Homemade Crunchy Sachima

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) unsalted butter, melted 1/4 cup (60ml) unsalted butter, melted
• 3 large eggs 3 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon baking powder 1 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying
• Optional: sesame seeds for garnish Optional: sesame seeds for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 35g (15g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and baking powder.
2. 2.
   In a separate bowl, whisk together the eggs, melted butter, and milk.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a sticky dough forms.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium heat.
5. 5.
   Take small portions of the dough and shape them into rectangular bars or desired shapes.
6. 6.
   Carefully place the sachima bars into the hot oil and fry until golden brown on all sides.
7. 7.
   Remove the sachima from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Optional: Sprinkle sesame seeds on top for added flavor and presentation.
9. 9.
   Allow the sachima to cool completely before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the sachima.
• Eggs — Ensure that the eggs are at room temperature for better incorporation into the dough.
• Butter — Melt the butter and let it cool slightly before adding it to the dough to prevent it from cooking the eggs.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying the sachima.
• Sesame seeds — Toast the sesame seeds lightly in a dry pan before sprinkling them on top of the sachima for enhanced flavor.

Tips & Tricks

• For a sweeter sachima, increase the amount of sugar in the dough.
• Add a pinch of salt to the dough to enhance the overall flavor.
• Ensure the oil is at the right temperature before frying to achieve a crispy exterior and a fully cooked interior.
• Allow the sachima to cool completely before storing in an airtight container to maintain its crispiness.
• Experiment with different shapes and sizes to create a visually appealing presentation.

Serving advice

Serve the Homemade Crunchy Sachima as a delightful snack or dessert. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the sachima bars on a serving platter and sprinkle them with powdered sugar for an elegant touch. You can also serve them in individual paper cups for a more casual presentation.