Nougat Shaqima

Overview

One of the most popular sweets on the Internet is Nougat Sachima. I have always liked making shaqima, especially in autumn and winter. I would make some to eat from time to time, but I have never made nougat shaqima. When nougat is put into shaqima, what kind of delicious food will come out? You won’t know until you try it. Once you try it, you will never forget it. It will throw away ordinary shaqima by a few streets. Today’s Nougat Shaqima, I combined my experience in making Shaqima and Nougat, and combined them into one. Most of the recipes on the Internet use baking powder, but mine does not use it, but I have some tips to make the Shaqima without baking powder still soft and delicious, haha, dear friends, don’t miss it, this one has no additives, has a real milky fragrance, is soft and delicious, and is a dessert that can be made without using an oven. Don’t wait until you try it! It should also be noted that nougat is somewhat tough, so you need to use a sharp knife to cut it more perfectly. I used a Japanese steel serrated bread knife from Xuechuchu. This knife is really sharp. You don’t need to use force at all to cut the sachima. It opens immediately with the cutter. The cut surface is very smooth and the sachima will not deform at all.

Tags

• snacks
• home cooking
• afternoon tea
• students
• butter
• dried cranberries
• edible oil
• egg
• marshmallow
• milk powder
• plain flour

Ingredients

Steps

1. 1 Crack the eggs into a basin that is oil-free and water-free, and beat with a whisk until the volume increases 2-3 times. It does not need to be completely beaten. It is basically enough to beat it to this state. In this way, when the noodles are fried, the Shaqima will be soft and there is no need for baking powder

   

2. 2 Add the flour, preferably sifted in. Just plain flour

   

3. 3 Use a spatula to stir and knead into a dough. Do not over-knead

   

4. 4 If the dough is a little sticky when rolling out, you can sprinkle a little cornstarch on the surface to prevent it from sticking. You don’t need to make too much thin dough, otherwise it will affect the softness

   

5. 5 Roll it into a piece with a thickness of 2 mm, and then cut it into strips with a width of 2 mm. When cutting, sprinkle a little cornstarch for dipping

   

6. 6 Heat the oil to 50%, fry until slightly brown, remove and set aside. Fry it several times, otherwise it will be fried unevenly, and do not fry it for too long to avoid the final product having a hard texture. Set aside after frying everything.

   

7. 7 Using a non-stick pan, add butter over low heat until melted

   

8. 8 After the butter melts, add the marshmallows and continue to heat over low heat until the marshmallows melt. Stir properly in the middle to allow the marshmallows to heat evenly

   

9. 9 After the marshmallows melt, add milk powder

   

10. 10 Still stir-fry over low heat until the milk powder and marshmallows are completely blended, then turn off the heat

    

11. 11 Add the fried noodles and chopped dried cranberries, pour the best on a non-stick oil cloth, and quickly knead into a ball. This step needs to be done in chunks, as the nougat dough will not stick well after it cools down

    

12. 12 After forming into a ball, place into a non-stick baking pan, roll the surface flat and let cool

    

13. 13 After cooling, pour it out and cut into strips first and then into cubes. I used a Japanese steel bread knife from Chef's Kitchen to cut it. The pieces were cut at night and the kitchen was dimly lit, so the photos were a little dull.

    

14. 14 This knife is very sharp and the cutting surface is very smooth

    

15. 15 Take pictures of the finished product as soon as you wake up in the morning, otherwise it will be eaten up quickly. Very delicious nougat shaqima