stir-fry quickly to coat each noodle with syrup.
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Sprinkle with your favorite dried fruits, I added black sesame seeds and wolfberry.
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While it's hot, pour it into a baking pan or a mold that suits you, use our best strength to compact it tightly and let it cool. (I usually do it at night and take it off when I get up in the morning)
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The unmoulded Shaqima is very tight.
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Then cut it into pieces of whatever size you think is suitable. There was a missing piece here and my mother-in-law took it and ate it.
