Chinese Sachima Soft Flour Pastry Cake 沙琪瑪
I decided to try making a personal childhood favorite of mine, the delectable Chinese Sachima Soft Flour Pastry Cake 沙琪瑪 or 馬仔 as it is known locally in HK, a light, fluffy, tender pastry made of fried dough strips tossed with delicious caramelized syrup, dotted with raisins and roasted sesame seeds, then pressed and cut into delectable squares.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups all purpose flour, 300g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp sugar
- 2 large eggs, 110g, lightly beaten
- 1 egg yolk
- 2 tbsp water, 30g
- 3/4 cups sugar, 150g
- 5/8 cup maltose, 200g
- 1/3 cup water, 80g
- 1 1/2 tbsp honey 30g
- 1 1/2 tbsp butter, 20g
- 1/3 cup raisin, 50g
- 2 1/2 tbsp white or black sesame seeds, 20g
Instructions
- 1
Mix together the flour, baking powder, baking soda, salt and sugar. Add in egg, egg yolk and water, then mix until a saggy mass forms. Add more water 1 tbsp at a time if necessary to just bring the dough together. Knead until a smooth dough is formed. Cover and let rest for 30 mins.
- 2
Roast the sesame seeds in a pan over low heat, stirring constantly until light brown and aromatic. Be careful to keep watch and not let seeds burn. Let cool.
- 3
Roll the dough out on a lightly floured surface to 1/8 inch thick rectangular shape. Dust the rolled out dough lightly with flour. Fold the two long sides of the dough over so that the dough sheet is folded into thirds. Turn the dough 90° and repeat the rolling and folding and dusting. Use a sharp knife to slice the folded dough into 1/4 inch strips. Unfold and separate the dough strips.
- 4
Heat a large pan or wok with 2 inches of oil until the oil reaches 284°F (140°C) or until bubbles foam up around a chopstick that you stick in the oil. Gently drop in 3 strips of dough at a time. When the dough has risen to the surface turn over and let cook for 3 sec more until pale yellow. Remove from oil and place on kitchen paper to drain oil. Repeat until all dough is fried. Place into a oven turned to 220°F (104°C) to keep warm while making the syrup.
- 5
To make the sugar syrup, pour sugar, maltose, water, honey and butter into a deep pot (as the syrup will foam up.) Heat over medium low heat until the syrup reaches 248°F(120°C). Don't let the syrup go over this temperature.
- 6
Immediately pour onto the fried dough strands and toss until evenly coated, sprinkling in raisins and sesame as you toss. It's important to do this right as the sugar syrup is at the right temp, as it will be soft and pliable and much more easy to toss.
- 7
When the syrup is distributed evenly pour coated dough strips into a parchment lined cake pan or just onto a piece of parchment paper. Use your hands to pack firmly into the pan or into an 8 inch square shape.
- 8
Let cool completely and then use a sharp lightly oiled knife to cut into 2 inch squares. These sachima can be stored in air tight container for up to two weeks. Enjoy!