Egg Shaqima Brown Sugar Shaqima
Overview
I have loved eating Shaqima since I was a child. I have bought various brands, but they are either too sweet or have too many additives. So you have to do it yourself. If you want to eat delicious food, you have to do it yourself!
Tags
Ingredients
Steps
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Put all the flour into the bread machine and crack in seven eggs. I used domestic pasture-raised eggs, six large and one small. Start kneading process.
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You can use chopsticks to stir slightly in the middle of kneading the dough.
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It felt too thin when kneaded like this, so after pouring it out, I kneaded some cake flour into it. Adjust according to the size of the eggs and the water absorption of the flour. In short, it should not be too dry. The noodles should be softer and the Shaqima should be softer.
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Knead evenly and let it rest for a quarter of an hour, then sprinkle with cornstarch and roll it into thin slices, as thin as a dumpling wrapper. Then cut into 0.3cm wide shreds and sprinkle with cornstarch to prevent sticking.
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Heat the peanut oil to the point where the noodles will float immediately after being put down. Turn on low heat, shake off excess starch from the noodles, and fry in oil until they float. If you like it crispier, fry it again later.
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I divided the fried noodles into two portions. Use a portion of the white sugar, maltose and honey marked A in the accessories. Boil it in a non-stick pan over low heat until it bubbles to about 120 degrees. Quickly add noodles, sesame seeds, and cranberries and stir. Pour into the mold, compact, let cool and then cut into pieces.
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There is no need to wash the non-stick pan. Just add the brown sugar, maltose and honey marked B in the accessories and cook until it reaches 120 degrees. Add noodles, pine nuts, and sesame seeds, stir in the mold, press well, let cool and cut into pieces.
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It’s not as sweet as the ones I bought, it’s delicious 😋
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Store in bags.
