A lasagna

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Lead

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POWDER IS SPLIT IN HALF, HALF A BOWL OF HOT WATER ABOUT 50 DEGREES, SO IT'S FLATTENED TO A PARTICLE-FREE POWDER, AND THEN IT'S PLATTERED INTO THE COCONUT, AND THEN 110 G WHITE SUGAR IS MIXED TO MELT, AND THE LITTLE WHITE POWDER IS READY.

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The other half, plus a bowl of warm water of about 50 degrees, is ploughed to zero particles,

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Yellow or black and two bowls of water melt

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A little cooler and then it's pouring into the third stage of the powder, and the sugar water temperature is about 85 degrees, and the powder will be condensed if it's too hot, and if it's too cold, a layer of floating water will not condensate,

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It's a little yellow, two minutes of steam, depending on the thickness of the pot,

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And a little white, two points steam, a little yellow, a little white, until the powder's evaporated,

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Five minutes of evaporation on the last floor.

1. The hardest part here is the temperature of the brown sugar syrup. If you can't determine it, scoop a spoonful of water chestnut powder slurry, pour it into the brown sugar syrup, and see if it sets. If it does, wait a bit; if not, pour it in with confidence. It is better for it to be slightly cool than too hot. If there is a little water floating on the surface, it doesn't matter; when pouring the white layer, pour a bit more and mix it evenly, and it will still set. 2. Just use a standard-sized bowl like the ones you use for daily meals to measure the water.