Roasted chestnut with sugar(tang kao li zi )

Roasted chestnut with sugar

Introduction:

"I remember when I was a child, a chestnut tree was planted in my aunt's house not far away from home. Every spring, when the chestnut blossom was the most uncomfortable time for me. At that time, I thought that the flowers were so smelly. The whole village could smell it. After enduring a spring, I turned my eyes to autumn. When the chestnuts were ripe, I was still the group of people who loved to scold the smelly flowers, but every day Cat under the tree to pick up that mature and automatically burst down on the tree chestnut, if which partner in the grass pulled out one or two, we can envy the eyes to follow the old half a day. Now my aunt's chestnut tree is gone, but my hobby of eating chestnut has not changed. Occasionally, I can recall my happy childhood when I scolded flowers and praised chestnut fragrance, and the chestnut flowers in my memory are not so hard to accept. "

Production steps:

Step 1: wash the chestnuts out of the floating dust and dry them.

Step 2: cut the bulging side of the chestnut from head to tail with a knife, not too deep, just cut off the shell and lining.

Step 3: pour the tinned chestnuts onto the top of the pan and cover with baking oil.

Step 4: preheat the oven 180 degrees, put in the baking tray, and bake for 15 minutes.

Step 5: remove the chestnuts, pour them into the syrup and mix well.

Step 6: put it in the oven again, 180 degrees in the oven, and bake for 10 minutes in the middle layer.

Materials required:

Chestnut: 500g

Invert syrup: right amount

Oil: right amount

Note: 1, I use the invert syrup because there is just a little left at home, usually do it just need to put ordinary sugar water. 2, chestnuts must be cut and roasted, otherwise it can't taste, and more importantly, it will burst in the oven, which is dangerous.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Tang Kao Li Zi