Sachima is a traditional Chinese pastry with a crispy and sweet - glutinous texture. The production process is relatively complex, but it can also be made at home as long as you follow the steps. Here are the basic steps to make sachima:
Ingredient Preparation
Main Ingredients:
Sub - Ingredients:
Production Steps
Make the Dough
Prepare the Dough:
Crack the eggs into a large bowl and add an appropriate amount of water (the amount of water should be adjusted according to the water - absorption of the flour. Generally, the total amount of eggs and water is about 150 - 200 milliliters).
Stir the eggs and water evenly with chopsticks, then add the flour.
Knead it into a smooth dough by hand. The dough should be a bit stiff so that the fried noodles will be crispier.
Wrap the kneaded dough with plastic wrap and let it rest for 30 minutes.
Roll the Dough:
Place the rested dough on the cutting board and sprinkle an appropriate amount of flour to prevent sticking.
Roll the dough into a thin sheet with a rolling pin, about 2 - 3 millimeters thick.
Cut the rolled dough sheet into long, thin strips with a knife, about 3 - 5 millimeters wide.
Prepare the Noodles:
Fry the Noodles
Prepare the Oil - pan:
Pour enough oil into the pot and heat the oil to 160 - 170℃ (you can test the oil temperature with a chopstick. When small bubbles appear around the chopstick, it's the right temperature).
Put the noodles into the oil - pan in batches and gently stir them with chopsticks to prevent them from sticking together.
Fry the noodles until they turn golden - brown, then take them out and drain the oil.
Drain the Oil:
Place the fried noodles on kitchen paper to absorb the excess oil.
Boil the Syrup
Prepare the Syrup:
Add white sugar and maltose to the pot, along with an appropriate amount of water (the amount of water is about half that of the white sugar).
Turn on medium - low heat and simmer slowly. Do not stir during this process. Instead, gently shake the pot.
Boil the syrup until it turns golden - brown. Dip a chopstick into the syrup, and if it can pull out a thin thread, it's ready.
Mix and Shape
Mix the Noodles and Syrup:
Pour the fried noodles into the boiled syrup and quickly toss them evenly to ensure that each noodle is coated with the syrup.
Add roasted white sesame seeds and continue to toss evenly.
Shape the Sachima:
Pour the noodles coated with syrup into a mold or baking pan lined with oil - paper. Press them firmly with a spatula or spoon.
After the syrup solidifies, invert the sachima and cut it into small pieces.
Precautions
Dough Consistency: The dough should be relatively stiff so that the fried noodles are crispier.
Oil Temperature Control: When frying the noodles, the oil temperature should be moderate. If it's too high, the noodles will get burnt easily; if it's too low, the noodles will absorb too much oil.
Syrup Boiling: Do not stir the syrup during the boiling process to prevent crystallization.
Pressing for Shaping: After pouring the noodles into the mold, press them firmly so that the cut sachima pieces are neat.
Characteristics of the Finished Product
The well - made sachima has a translucent outer syrup layer, crispy inner noodles, and a sweet and glutinous taste. It is very suitable as a snack for festivals or daily consumption.
