Chestnuts
By VicentaLakin
Autumn chestnuts, it's a shame not to eat. Recently, a book of Japanese sweets was bought, and Japanese sweets are often made of white beans and red beans. I'm using peas today, why use peas, because making peas so yellow I can get some of them for experiments. I don't know what's the difference with red bean sand。
Recipe Recommendations
- pea puree 170g
- white granulated sugar 50g
- agar 3g
- water 450g
- cocoa powder 5g
- sugar 5g
- chestnut kernels 15 tablets
- sweetening
- cook
- several hours
- ordinary
Steps for Chestnuts
1
Jean-Flue。
2
it's soft, dry water, sugar, water, 450g boiled, and boiled to fully melt。
3
Filter Jean-Flue, pour back into the pot。
4
Add pea mud, hit the fire, mix it evenly。
5
Cocoa powder mixed with sugar and water。
6
It's a very good idea to be able to make a full integration of peas and peas。
7
Pour into cocoa liquids and mix evenly。
8
Sifted liquids across。
9
Under the stainless steel basin, a cold water basin is prepared to mix and cool the liquid, so that it is sticky and rewinding the mould。
10
A cooling liquid pours into the mold, waiting for its natural cooling. It'll start coagulation at 40 degrees, so it'll be solidified without the freezer。
11
When you've got a chubby hair, you'll be able to melt the decorative gum and white sugar, boil the water, and melt it。
12
Cooked chestnuts on a solid lamb。
13
Cooked condensed resin into molds, so that it can cool and condensate。Chestnuts Make Tips
1- Jean-Claude is more insoluble, the water needs to burn, be patient, and be burned longer. 2. A mixed liquid must be shown to be warmed first, and if it is dropped directly into the mould, it will be easier to grade 3 with a very strong taste of cocoa, the lamb is humid, the chestnuts are oxidized, and it will have a good effect to buy the peeled chestnuts。