Practice of baking chestnut in oven
wood
Ingredients: 800g chestnuts.
Accessories: edible oil10g red bean syrup 20g.
1. In the case of choosing chestnuts, choose the smallest particles possible. Personally, I feel that sharp chestnuts are good, which is what everyone often says.
2. After buying chestnuts, put them in the pot to clean the skin, and then put them in the pot to drain the water. Remember, the water must be drained and kept.
This process is a bit inconvenient, because we don't have a sharp fruit knife at home, so I use it immediately. Draw a cross on each chestnut, and the skin can be cut, which will not be too inconvenient. Because it is easier to cook after cutting, you don't have to worry about explosion when you put it in an electric oven.
4. Put the cut chestnuts into a slightly larger bowl or basin, and pour in the oil, about10g. Actually, it depends on the weight of chestnuts I will use cooking oil immediately, just shake it well.
5. First put the chestnuts in a small oven, then spread them on a tray and bake them at the highest temperature for about 10 minutes.
6. Take a small plate, add a spoonful of sugar and mix well with boiling water.
7. At this time, the chestnuts were held with their mouths open. Dip the brush head into the red bean syrup, and then lift the brush head. Brush each chestnut as well as possible, brush evenly, and bake for about 5 or 6 minutes after brushing the red bean syrup.
8. Well, fresh roasted chestnuts are ready.
9. Your baked food is delicious! It's fragrant and waxy. I said most of them are gone. The point is that it is still very easy to peel.