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Homemade baby autumn pear cream lollipop
Autumn pear paste lollipop

Ingredients: 2 Sydney, 80g rock sugar, 40g maltose, 20g Siraitia grosvenorii, 2 slices of ginger and 6 red dates.

Production steps:

1. Peel and shred Sydney, shell the red dates, and put them into a supplementary food pot together with Siraitia grosvenorii, red dates and ginger slices.

2. Boil for 15 minutes, pour all into the filter bag, cool slightly, and squeeze out all the water.

3. Pour pear juice into the pot, add rock sugar and maltose, and stir with high fire until the sugar melts.

4. Stir with medium and small fire until it bubbles, cook until it is thick, and turn off the heat when it solidifies and becomes brittle in dripping water.

5. Prepare astronaut cheese molds and diy materials.

6. Insert the environmentally-friendly paper stick, pour it into the mold, and cool it at room temperature, then demould it easily.

7. Wrap it in wrapping paper for easier storage. Go out, take it with your child and drop the baby artifact appropriately.