Lollipop Baby Food Supplement Recipe

Lollipop Baby Food Supplement Recipe

1. Reference age: over 18 months, for babies who are not allergic to the ingredients. Food preparation: 200 grams of Sydney, 150 grams of yellow rock sugar, 50 grams of maltose. Cooking time: 25 minutes. Difficulty analysis: Elementary

2. Peel the Sydney pear and cut into pieces.

3. Put it into the wall breaker and select the fruit and vegetable mode to start.

4. Beat into fine snow pear puree.

The sydney mud I used with the wall breaker is fine enough. If your whipped Sydney is not fine enough, filter it several times with a strainer. Pear juice has too many impurities, which will affect the finished product.

5. Pour into the pot, add maltose and yellow rock sugar.

Maltose can be bought at baking points or online. If you don't have maltose, you can leave it alone.

From a nutritional point of view, yellow rock sugar and white rock sugar have the same basic ingredients. The main ingredient is sucrose. However, yellow rock sugar retains more minerals and has more nutritional value.

6. Stir constantly while turning on a low heat

Key points: When boiling the sugar liquid, it must be simmered on a low heat, stirring while boiling, to prevent the pot from getting stuck.

7. Until the sugar juice becomes thick and slimy~

8. To judge whether the syrup is successfully boiled, you can prepare a bowl of water and drop the boiled syrup into the water. If it can quickly form a block and feel hard when you touch it, the state on the picture is a success!

You can try this step a few more times. If it is very tender, it will be soft and sticky to your teeth~

9. After the syrup is boiled, turn off the heat, stir gently until defoaming, and scoop the syrup into the mold.

The action of pouring into the mold must be fast, otherwise it will become hard and not easy to pour later.

If the syrup does harden, you can reheat it to become a flowing liquid again. The mold must be high temperature resistant, and the stick must be disinfected and prepared in advance, otherwise it will be in a hurry.

10. Let stand for half an hour at room temperature, and cool to completely solidify. The successfully boiled pear juice does not need to be stored in the refrigerator, it can be solidified and demolded directly at room temperature~

11. Is the finished lollipop very appetizing, sweet and sweet, not too greasy, super delicious.

If you can't finish it, you can wrap it in sugar paper and put it in the refrigerator. It will be no problem for about half a month~

▼The following is the same as the tangerine peel lollipop, except that Sydney is replaced with tangerine peel.

12. Reference age: over 18 months, for babies who are not allergic to the ingredients. Food preparation: 15 grams of tangerine peel, 150 grams of yellow rock sugar, 50 grams of maltose. Cooking time: 25 minutes. Difficulty analysis: Elementary

13. Put the tangerine peel in a bowl and soak for 2 hours.

14. Put it in a pot of boiling water and cook for about 2 minutes.

15. Take it out and pour it into the wall breaker.

16. Add 200ml of water, select the fruit and vegetable mode to start, and whipped finely.

17. Pour the dried tangerine peel into the pot.

18. Continue to add maltose and yellow rock sugar.

19. Turn on a small and medium heat, stir from time to time, and keep stirring and observing on the way to avoid muddy bottom and overflow.

20. It is in the same state as the Sydney pear flavor, and it is thick when boiled.

21. Drop a drop of syrup into cold water. If it quickly turns into sugar granules, it means the syrup is ready. Turn off the heat!

22. Put sticks in the mold and scoop into syrup

23. Leave it at room temperature for about half an hour to release the mold.

24. It's done! Glossy... I highly recommend everyone to try it~ Not sweet at all...

The pot for making syrup is more difficult to clean. Don’t worry. You can soak it in warm water for a while. The syrup in the pot will naturally dissolve into the water, so that it can be cleaned quickly and easily. Drop.

Tips:

Junjun Tips:
1. The snow pear mud that I used with the wall breaker is fine enough. If your whipped Sydney is not fine enough, filter it several times with a strainer. Pear juice has too many impurities, which will affect the finished product.
2. Maltose can be bought at baking outlets or online. If you don't have maltose, you can leave it alone.
3. When boiling the sugar liquid, be sure to simmer it slowly, and stir while boiling to prevent it from sticking to the pot.
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