Red bean and horseshoe cake

Preparation of ingredients:

Dry red beans 80g, sugar moderate

Horseshoe powder 125g, 150ml water (brewing syrup)

Icing sugar 90g (already reduced sugar), 340ml water (boil sugar water)

Operating procedure:

First, prepare the honey red beans, stirred well horse chestnut flour paste, and then boil the sugar water?

Focus on the raw and cooked syrup

First, the horseshoe starch re-stirred to avoid stratification of the sugar in the sugar water after the sugar melted and turned on a little bit of heat, while using a spoon to fill a spoonful of sugar water slowly poured into the horseshoe starch, while using a spoon/chopsticks to quickly stir and fill another spoonful to repeat this step sugar water on the lowest possible heat and a spoonful of hot sugar water to the raw syrup, and each time to stir it thoroughly on the good