Homemade Cranberry Puff Slice Recipe

Shajiamal also known as Saqimao, is a food of the Manchu ethnic group."Dog milk sugar dipped in candy.". Take noodles and fry them to maturity, then mix with sugar into small pieces. Saqimao is loved for its soft and sweet texture that melts in your mouth. As a descendant of the Huangyali Banner of Manchu, I have always enjoyed eating it. Making it myself isn't difficult at all; in fact, it's guaranteed to be better than store-bought.

　　Ingredients Main ingredients

ordinary flour 230 grams,eggs 160 grams, water 50 grams, white sugar 120 grams,maltose 140 grams,corn starch as needed,mixed berries 30 grams, baking powder 4 grams

Steps

Prepare the ingredients.

Put the flour, baking powder, and eggs into the bread machine bucket.baker's In the bowl.

Start the bread machine kneading program for 10 minutes. If you don't have a bread machine, you can knead the dough by hand. This process will be somewhat sticky; apply some corn starch on your hands to prevent sticking.

After kneading into a smooth dough, take it out.

Cover with a glass bowl or plastic wrap and let it rest for 1 hour. Allowing the dough ample time to rest helps in subsequent rolling.

Roll the dough out, making it about 3-4 millimeters thick.

Cut into small strips and dust lightly with corn starch to prevent sticking.

Pour oil into a pot and heat until it reaches 70% hotness.

Fry the Shajiamal strips until they turn light yellow, then remove them for use later.

The fried Shajiamal strips taste great when eaten alone as well.

Prepare an 8-inch square non-stick mold by applying a layer of corn oil on its inner wall to facilitate unmolding later.

Pour the water, white sugar, and maltose into a pot and simmer over low heat. Stir occasionally to prevent burning at the bottom. Keep stirring until the mixture becomes thick and forms large bubbles.

Meanwhile, pour the Shajiamal strips and mixed berries into the pot, continuously stir-frying them to ensure each strip is coated with syrup.

Quickly transfer the sugar-coated Shajiamal strips and berries into the mold, cover with a piece of oil paper, press firmly to make sure they are compacted and leveled.

Once set, remove from the mold while still warm. Let it cool before cutting into pieces for serving.