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

330 grams of fresh water, 90 grams of red sugar in the pot, mixed with cooking to melt with red sugar, and shut down the fire。

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 syrup. 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

Pyrolytes in the pot are mixed up with the remaining platinum, which is in a viscous flow line and is made of white syrup。

9

Start steaming. Two jam pens are prepared, each filled with red syrup and white syrup, when the water in the steam pan is burned, the red syrup is squeezed into the English “Happy Birthday” and the heart pattern, the white syrup is squeezed into the pentagram, and the molds are placed into the steam pan (more complicated, it takes some time to squeeze the powder, if the water goes and puts the molds in the steam pan, if the powder is squeezed into the mould, the steam is too big, the hand is easily burned), and the coating is covered, and the fire is about two minutes to be cooked。

10

A layer of white syrup filled with plum pattern, covered and evaporated in flames for approximately two minutes to ripe。

11

A layer of red syrup, caps, three to five minutes of evaporation in the middle fire to be ripe (devading time, depending on the thickness of each layer, evaporated powder condensed, transparent, flexible and, if unsure, softly touched with a spoon, hard, ripe)。

12

A layer of white glucose, covered with evaporation of 3 to 5 minutes. The powder must be evenly mixed every time before it falls。

13

In turn, red syrup and white syrup are inserted until all the powder is evaporated and the last layer is 2 minutes more evaporated than the previous layer (as determined by the thinness of the cake). Steaming immediately comes out of the pot, completely cooled and disemboweled and sliced。

14

Bright colors, stereo patterns, eyes and stomachs。

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。