Caramel treats. stunning

Published Aug 2, 2021 at 23:23pm ET

Shakima, one of the favorite snacks in childhood. Its easy to do.

Food Material List

1 Plain flour 200g
2 Egg 3
3 Baking powder 5g
4 corn starch Appropriate amount
5 Berry sugar 150g
6 water 35ml
7 Malt dust 100g

Operational steps

1 The flour foam is sifted on the kneading mat (or directly mixed in a basin). The middle is hollowed out and the beaten eggs are added. The flour is mixed with a scraper and kneaded into a wet dough. The dough is sticky and soft, so that it can make a soft Shakima. (My eggs are small and slightly dry, so I added 20 ml of water.)
2 Dough cladding insurance film, forbidden to wake up for 20 minutes.
3 Sprinkle some corn starch on the kneading mat, roll the dough into 0.2cm slices and cut into thin strips.
4 Sprinkle corn starch on thin strips to make them loose and non-sticky
5 Screen out excess starch
6 Test the oil temperature with a plumule. If the plumule rises quickly, it means the oil temperature is OK. Put in the chaff and start to fry
7 Deep-fry till golden yellow and bring out to cool
8 Take a non-stick pan, add granulated sugar, 35ml water and maltose, and boil sugar over medium and small heat.
9 Boil until syrup temperature reaches 115 degrees. Turn off the fire.
10 Pour in the fried spaghetti and mix well. Make every embryo wrapped in syrup
11 Pour into the mould and compact it by hand while it is hot. (Better wear insulating gloves) I use a Lekui silica gel mold, which is non-sticky and easy to use. If it is a common die, it can be covered with oil paper or greased and anti-sticking.
12 Put it in a cool place and it can be stripped and cut into pieces. For convenience, I cut it into mahjong brand size. One bite at a time.
13 The size is arbitrary
14 Finished products ~

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