Sachima
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5
10 reviews
Excellent
Sachima
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Sachima is a sweet Chinese snack made from thin, deep-fried dough strips mixed with a syrup made of sugar, maltose, and water. The dough is made from flour, eggs, salt, and baking soda, kneaded into a smooth consistency, then rolled and cut into thin strips. These strips are fried until they float and become crispy.
Description
The preparation of Sachima begins with creating a dough from all-purpose flour, eggs, salt, and baking soda, kneaded until smooth and rested to improve texture and workability. After resting, it is rolled out and cut into fine noodle-like strips dusted with cornstarch to prevent sticking.
These dough strips are deep-fried in hot oil that is hot enough for the strips to float immediately, ensuring they crisp quickly without absorbing excess oil. Frying is done in small batches to maintain oil temperature and crispness.
After frying, the strips are combined with a syrup made from white sugar, maltose, and water to bind the pieces together, creating a sweet, chewy, yet crunchy snack. Each piece offers a balance of textures from the tender dough interior to the syrup coating.
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Ingredients
Noodle dough
- 200 g all-purpose flour 1 cup +1/3 cup, or bread flour
- 2 egg large, plus 1 egg yolk
- 1/8 tsp. salt
- 1/2 tsp. baking soda
Syrup
- 130 g white sugar
- 60 g maltose
- 40 water , 60ml
Others
- 1/4 cup cornstarch for dusting
Instructions
Make the noodle strips
- 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!!!
- 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
- 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.
- 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
- 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.
- 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
- 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.
- 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.
Notes
- Allow the dough to rest for at least 30 minutes, preferably an hour, before rolling and cutting to make it easier to handle.
- Do not knead the dough again after resting to maintain texture.
- The frying oil must be hot enough so the dough strips float immediately when placed in the oil.
- Nutrition is calculated per individual piece; this recipe yields about 9 pieces in total.
Nutrition Information
Show Details
Calories
107kcal
(5%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
20mg
(7%)
Sodium
68mg
(3%)
Potassium
21mg
(0%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
30IU
(1%)
Calcium
6mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 68mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 30IU | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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