[Cream lollipop] Ingredients: cream 2 10/0g, soft sugar 105, maltose 35g, [tool] stick10g, lollipop. Pour the sugar paste that has been boiled to syrupy shape with low fire into the mold with orange pulp, and immediately insert the stick. Until it cools. If it can be cooled in the refrigerator in summer, the lollipop will be ready.

Steps: weigh the whipped cream, sugar and maltose and pour them into the pot. Turn on a small fire and heat the sugar to melt slowly. Pay attention to keep stirring after boiling. As the boiling time is prolonged, the sugar solution becomes thicker and thicker. Turn off the heat after heating for about 28-30 minutes. The obtain sugar solution is cooled slightly, and then put into a silica gel decoration bag, and then that sugar solution is squeeze into a prepared touch tool. Demoulding and bagging after the sugar solution is solidified.

[Dragon fruit lollipop] Ingredients: 50g dragon juice, transparent maltose 100g, and a few drops of lemon juice. [Tools]: lollipop mold, a pan, a silicone scraper, a small spoon, a bowl of cold water and a chopstick.

Steps: pour maltose, dragon juice and lemon juice into a non-stick pan. Bring the fire to a boil until it bubbles and turns to a low heat. Boil into a paste. Dip a little with chopsticks and put it in cold water, and it will be proved to be good immediately. Pour it into a mold prepared in advance, naturally cool it and put it in a bag.