Chinese Food
Lollipop and Sydney lollipop
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Bingtangxue pear can stop coughing and moisten the lungs ~ lollipop made of pure pear juice + bingtangxue + maltose ~ delicious and visible ~ PS - some questions about the production process of everyone. I'm here to reply the following questions: 1. Sticking teeth. It shows that the time for sugar boiling is not enough. The easiest way is to drop a drop of sugar into cold water. If it can't harden immediately, continue boiling. The sugar bead has solidified in the water. But it can't be soft. Continue to simmer. 2. It's not easy to demould. Same as above. The heat is not enough. 3. The question of sweetness. Lollipops themselves are sweeter. I've readjusted the recipe. It's not that sweet anymore. OK. It can be adjusted properly, but it is not recommended to reduce too much. Too little sugar. It's hard to shape. And not hard. 4. The problem of molding. When the syrup is ready, pour it into the mould immediately. If there is any excess. Or it's hard. Don't heat it directly in the pot. It will drop
Cooking ingredients
Cooking Steps
Step1:Prepare materials. (I used two medium-sized Sydney
Step2:Sydney is mashed with a blender. (if there is a juice machine, use it directly. The following filtering steps can be omitted
Step3:Sydney mud is filtered through a sieve. I filtered it twice. (I used the original juice machine later. Just juice directly.
Step4:Filtered pear juice.
Step5:Put the pear juice + crystal sugar + maltose into the non stick pan.
Step6:Boil sugar on a low heat. When it's thick, stir it with a spatula to avoid the paste.
Step7:There are many big bubbles. Add lemon juice. Keep boiling.
Step8:The syrup is getting thicker and thicker. It turns into many small bubbles. The color has turned yellow.
Step9:Boil it to about 130 degrees. If there is no thermometer, pour some cold water into the bowl. Dip a little syrup into the bowl with chopsticks, and drop it into the bowl. It will harden quickly.
Step10:Pour it into the prepared mold. Move quickly. If the syrup becomes hard at the back, you can boil it in a small heat for a while. But the color will not be so transparent. (it can be put in with a small spoon
Step11:When it cools and hardens, it will be demoulded.
Step12:Keep it in a bag. Otherwise, the sugar will turn damp and sticky.
Step13:When it's cold, it's stored at room temperature. When it's hot, it can be refrigerated.
Step14:Look how happy he is
Step15:This baby loves to eat sweets. It's really out of the question
Cooking tips:1. The amount of sugar should be increased or decreased according to your taste. It's not recommended to increase or decrease too much. Because sugar is sweet. If you want something not sweet, don't eat sugar. 2. Keep stirring during the whole cooking process. Be careful not to burn. 3. If it doesn't take shape, it means that the boiling time is not enough. Pour it back into the pot and continue to boil. 4. If it sticks to your teeth, it means that you don't have enough time to cook it. Next time, cook it a little longer. But don't burn it. There are skills in making delicious dishes.
