Chestnut
By VicentaLakin
Chestnuts have been a hobby since they were kids, they've always thought there were chestnuts in them, they've had lamb livers, and they didn't know it was made of red beans for years..
Recipe Recommendations
- Red bean paste stuffing 250g
- chestnut 150g
- agar 10g
- maltose 40g
- water 300g
- sweet fragrance
- cook
- a day
- ordinary
Steps for Chestnut
1
And I made my own unskinned soybeans, and then made them with a piece of fresh leather, and it was 300 grams。
2
Take the bean sak and put it in the mixer and break it. I'm a little rough, but it's better if I get a little bit more finished and taste。
3
Chestnuts are cooked in the skin and crushed with spoons. Chestnuts are wild chestnuts picked from the mountains, sweet and fragrance, and well run over。
4
Chestnut pours into the soy sauce。
5
10 grams and 300 grams of water are slowly boiled。
6
We'll boil it with malt sugar, then we'll boil it and pour it into the soybean plate。
7
Smuggled into a slightly sticky form, and if you're thin enough to cook, you have to mix it with a spoon。
8
I used eight inches of pizza while it was hot。
9
Jolly is so fast that the bean sand that is left in the pot is so close, so it has to be done quickly。
10
Put it in one night and let it coagulate。
11
There's extra soy sand and chestnut refrigerators for other uses。
12
It's got a flat plate on it, flipped over and pulled in. There's a chipmunk in the back, and it's more puffy。
13
It's okay to cut the strip evenly with a kitchen knife。Chestnut Make Tips
I don't like to go to the skin, or it smells better. People who like to taste it can go to the skin or the supermarket to buy red bean sand, and taste it closer to the finished product. It's just that there's chestnuts in the house, barley sugar in the table, and it's just right in the house, and it's a good taste。