Sachima

Sachima

　　Sachima (also spelled Saqima) was originally a famous imperial dessert from the Qing and Ming dynasties, known for its crispy, fragrant, soft, sweet taste and rich nutrition. It is also considered a local pastry of Wuhan. Sachima is a treasure of Chinese flour-based food culture, thriving for centuries. Both its name and preparation method evolved from the original “Saqima.”

Ingredients: premium flour 1000g, egg mixture 700g, baking ammonia 30g, baking powder 20g, maltitol 2300g, water 600g, starch (for anti-sticking) 300g, roasted sesame seeds 150g, frying oil 3000g.

Preparation Method:

1. Sift the flour and baking powder together, make a well on the kneading board, add the egg mixture and baking ammonia, mix into a dough, knead until smooth and elastic, then cover with a damp cloth and let rest briefly.

2. Wrap the starch in a piece of gauze to make a dusting pouch. Use a rolling pin to roll the dough out repeatedly until it forms a thin sheet about 1mm thick, then cut it into strips approximately 6cm × 0.7cm in size, resembling Chinese chive leaves.

3. Heat the frying oil to around 180°C, add several pieces of the raw dough, keep turning them until they turn golden yellow and become crispy, then remove them.

4. In another pot, simmer the maltitol and water over medium-low heat until the maltitol becomes thread-like when lifted, then remove from heat. Add the fried dough pieces, quickly stir evenly with a spatula, then pour onto a wooden board sprinkled with roasted sesame seeds and press flat (about 4cm thick). Once cooled, cut into small squares.

Quality Requirements: fluffy and crispy, neatly shaped, golden in color, fragrant and delicious, soft and melt-in-the-mouth upon eating.

Sugar-free egg crisp Sachima will become an ideal snack for trend-conscious consumers. It is crispy and soft, leaving a lingering tender aftertaste in the mouth, and offers dental health benefits such as cavity prevention, making it a premium choice among snacks.