Beijing Sachima
A traditional Beijing dessert, crispy and sweet, melt-in-your-mouth, a must-have festive snack carrying sweet childhood memories.
Ingredients
9 items- all-purpose flour 250g
- baking powder 1/2 tsp
- eggs 2
- white sugar 150g
- maltose 100g
- water 50ml
- vegetable oil as needed
- white sesame seeds 20g
- raisins 30g
Nutrition
Steps （6 steps）
Mix 250g flour and 1/2 tsp baking powder, add 2 beaten eggs, knead into a smooth dough, cover with plastic wrap and rest for 30 minutes.
Roll the rested dough into a thin sheet 0.3 cm thick, dust with flour, cut into 0.5 cm wide strips, and gently separate them.
Heat oil to 170°C over medium heat, fry the noodles until golden and floating, about 2 minutes, then drain.
In another pot, combine 150g sugar, 100g maltose and 50ml water, cook over low heat until dissolved, then over medium heat to 115°C (thread stage).
Put the fried noodles and raisins in a large bowl, pour hot syrup and quickly mix until evenly coated.
Transfer the mixture to a greased pan, sprinkle sesame seeds, press firmly, cool completely, then cut into pieces.
Tips
Keep oil at 170°C: too low makes noodles greasy, too high burns them. Cook syrup over low heat to avoid scorching. Mix quickly before syrup sets.
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