Steps lollipop practice steps

1. Water, white sugar and maltose are put together in a non-stick pan, and boiled over low heat until they are completely melted (while stirring).

Step 2 of lollipop practice

2. After boiling and melting, turn to low heat and cook slowly until all the water evaporates. Turn into thick syrup (it is better to cook until the temperature of syrup is 152 degrees).

Step 3 of lollipop practice

3. Boil it into thick syrup, then leave the fire and cool it in cold water 1 min.

Step 4 of lollipop practice

4. Prepare lollipop molds and put away lollipop sticks.

Step 5 of lollipop practice

5. Pour the syrup and let it stand below 25 degrees for solidification.

Step 6 of lollipop practice

6. Prepare lollipop packaging items.

Step 7 of lollipop practice

7. The lollipop is completely solidified and perfectly demoulded.

Step 8 of lollipop practice

8. The package is ready.

Step 9 of lollipop practice

9. All kinds of beautiful and lovely shapes, so children will definitely like to eat such lollipops.

Lollipop practice two,

3 Jin of caramel 0. 3 Jin of candy.

4 kg of edible carmine10g of green10g of plain coffee powder10g, and get ready. Wash two flat plates, or use a floor tile. Use a smooth surface, be sure to clean it, and then wipe it with oil, so as to prevent the sugar from getting stuck. Use a pair of disposable chopsticks. It is recommended to use a stick. When the sugar is too big, you need a better fixture. Practice: put the pot, heat it slightly, put a small amount of cooking oil, and just touch the bottom of the pot, that is, to prevent the sugar from getting stuck in the pot, and put the cowhide sugar, so that the sugar becomes soft. If you feel that the sugar is too thin, add some skin candy to increase the hardness of the sugar until it is a little hard to stir. If you want to eat milk flavor, add some whole milk powder, add mint essence to the cool type, add banana essence, and add whatever essence you want to eat. These materials are sold in flour shops. When the sugar cools to a temperature acceptable to your hands, adjust the pigment first, so long as there is not too much pigment to be colored, and eat the pigment. Maybe it will make the skin colorful. First, get three pieces of sugar with the size of one tenth, and add the pigment like dough. If you can't, you can also get it out with syrup in the pot.

When you're done, rub the sugar into small strips, and pull the sugar back and forth seven or eight times like pulling noodles. When you're done, pour the uncolored sugar on the floor tile, and make it round. Of course, you can do it without rounding it, just follow your personal preference. In this process, the sugar can't be cooled, so it can't be done once it's cooled, so you have to move quickly. At this time, quickly wrap the colored sugar strips around the sugar cake.