Why does homemade shaqima fall apart? What are the ingredients for making shaqima?

Shaqima is also a kind of food with unique characteristics in my country. It is a sweet and crunchy food made of flour and syrup, also called sachima. I still remember that my family liked to buy Xu Fuji's shaqima during the Chinese New Year. In fact, you can make it at home with flour. Many netizens on Weibo have also begun to share their experience of making shaqima. The problem with making shaqima by yourself is that it is easy to fall apart. Why is this?

Why does homemade shaqima fall apart?

The reason why shaqima is easy to fall apart: the cooked syrup has not reached the requirements for making shaqima.

Boiling sugar is not just about melting the sugar, it must be cooked to "double silk" before it can be fried. The so-called "double silk" is to take a spoon of the cooked syrup and pour it down. Observe the syrup poured out according to the usual practice, and the state of flowing down will start to flow like ordinary water, slowly it will flow like a line, then it will flow into two thin threads, and then it will flow into many thin threads. This is how sugar is cooked. As for shaqi ma, it is generally best to swim to double silk.

Second, the fried semi-finished products should be fried in syrup. There is no need to explain this in detail, the main thing is to mix it well, mix it well, and make it firm in the box, and then cut it after it cools down. It must be completely cooled, otherwise it is very likely that it is not completely cooled.

What are the ingredients for making shachima?

Basic recipe: 250 grams of medium-gluten flour, 2 eggs (small), 3 grams of yeast, 1 gram of aluminum-free baking powder, 50 grams of water, 50 grams of white sugar, 50 grams of maltose, 50 grams of raisins or other candied fruits, 1500 grams of salad oil (for frying). Cocoa powder, brown sugar and other ingredients can also be added to the raw materials. The specific amount can be determined by yourself.

Prepare the dough: 250 grams of medium-gluten flour, 2 eggs (small), 3 grams of yeast, 1 gram of aluminum-free baking powder, 50 grams of water, mix into dough, and cover the dough with a wet towel.

Forming: Roll out the dough into thin sheets and cut into long strips.

Frying: Heat the salad oil to 150 degrees, fry the noodles until fluffy, remove from the pan and set aside.

Coat with candied fruit and sugar liquid: Cut candied fruit and other dried fruits into small pieces, spread on a lightly oiled stainless steel square plate (or other square plate) for later use, add water, sugar and maltose to a pot, boil the sugar liquid into a stringy state, pour it into the noodles and mix quickly. Put it on a plate while it is hot, flatten and compact it, and let it cool.

Forming: Cut according to your own requirements. But this operation must be done before making sure it is cool.

What nationality is Shaqima from?

Many people think that shaqima is a Manchu snack, which is totally wrong.

"Shaqima" is a transliterated name. The prototype of this snack is Han Chinese, originating from Shaanxi in the north. It was introduced to Khitan during the Tang Dynasty and formed its current appearance. "Shaqima" is not a transliteration of Manchu, but a Khitan language.

In other words, the relationship between Shaqima and the Manchus is not worth even a dime, no matter how serious it is.

The prototype of Shaqima still exists today and is available everywhere. It is actually fried rice cake. Of course, in the earliest times, it was not the current material, but millet rice, which was fried and dipped in a little sugar and cut into square cake shape for easy carrying.

Why does homemade shaqima fall apart? What are the ingredients for making shaqima?