Shaqima's simplest and most detailed method, without adding a drop of water, is crispy, soft and does not stick to the teeth

Beat the prepared eggs in a bowl, about 150g, beat and set aside;

Add 2g of aluminum-free baking powder to 300g of flour and stir well;

Adding baking soda and eggs to the flour can make the shaqima more fluffy; If the eggs are relatively small, you can add some water or add another egg, stir into a dough flocculent, knead it into a smooth dough with moderate hardness and softness, cover it with a lid, and put it aside to let the dough rise for half an hour;

Sprinkle some dry cornstarch on the cutting board to prevent sticking, put the dough on it, roll it out with a rolling pin, and the dough should be rolled thinner, with a thickness of about 1 mm;

Cut the thin dough into strips about 5 cm wide, and then sprinkle some dry starch on the surface to prevent sticking after cutting, and wipe evenly, (stack the two together and cut them into thin small noodles, the noodles at this time can not be cut too thick, because they will become thicker after subsequent frying, and if they are cut too thick, they will become thicker after frying, and the shaqima made later will not look good;

Once cut, shake the small noodles apart to prevent them from sticking together;

Add a little more cooking oil to the pot, heat the oil temperature to the chopsticks, and put dense small bubbles in it to fry;

Put the cut noodles in, the oil temperature is enough for the noodles to float soon, fry about 30S, the surface is slightly yellow, you can fish it out, the shaqima that comes out of this way will not be hard, you must not overblow it, take it out and put it aside for later use;

Add 80ml of water to the pot, pour in 80g of sugar and 80g of maltose, boil over low heat, boil until the sugar slowly melts, the syrup becomes thick, and there are dense small bubbles to turn off the heat;

Then pour the fried noodles into it, quickly stir evenly, you can also add some black sesame seeds and your favorite dried fruits, I add 30g of raisins here, stir evenly;

Then pour the noodles into the mold, press it flat, be sure to press it hard, so that it is not easy to spread out when cutting, if the mold is not sticky, you must first brush a layer of oil on the surface to prevent sticking;

After pressing, put it aside to cool, and after cooling, you can demold and cut it into small squares, so that the family version of Shaqima is ready;

Summary of Shaqima's approach:

1. Raw materials: 300g flour, 3 eggs, 2g baking powder, 80g sugar, 80g maltose;

2. Maltose plays a role in binding;

3. White sugar can be appropriately increased or decreased according to the degree of sweetness, and the ratio of white sugar to maltose is 1:1;