Mountain rolls

1

Be ready for yellow sugar and fresh mountains。

2

The way the mountains go to the nuclei: to rip them apart horizontally and split them into half nuclear, the other half unnuclear。

3

We're going to remove the nucleus that's coming together, so we don't need a nucleus。

4

I'll take the part on the bottom half, and I'll split the meat down a few petals, and I'll just throw it away。

5

All the mountains are treated like this。

6

And put the mountains into the small pots, and water over the mountains, and put them into the marmalade. They can also be replaced by old glucose (white) or fine sugar. Sugar is less sweet than fine sugar and needs to be adjusted as appropriate。

7

And when the fire boils, it boils for about ten minutes, and then the mountains become soft。

8

Get the boiled mountains out. The rest of the iced water in the pot can be frozen in the fridge, drink a little bit daily and help digest。

9

(c) Slurping mountains and an appropriate amount of glucose water into a food machine or a wall breaker。

10

In non-cooked casseroles, a small fire is used to make the mud sticky, so that it does not drop on the shovel so that the first fire can shorten the time required for drying。

11

and pour the mud into the gold plate (with a square of 28 cm long and not glued) and smooth it with a scratchboard. a small amount of vegetable oil can be painted in advance on the grill, or oilable paper can be placed on it, making it easier to disfigure。

12

Put it in the middle and lower of a preheated oven, 150 degrees of fire up and down, and a hot breeze for about an hour. If there is no oven, or if there is no rush to eat, it is also possible to leave the oven in the cold air for two or three days. The thicker the scratch, the easier it is to dry。

13

And he baked half-dry mountain chips out of the oven, and turned them over, and put them on the tarp。

14

Cut off the more dry parts with a knife and split the whole piece into pieces。

15

A two-finger strip, starting at one end。

1. the extent of drying should be borne in mind, and if you want to eat a roll, it would be better to dry it half-dry, and it would not break. if you want to be a more aggressive fruit-dand, you can split the mud into a gold plate twice, scraping it into two millimeters and drying it more thoroughly. 2. no additives were used throughout the process, colours were the natural pigmentation of the mountains, sweetness was the smell of the old ice cream, and adhesiveness was the natural glue of the mackerel. sealed freezers can be kept for about six months. 3. multicrystal ice sugar, also known as old ice sugar, is a product that has been dissolved, decontaminated, evaporated, condensed and crystallized. the old glucose is white, yellow, grey, etc., depending on the production process, the drying time and the decoloration process. the sweetness of the old glucose is lower than that of the white sugar, which is warm, and which also has a pulmonary efficacy for coughing and is suitable for eating in autumn and winter. 4. the use of old glucose may be adjusted according to the acidity of different mountains. if you don't feel sweet enough, you can add a small amount of glycerine sugar, and then you can melt into the mud。