Coconut red sugar, lasagna

1

Make red syrup. Pour 330 grams of clean water and 110 grams of horse hoof powder into the bowl, evenly mixed, filtered, provided with raw powder, spare。

2

Put 330 grams of clean water, 90 grams of red sugar (or black sugar) in the pot, mix it with cooking to melt it (or black sugar) and turn it off。

3

Take about 60 grams of marmalade into the pot, mix it quickly and watch it until the powder in the pot is in a sticky flow line and shut down。

4

The cortex in the pan is mixed up with the remaining mags, which are in a visceral state of viscosity, so that the moisture is not distilled during the evaporation process and the red syrup is finished。

5

Make white powder. Drop 270 grams of clean water and 110 grams of horse hoof powder into the bowl, evenly mix it, filter it, get the raw powder, get it back。

6

1 box (250 g) of coconut juice, 140 grams of water, 80 grams of white sugar in the pot, evenly mixed, boiled, moved to the smallest or off-fire。

7

Take about 60 grams of marmalade into the pot, mix it quickly and watch it until the powder in the pot is in a sticky flow line and shut down。

8

The cormorants in the pot are mixed up with the remaining platinum, which is in a viscous flow line and is finished。

9

Start steaming. When the water in the steaming pot is burned, a small spoon is used to squirt some red syrup into the lumbers and petals between the moulds, and the molds are put into the steaming pan (when the water is opened, the mold is put into the steaming pan, the powder is cast into the mould, the steam is too large, the hand is easily burned), and the cap is added, and the fire is evaporated for about two minutes to the ground。

10

A layer of white powder, caps, three-to-five-minute evaporation in the fire (devading time, depending on the thinness of each layer, evaporated powder condensed, transparent, flexible, if unsure, softly touched with a spoon, hard, ripe)。

11

A layer of red syrup with a lid evaporating for 3-5 minutes. The powder must be evenly mixed every time before it falls。

12

In turn, the red syrup, the white powder, until all the powder is evaporated, each layer being a bit more slurry than the previous layer, whichever covers the colour of the upper layer, and the last layer being two minutes more evaporated than the previous layer (as determined by the thinness of the steam cake). Steaming immediately comes out of the pot, completely cooled and disemboweled and sliced。

13

A lasagna with black sugar。

14

It's made of black sugar。

15

A thousand-storey horse hoof cake made out of black sugar。

16

A lasagna with red sugar。

1. Sugar volume increases or decreases according to personal preferences. The layer of steam, the thickness, according to their preference. 2. The quantity of water is greater or less, and the softness of the finished product is determined by preference between soft and hard. If made from sticky coconut, the amount of water will need to increase. The ratio of horse hoof powder to clean water (or fresh water + coconut juice) is generally 1:6 and there will be some variation in the amount of water used in different brands of horse hoof powder and coconut juice (coconut) which will need to be increased or reduced as appropriate. The horseshoes in this section are used for horse hooves and coconut juice (similar to the viscosity of milk). 3. Steamed horseshoes must be completely cool before they disembowel, sliced, and the hot cut will be sticky and unformed. 4. In steps 3 and 7, when some 60 grams of powder is poured into the pot and mixed with sugar water, it is important to mix quickly to prevent condensation and, if condensed, filtered, otherwise the finished product will have atmospheric holes and rough. Remember that the final generation of the horse-hoove powder should be in a thin, sticky, flow-like form, and that if there are creeps, impurities, etc., it should be filtered, so that the finished product will be fine and smooth. 5. For each boiler cap to be opened, the water vapour on the lid is wiped out, otherwise it falls on the surface and affects the finished product. 6. After each layer is evaporated, if water is found on the surface of the surface, it will have to fall down or dry the water with a gauze, otherwise it will be easy to mix and influence the beauty of the product。