Photograph of the finished Sachima

China · Bánh sợi chiên ép mật ong

Sachima

1 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.2 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Honey Honey 1 ½ cups
  • Photograph of Sugar Sugar 1.1 lb
  • Photograph of Maltose Maltose 8.5 oz
  • Photograph of Raisins Raisins 5.6 oz
  • Photograph of Oil Oil 7 ⅔ cups
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 3.5 oz
  • Photograph of Baking powder Baking powder 0.6 oz

Method

  1. 1 Knead the dough with only eggs and baking powder, without adding water, then let it rest for 1 hour.
  2. 2 Roll the dough very thinly, then cut it into thin strips like noodles and fluff it up with dry flour.
  3. 3 Fry the dough strips at 170 degrees for 40 seconds until golden brown and puffed up, then remove from the pan.
  4. 4 Sugar, malt, and honey are heated to 118 degrees to make a syrup that can be stretched into threads.
  5. 5 Mix the fried strands with hot syrup, then press firmly into a square mold for 20 seconds.
  6. 6 The syrup must be pressed while it's still hot; once it cools, the mass will fall apart and cannot be cut.

With an appliance

  • Air fryer 55 min

    Replace step 3: Spread the dough into a thin layer, spray evenly with oil, then air fry at 190 degrees for 5 minutes, flipping at the 2nd minute until the dough is golden brown and puffed up. The steps for cooking the syrup and pressing from steps 4 to 6 remain the same.

Start cooking