Coconut cinnamon

Recipe Recommendations

• osmanthus sauce 1 bottle
• coconut juice 1 bag
• Geili powder a little
• white sugar a little

• sweetening
• cook
• three-quarters of an hour
• simple

Steps for Coconut cinnamon

1

Cinnamon sauce, a 65-gram coconut-juice trigonometry bag, glyp。

2

30g of glycol is two spoons of milk and tea。

3

This is the glitter。

4

call it 350 g water。

5

Two spoons of cinnamon sauce in the water。

6

A little bit of white sugar to even it。

7

pour well-modified cinnamon water into the pot, slowly boil it, and when water warms up, add 30 g g of glycerine, and mix it with a spoon until it boils down。

8

it's also 30 g hotter, adding 65 ml of coconut, and a little bit of sugar。

9

It's also 30 grams of glycerine, which boils and stirs until it boils。

10

There'll be a lot of foam on it. We'll leave it with a spoon。

11

Take the same size of two little sauce bowls and pour them into a part of the bowl. The purpose is to keep them cool, and the final product level is even。

12

Take a plastic rectangular lunch box, and we'd better get rid of it with a plastic box and pour a small bowl of cinnamon juice into the freezer。

13

When the cinnamon juice condenses and then pours into a small bowl of coconut juice, we must make sure that it is cool, otherwise it will be easier to burn the cinnamon juice, so that it will be condensed on just one layer, and it will be given beautiful cinnamon cake. When it's all frozen, then it's gone off, and when it's off, we're going to roll out with a toothpick on the edge of a plastic lunch box. Cut into the shape you like。

Coconut cinnamon Make Tips

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