2. First, melt the insulating water of white chocolate beans. It is suggested that the melting temperature should not exceed 50 degrees. When the chocolate becomes sticky, add water and stir quickly.
3. After the chocolate and water chestnut are completely mixed, let it stand for 30 minutes. After kneading them evenly on a silica gel pad, if the dough becomes hard, it can be softened by hand and reused.