Sachima

Make the noodle strips

1. Mix baking powder, salt with all purpose flour and then add the egg liquid in. Mix everything to a ball and continue kneading until smooth (you can rest for 15 minutes and then continue with the kneading). The dough can be quite sticky at the very beginning but further with the kneading process, it presents a smooth texture. Cover the dough and rest for at least 30 minutes. I highly recommend resting the dough for 1 hour so it can be easier to roll out.  Do not knead the dough again after resting!!! 
2. Spread some dusting flour (starch flour the best ) on your operating board, and roll the dough into a large wrapper (around 30cm long). Cut the large pieces into several parts and then further cut the flour piece into thin strips.

Deep-frying

1. Heat oil until really hot and test with one strip. Drop one strip in and see whether it can float immediately. If the strip lay down in the bottom of your pot, continue heating.
2. Fry the strips by small batches until slightly brown. Do not over fry the flour strips, otherwise cannot form soft texture. Shake off extra oil and then transfer all of the strips in a large pot. The frying process usually last for 12 to 15 seconds.

Cook Syrup & Mixing

1. In a deep sauce pot, place sugar, maltose, salt and water. Heat over medium fire until the syrup reaches 115 degree C. Don’t stir the syrup before the sugar dissolves and do not over cook the syrup. I have shown the techniques about how to test the temperature if you don't have a  thermometer. Use two noodle strips and catch some syrup, meet the two together and then pull away gently. A thin, long and soft thread should be formed. During the testing, turn off the fire to avoid overheating. The temperature of the syrup changes extremely fast at this stage.
2. Pour the syrup to the flour by batches (for better mixing). Mix well and try to make every strip coated with syrup.

Shaping and cutting

1. Transfer them to a lined mold. Slightly flatten to form better shapes. Wait until completely cooled down, cut and serve. My mold size is 22*17*4.5.
2. For the leftovers, package in air-tight bags and keep in room temperature up to 1 week. Do not leave it exposure in air, otherwise the humidity of the air can cause the sugar turns sticky again and further spoil the texture and taste.