Part 1: For the Plain dough
Ingredients
Method- 400g- Plain flour
- 220g- Whole eggs
- 40g – Egg yolk
- 2g – Salt
- 4g- Baking powder
- As needed- Vegetable oil for frying
- In a stand mixer, mix all ingredients and mix on medium speed until full gluten development, wrap the dough with cling wrap and rest in the chiller overnight.
- Roll the dough out to about 0.3cm thin and slice them into strips about 4cm / 0.5cm.
- Dust with flour to prevent them from sticking.
- Heat up the frying oil to 170 deg C.
- Fry the dough strips for about 3 minutes.
- Drip dry and cool completely.
Part 2: For the Cocoa dough
Ingredients
Method- 366g – Bread flour
- 240g – Whole eggs
- 40g – Egg yolks
- 2g – Salt
- 4g – Baking powder
- 34g – Deep Russet Cocoa Powder
- As needed- Vegetable oil for frying
- In a stand mixer, mix all ingredients and mix on medium speed until full gluten development, wrap the dough with cling wrap and rest in the chiller overnight.
- Roll the dough out to about 0.3cm thin and slice them into strips about 4cm / 0.5cm.
- Dust with flour to prevent them from sticking.
- Heat up the frying oil to 170 deg C.
- Fry the dough strips for about 3 minutes.
- Drip dry and cool completely.
Part 3: For the Seed topping
Ingredients
Method- 50g - Black sesame seeds
- 50g - White sesame seeds
- 30g - Wolfberries
- 60g - Pumpkin seeds
- Lightly toast the black and white sesame seeds at 190 deg C for about 7 minutes or until fragrant, set aside to cool.
- Lightly toast the pumpkin seeds at 180 deg C for about 7 minutes or until fragrant, set aside to cool.
- Mix all ingredients together.
Part 4: For the Maltose Syrup
Ingredients
Method- 900g – Castor sugar
- 340g – Rice maltose syrup
- 260g - Water
- In a pot, mix all ingredients together and cook at medium-high heat, do not stir.
- When the syrup temperature reaches 110 deg C, remove from heat
- Use the syrup when it’s still hot.
Part 5: To Assemble
Method- Mix both the fritters evenly.
- Pour the maltose syrup evenly over the fritters and mix quickly and evenly.
- Pour and spread onto a parchment lined half baking tray and sprinkle the seed toppings over the top.
- Place another parchment onto the fritters, using a rolling pin roll and press down on the fritters until it is compact.
- Cool until slightly warm, using an oiled knife, slice the Sachima to about 9cm /4cm.
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