Posted by: Jonjon | July 20, 2009

Asian – Sha Chi Ma沙琪玛 9.5/10 February 22 2009


Picture Instructions

http://www.peifang.net.cn/article/xiuxianshipin/info-705.html

http://www.wretch.cc/blog/honhonwu/5970832

Dough

50% egg, 20% water, 1.5% baking powder to all high grade flour

Syrup

44% maltose, 44% sugar, 12% water

麵絲材料

高筋粉200g               100g

蛋2個            (100g)              50g

水40g                         20g

泡打粉3g                   1.5g

糖漿材料

麥芽糖150g               75g

細糖150g                   75g

水40g                         20g

作法

1. 高筋粉+蛋+水+泡打粉一起拌勻,接著慢慢揉到不黏手,不黏工作台即可,一旁醒麵20分備用

2. 將醒好的麵糰輕輕桿開成很薄很薄的麵皮(小心麵皮會黏工作台,可以灑乾粉)

3. 然後再將麵皮摺個幾摺,用刀切成像麵條狀(大小粗細如陽春麵般)

4. 油鍋加熱至180℃,將麵絲放入油鍋中炸至金黃色取出備用

5. 糖漿材料全部入鍋中熬煮至115℃ ± 2℃,熄火

6. 接著將炸好的麵絲,一口氣全倒入糖漿中快速拌勻,拌勻後裝模(模型請塗油或使用不沾烤布或烤紙),入模後要稍稍推擠一下沙琪瑪,接著桿平(或壓平)使之定型,待稍稍冷卻後即可切塊

高筋粉做出來的沙琪瑪口感比較脆

如果想吃軟一點麵絲的話

可以改用低筋粉或中筋粉

其他配料裡還可以添加葡萄乾或芝麻

味道也不錯吃

麵條千萬別桿的太厚太寬

不然…..

小心會炸出一大堆的「假油條」喔!

Conclusion

I was pretty lucky. I just boiled the syrup for about 3-4minutes at high heat and it reached the right temperature. When cooled, the sugar syrup was a bit hard but malleable, so I heated the syrup up again the next day and poured it into the fried flour strands. By the way, you have to turn up the heat a bit to actually make the flour strands turn crunchy. They will turn crunchy in the oil. I only used a thin layer of oil so I had to toss and turn, but it worked in the end so that was good.

It was quite hard to take the shachi ma out though.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: