Shaqima Flavor is Sweet and Delicious, with a Crispy, Fluffy, and Silky Texture, Fragrant Deep-Fried Red Sugar Melted Heart – A Favorite of Children

Shaqima, also known as Sakima, is a very common snack that's been around for a long time. You can find it in many supermarkets and bakeries. It's sweet, delicious, and has a light, fluffy texture, combined with its appealing color, which is why it's a favorite among children.

Shaqima involves using noodles that are deep-fried, then mixed with sugar. It has a pale yellow color, a fluffy and soft texture, and a fragrant aroma of maltose honey and honey. Because you can adjust the sweetness to your liking, you can brush it with different sugars, and nuts are also a good addition.

Here are the ingredients needed: Flour: 180g, Eggs: 2, Yeast: 2g, Maltose Sugar: 120g, White Sugar: 60g, Water: 60g, Black Sesame: As needed, Fruit Dry: As needed, Vegetable Oil: As needed.

Step 1: Prepare a container and put in the flour and yeast powder. Beat two eggs and mix them into the powder, then knead into a dough.

Step 2: Cover it with plastic wrap and let it rest for about 15 minutes. Use a rolling pin to flatten it and cut it into small noodles, don't make them too thick, sprinkle a little dry flour to prevent sticking.

Step 3: Heat the oil and put it into the pan to fry until it turns color. Shake off the excess dry powder, otherwise, it will spurt out during frying.

Step 4: The noodles have expanded several times in volume, quickly fish them out, then cool and reserve.

Step 5: Heat the pan to medium heat and melt the maltose sugar, water and white sugar. When the sugar syrup melts and bubbles, put the fried noodles into the pan, turn off the heat, stir evenly so that the sugar syrup coats the fried noodles, add some black sesame and your favorite dried fruit.

Then pour it into a mold, cool for about 2 hours. If you don't have a mold, put it into a shallow container. Finally, cut it into small pieces to eat. Making Shaqima is so simple, and the taste is very good. If you don't like it too sweet, you can reduce the amount of sugar. Don't add too much!

Delicious little snacks have always been loved by people. Whether it's the Shaqima made above, or the red sugar oil cake made below. As long as you know how to make it, your family will enjoy it. However, remember that deep-fried foods should be eaten in moderation.

Here are the ingredients needed: Ordinary flour 150g, Water 280g, White sugar 30g. Filling: Red sugar 70g, flour 15g, vegetable oil.

Step 1: Pour 280g of water into the pot and open medium heat, then add white sugar. Adding sugar will also make the oil cake skin sweet. As the temperature in the pot rises, the white sugar will melt with it. When the water boils vigorously, pour the flour into the pot, stir while pouring to prevent sticking.

Step 2: Continue stirring until the batter becomes viscous and there's no dry flour, and the color turns dark, making it difficult to stir. Then take it out and place it on a cutting board to cool slightly before kneading. Gently touch the dough with your hand to make it smooth and uniform.

Step 3: After kneading the dough, shape it into a long strip, then divide it into equal-sized dough pieces, and then knead each dough piece to make it as smooth as possible. After kneading, cover it with plastic wrap to prevent it from drying out.

Step 4: Put 70g of red sugar into a bowl and add 15g of flour, then use your hands to crush the large red sugar into small pieces and mix them evenly. Take out a dough piece, press it into a flat shape, then rotate your hands to press the dough into a shape with a thick center and thin edges.

Step 5: Place a spoonful of sugar filling into the shaped dough, wrap it with the same technique as wrapping dumplings, seal it tightly. If there is a lot of dough around the mouth, you can pull it off. Then press it flat again and place it on plastic wrap to prevent sticking. Finally, cover it with another layer of plastic wrap to prevent the surface from drying out.

Step 6: Put the oil cakes one by one into the pan. The oil temperature is now very high, so be careful not to burn yourself. Use a long chopstick to gently stir the oil cakes into the pan to prevent them from sinking and sticking to the bottom.

If you fry a lot of oil cakes, you need to fry several pots. If the oil splatters when you fry a lot of oil cakes, it means the temperature is too high, so wait until the oil temperature drops and then fry again.

There's a phrase used to describe oil cakes: 'Round like a pie, shaped like a drum, color like copper'. If your oil cakes have become like this, it means they are cooked. You can use a chopstick to fish them out and drain the oil.