about 15

materials: 35g of fine sugar, 11g of water and 2g of maltose

Practice (1) Arrange cookie molds with various shapes on a clean table or baking tray for later use, and it is best to put a non-stick cloth under the mold to facilitate demoulding.

(2) Mix all the ingredients together, put them on the fire and cook them at 16℃ with low fire.

(3) While it is hot, quickly pour the syrup into the cookie mold with various shapes, cool it, and demould it as soon as possible before it solidifies but is not hard.

Plum lollipop

Material: 35g of fine sugar, 11g of water, 2g of maltose, 5 dried plums and 5 sticks

Method (1) Mix the fine sugar, water and maltose together, boil them to 16℃ with low fire, and then remove from the fire.

(2) Arrange the dried plums and sticks on a clean flat plate, pour the syrup around the plums while it is hot, and use it after solidification. 1? Take out the lollipop with a steel knife.

Chocolate lollipop

Material: 4g dark chocolate, 2g white chocolate, 4 popsicle sticks, 2 decorating bags, 1 large and 1 small round mouth decorating nozzle, and 1 butter paper

Method

Break the dark chocolate and white chocolate into small pieces, put them into two small bowls, and heat them in water until the chocolate pieces melt into chocolate sauce.

put butter paper on a large flat plate, drop 1 drop of dark chocolate sauce on the butter paper at intervals, then press one end of four popsicle sticks on the chocolate sauce on the butter paper, and let it stand for 1 minutes until the popsicle sticks and dark chocolate sauce stick together.

put the big round mouth mounting nozzle into a mounting bag, then scoop the black chocolate sauce into the mounting bag, and squeeze the black chocolate sauce into a round cake with the adhered popsicle stick as the center. Squeeze one end of four popsicle sticks with chocolate round cakes, and then move the flat plate with butter paper into the refrigerator.

when the dark chocolate sauce is completely solidified, take it out, put the small round mouth mounting nozzle into another mounting bag, then scoop the white chocolate sauce into the mounting bag, squeeze the ring or other patterns on the solidified black chocolate cake, and then put it in the refrigerator for solidification.