Saqima

Name: Saqima
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Ingredients: 15.5 kg strong flour; 2 kg dusting flour; 7 kg eggs (whipped until foamy); 0.75 kg green plums (sliced); 0.15 kg melon seeds; 1 kg hawthorn cake; 0.5 kg raisins (washed in cold water and set aside); 0.5 kg osmanthus sugar; 2.5 kg sesame seeds; 10 kg frying oil; 10.5 kg white granulated sugar (for syrup, sugar-to-water ratio 10:4); 13 kg maltose (for syrup); 3 kg honey (for syrup)

A Beijing-style pastry whose name is a transliteration from the Manchu language. Made with eggs, flour, and syrup, it has a crispy yet tender texture and a golden color.

3h 30m

Easy

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Ingredients

strong flour 15.5 kg

dusting flour 2 kg

eggs (whipped until foamy) 7 kg

green plums (sliced) 0.75 kg

melon seeds 0.15 kg

hawthorn cake 1 kg

raisins (washed in cold water and set aside) 0.5 kg

osmanthus sugar 0.5 kg

sesame seeds 2.5 kg

frying oil 10 kg

white granulated sugar (for syrup, sugar-to-water ratio 10:4) 10.5 kg

maltose (for syrup) 13 kg

honey (for syrup) 3 kg

Instructions

Kneading the dough

Whip the eggs until foamy, then mix in the flour and stir until evenly combined, forming a soft yet firm elastic dough. Divide the dough into pieces of about 1.5 kg each. Knead until the surface is smooth and no lumps remain inside, then let the dough rest for about 30 minutes.

Cutting into strips

Using a rolling pin or dough roller, roll the rested dough into sheets about 0.2 cm thick, then cut into strips roughly 10 cm × 0.2 cm. Sift off any excess dusting flour and proceed to deep-fry.

Deep-frying

Heat the oil in a wok to 120°C–160°C. Add the sifted noodle strips in batches and fry until pale yellow and cooked through, then remove and drain.

Cooking the syrup

Combine the white granulated sugar with the appropriate amount of water (sugar : water = 10 : 4) in a pot and bring to a boil. When the temperature reaches 114°C–116°C, add the starch syrup and osmanthus sugar, and continue cooking until the temperature again reaches 114°C–116°C. Remove from heat and prepare for glazing (also called 'coating with sugar').

Glazing and shaping

Slice the green plums, rinse the raisins and green/red fruit shreds in cold water, and set aside. Place a wooden frame on the work surface, lightly dust the inside with dusting flour, and sprinkle on a layer of sesame seeds. Toss the fried strips with an even coating of sugar syrup and pour them into the frame. Use a scraper to level the surface, evenly sprinkle the fruit toppings on top, and press down gently without compressing too tightly to a thickness of about 3.5 cm. Cut into 4.5 cm pieces and let cool.