Chestnut
By VicentaLakin
Before I made a chestnut lamb, but a water lamb. Let's make a nicer one for winter。
Recipe Recommendations
- peeled and cooked chestnuts of 30
- water 200g
- white granulated sugar 50g
- yellow sugar slices 50g
- Wei Lin 10g
- salt 1g
- Japanese red bean paste 300g
- low-gluten flour 30g
- Chestnut syrup 60g
- Pueraria powder 6G
- cold water 7g
- agar powder 2g
- fine sugar 100g
- maltose 50g
- sweetening
- steamed
- several hours
- ordinary
Steps for Chestnut
1
The material in the boiled manna, except for chestnuts, is placed in the basin, heating to melt。
2
After the sugar melts, the chestnuts are added, then the fire boils for a minute, and the fire freezes for the night。
3
Japanese red bean sands are mixed with low-banded flour。
4
Add sugar from the chestnut manna and mix it evenly。
5
Cold water, salt, root powder evenly mixed。
6
And it's in the red bean sand, and it's evenly mixed, and that's what steams the lamb。
7
Quite a mess。
8
Falling into the mold, blowing bubbles。
9
The fire broke open and evaporated for 20 minutes。
10
Scratch the surface with a scratch。
11
Put the chestnuts in the fire for 10 minutes。
12
It's hot down there, water and cedar, heating. It's easier to dissolve。
13
White sugar, heat, dissolve。
14
When the white sugar melts, the fire is shut down, the malt sugar is added, and the malt sugar is dissolved with residual temperature。
15
Steamed chestnut lamb, take it out。
16
Brush the sky。
17
Cold cut, you can eat。