Horseshoes

1

Horse hoofs wash up and slice up

2

Put half of the water (350 g) in the horse hoove powder and mix it evenly without particles

3

Take the other half of the water and heat it up and melt it

4

Pour the sliced horse hooves into the ice cream

5

A little heating

6

Quickly pour boiled horse hoof candy into the mixed horse hoof powder

7

It's best to have a translucent paste

8

Fall inside the mould, level the surface, steam in the pot for about 30 minutes

9

When it's ready, it's completely cool and then cut

10

It tastes better with a little guacamole

A: The quality of water chestnut flour directly affects the texture of the finished product; it is recommended to purchase high-quality water chestnut flour. B: The water chestnut syrup must be added to the flour paste quickly. If the paste immediately turns into transparent lumps after pouring, the water temperature is too high and it has been scalded too much. If it remains a white paste, the water temperature is too low and it has been scalded too little. A semi-transparent paste is optimal. C: After steaming, the product must be completely cooled before cutting into pieces to prevent it from losing its shape. It can be refrigerated, and the texture will be even cooler when eaten. D: Osmanthus syrup can be mixed into the water chestnut syrup and steamed together; the sugar content should be reduced appropriately.