Chinese Food
Baby's diet with lollipop
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There is no crying baby at the age of - 18 months. It can't be solved by a lollipop. Dolls love candy. It can be said that they are born with each passing day. But if the mother wants to give her baby the candy with super additives and pigments, it must be 100 people who don't want to. Sharing this ingredient is simple. It can not only satisfy the appetite, but also make the baby eat healthy lollipops. I made the taste of Sydney and orange peel. Unexpectedly, they all taste very good. Method learning. You can also freestyle ~ ~ make some other flavors, such as strawberry, blueberry, orange and so on. Although the lollipop is delicious, the baby can't eat more. After eating lollipop, remember to rinse your mouth. Clean your teeth ~ next time your baby quarrels to eat sugar. Make it up by yourself. Dear, I'm Junjun. A nutritionist and a baby sitter mother. Like to share the knowledge of baby's complementary food production and feeding. I
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 18 months. Preparation of food materials for babies not allergic to food materials - Sydney 200g, yellow icing sugar 150g, maltose 50g cooking time - 25 minutes difficulty analysis - Primar
Step2:Peel and cut the Sydney.
Step3:Put it into the wall breaking machine. Select the fruit and vegetable mode to start.
Step4:Make it into fine Sydney mud. The Sydney mud I made with the wall breaker was fine enough. If the Sydney you beat is not delicate enough, filter it with a sieve several times. Pear juice has too many impurities. It will affect the finished product.
Step5:Pour it into the pot. Add maltose. Lollipop. Maltose can be bought at the bakery or online. If there's no maltose, it's OK without maltose. From the point of view of nutrition, they have the same basic ingredients. The main ingredients are sucrose. However, the Yellow bingse retains more minerals and has more nutritional value.
Step6:Boil it over a small heat. Stir constantly to draw the key points. When boiling the sugar solution, make sure to boil it slowly over a small heat. Stir while boiling to prevent the paste pot.
Step7:Until the syrup becomes thick and sticky
Step8:To judge whether the syrup is cooked successfully, you can prepare a bowl of water and drop the boiled syrup in the water. If it can be quickly lumped, it will feel hard with your hands. That's the state in the picture. This step can be tried several times. If it's tender, it's soft and sticky
Step9:After the syrup is cooked, turn off the heat, gently stir until it is defoaming, and scoop the syrup into the mould. Pour the mold quickly. Otherwise, it will be hard to pour. If the syrup does harden, it can be heated again to turn into a flowing liquid. The mold must be heat-resistant. The rod must be disinfected in advance. Otherwise, it will be in a hurry.
Step10:Allow to stand for half an hour at room temperature. Cool to full set. No need to refrigerate the pear juice. It can be solidified and demoulded directly at room temperature
Step11:Is the good lollipop appetizing? It's sweet and not too greasy. It's super delicious. You can wrap the leftovers in sugar paper and refrigerate them in the fridge. It's OK for half a month or so ~ ▼ here's the same way with the orange peel lollipop. It's just that the Sydney is replaced by the orange peel.
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Cooking tips:Jun Jun's Tips-1. The Sydney mud I made with the wall breaking machine is fine enough. If the Sydney you beat is not delicate enough, filter it with a sieve several times. Pear juice has too many impurities. It will affect the finished product. 2. Maltose can be bought at baking point or online. If there's no maltose, it's OK without maltose. 3. When boiling the sugar solution, make sure to boil it slowly on a low heat. Stir while boiling to prevent the paste pot. Auxiliary food production and feeding problems can be personal Oh - shipu998 has skills in making delicious dishes.
