Honey chestnut(feng mi ban li )

Honey chestnut

Introduction:

"Autumn is the season to eat chestnuts ~ there are many people selling fried chestnuts with sugar on the street. They are always attracted by the sweet smell when they pass by. They can't help buying a bag to relieve their cravings ~ but the price is expensive ~ moreover, the chestnuts that sell too well may be added with industrial paraffin ~ they can do it at home ~ it's cheap and safe ~ and it's not worse than the ones outside ~"

Production steps:

Step 1: clean the chestnuts in the basin ~ cut a small hole with a knife~

Step 2: add 5g honey into half basin of warm water for 10 minutes~

Step 3: dry the soaked chestnuts with kitchen paper. Put a small spoonful of salad oil in the basin. Pour the dried chestnuts into the basin and shake them, so that they are evenly covered with oil

Step 4: put it in the baking pan and put it in the middle of the oven to 180 degrees for 15 minutes

Step 5: the crack has begun

Step 6: add a small amount of warm water to the remaining 15 grams of honey and evenly spread it on the cracked chestnut. Repeat the application on the cracked chestnut to make it sweeter

Step 7: bake in the oven again for 15 minutes ~ you can brush honey again in the middle ~ the fragrant chestnut is out of the oven ~ it's not worse than the outside~

Materials required:

Chestnut: 500g

Honey: 20g

Salad oil: 1 teaspoon

Notes: 1. When choosing chestnuts, it's better to choose fresh ones with fluffy, round one side and flat one side, with more sugar. 2. Be careful when cutting chestnuts. 3. When soaking chestnuts for the first time, add more water and submerge them. This way, they won't be too dry. 4. It's not suitable to eat more chestnuts~~

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Feng Mi Ban Li