Rancin' horse hoof

By VicentaLakin

Rancin' horse hoof
The first time I met Lanhiko, I fell in love with her plentiful, but not indifferent. The fragrance of the fragrance of the fragrance of the fragrance (also known as the fragrance of the fragrance of the fragrance of the mountain) is as large as sesame, contained in the fruit, full of radiant particles, rapidly swelling and abdominally capable of effectively controlling the increase in weight. The high-quality fibres of roach promote the normal metabolism of blood resin and lipid protein in the body and have health effects of detoxification, cooling, spleen, stomach maintenance and weight loss. It is simple, they are very easy to serve, they just need some cold water, and they flourish in the water with enthusiasm, as fresh and lovely as a holy flower. Ramses are used in a variety of ways and can be directly added to honey, milk, beverages or fruit and sugar, and can be made into pastries, etc. A sudden desire to make a horse-shoe cake with a roach, but the idea of modern fashion foods, the product of which is quite attractive, is a bit like the crumbs of a flamingo, and the taste is so warm that they can be made at home。

Recipe Recommendations

  • horseshoe powder 250 grams
  • Borneose 350 grams
  • Lanxiangzi 20 grams
  • qingshui 1500 grams

Steps for Rancin' horse hoof

  • Make Rancin
    1
    Raw materials
  • Make Rancin
    2
    Powdering of horses and hooves and 400 grams of clean water are mixed into plasma (without granular form) and the impurities floating on them are removed and then slowly poured into another container, with some sedimentary impurities and sand at the bottom to be observed at the end of the day。
  • Make Rancin
    3
    To boil 1100 grams of fresh water and ice sugar into sugar water, once it has been melted into sugar water, if impurities are found, the sugar can be poured out, the sediments removed from the bottom and then refilled into the pot to boil。
  • Make Rancin
    4
    (b) Smuggle the plasma and then pour the sugar water quickly into the plasma and mix it into the marmalade
  • Make Rancin
    5
    Spraying the roach into the raw slurry
  • Make Rancin
    6
    And it's even, and the roach will swell up when it comes to water
  • Make Rancin
    7
    Put a latte on the steamed container to make it easier for horseshoes to dry out
  • Make Rancin
    8
    (b) Pulp is poured into the container, and the container is slightly shaken to make the powder more evenly flat
  • Make Rancin
    9
    Put the container containing raw slurry in the steam pan for 20 minutes (time depending on the size of the container and the amount of the powder, the large stratification of the container, i.e., one layer of evaporation, plus one layer until the container is evaporated)
  • Make Rancin
    10
    Freshly fertilized horse hoof cakes are transparent (testing if the horse hoof cakes are ripe, i.e., white powder cannot be seen at once, and can be inserted into a horse hoof with a toothpick, if they are not。
  • Make Rancin
    11
    Steamed horseshoes are cooled and cut out to eat。
  • Make Rancin
    12
    And then it's using pudding
  • Rancin' horse hoof Make Tips

    1. The key to steaming water chestnut cake lies in making the "raw and cooked" mixture. The temperature of the sugar water should neither be too high nor too low; around 90 degrees Celsius is ideal. It is a matter of feel, and you will gain experience after experimenting a few times. You must pour the sugar water quickly into the raw mixture while stirring it. The raw and cooked mixture should be semi-transparent for the best result. 2. You must wait until the freshly steamed water chestnut cake has completely cooled down before cutting it; otherwise, it will not hold its shape. 3. Chia seeds are best soaked in cold water or lukewarm water; if hot water or boiling water is used, they will not expand.

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