2, how to make amber sugar: agar, water, pomelo tea, put in a pot, do not turn on the heat, stirring well.
3, turn on the heat and cook on medium heat for 4-5 minutes, stirring gently. The agar must be boiled. Stirring gently is to keep the agar from touching the slightly cooler sides of the pan and causing it to solidify prematurely.
4, turn off the heat, add sugar, mix well, turn on low heat, cook for 5 minutes. Cook until thick and not easy to drip.
5, turn off the heat, sieve, pour into the mold, while hot, dip a toothpick into the pigment coloring.
6. Refrigerate for one hour, remove from the mold and set. Place on greaseproof paper or tarpaulin and let dry for half a month, protected from light. (Try to use a tarpaulin, if the simmering soup is not perfect, the refrigerated sugar will be a little sticky, easy to stick to the oil paper, air-drying two days later is not easy to remove)
7, if you have a dryer, the temperature is set to 30 ℃ or so can be, do not turn on the high temperature is too high, the sugar will be melted. When the surface is probably dry and not sticky, you can remove the greaseproof paper or tarpaulin and put it directly on the net, so that the air drying will be relatively faster. When the air dry to your favorite degree on the line.
8, air-drying can be bagged to send friends.