Maltose 200 grams

Pear 3

20 red dates

Crystal sugar100g

4 molds

How to make autumn pear lollipops?

Step: 1. Wash the pears, peel them, and beat them into pear juice (it is best to have a juicer, otherwise, use a common juicer or a wall-breaking machine to cut the pears into small pieces and juice them, and prepare gauze to remove residues).

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2. Remove the core from the jujube, clean the ginger, peel and shred it, wrap it in gauze and put it in a casserole with pear juice. Boil it over high fire for one and a half hours, then pour out the pear juice and filter it (a lot of dog blood will be produced during the boiling process).

3. Wash the casserole and pour in the filtered pear juice. After boiling, add rock sugar and stir until it melts, then add the prepared maltose. Then stir from time to time until small bubbles appear in the casserole. Use a thermometer to measure 1 10- 120℃, turn off the fire and put it into the mold (it doesn't matter if there is no thermometer, just prepare a bowl of cold water and dip it with chopsticks.

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4. It can be molded after 20 minutes in the mold, and placed at room temperature after wrapping, which can be taken as you eat.

skill

Take whatever you want.

Note: 1. I also improved it according to the practices of the kitchen and Weibo. At that time, I read a recipe that said pear juice 170g, but I didn't follow it. I squeezed 3475 pear juice from three pears, and the pear juice will be different according to the size and moisture of the pears, so I have to consider the accessories myself.

2. Without maltose, it is the formula of autumn pear cream. After adding rock sugar, cook until it is thick. Siraitia grosvenorii and Bulbus Fritillariae Cirrhosae can also be added. Because it's for children, I didn't put too many accessories.

There is a technical problem that I haven't solved since I made it, that is, sticking the bag.