Original Flavor Shaqima

Taste: Sweet; Technique: Deep-fry; Time: One hour; Difficulty: Easy.

Detailed Steps for Cooking Original Flavor Shaqima

Prepare the ingredients. 220g all-purpose flour, 5g baking powder (optional), 3 eggs, 100g granulated sugar, 100g maltose, 40g water, a little cornstarch (for dusting to prevent sticking), a little vegetable oil (for frying).

Sift the flour and baking powder, add 3 eggs, mix well. (The dough may be a bit sticky after mixing, you can sprinkle some cornstarch).

Let the dough rest and rise for 15 minutes.

Cut into small strips about 2mm thick.

Dust the noodles with some cornstarch to prevent sticking (otherwise they will stick together when frying, which can be troublesome).

Heat the oil to 5 minutes, low heat, fry in batches slowly until slightly golden brown, then remove and set aside.

Set aside the fried noodles.

Make the syrup. Combine granulated sugar, maltose, and water in a pot (preferably non-stick), cook until many small bubbles appear, then simmer over low heat until you can pull a very thin thread with a chopstick (this requires patience, it must be cooked just right).

Pour the noodles into the cooked syrup, quickly mix to coat each noodle with syrup, then transfer to a square container (line the container with plastic wrap to prevent sticking). Press and flatten while still warm.

Once cooled, cut into pieces and it’s ready to serve.

Store in a dry place.