Recently I am fascinated with all kinds of lollipops, because I like to see prostitutes holding my lollipops and showing off everywhere: this is my mother's lollipop! I used to use brown sugar for this recipe. The prostitute didn't like it. I also felt that the brown sugar was too big. So I changed it and mixed it with rock sugar and brown sugar. The prostitute felt very delicious, so I had it. This recipe. Rock sugar is sweet, flat, into the lungs, spleen; there is Buzhong Yiqi, and the effect of stomach and lungs; sugar sugar Yangyin Shengjin, lungs and cough, lung dry cough, dry cough without sputum, sputum with blood Good adjuvant treatment; used for lung dryness, lung deficiency, cold and fatigue caused by cough, pediatric malaria, sputum, mouth sores, wind and fire toothache. Brown sugar contains about 95% sucrose, retains more nutrients of sugar cane, and is more easily digested and absorbed by the human body. Therefore, it can quickly replenish energy and increase vitality. Therefore, it is also called "Oriental Chocolate", which is not only available. The carbohydrate of heat energy also contains various elements such as malic acid, riboflavin, carotene, nicotinic acid and trace elements manganese, zinc and chromium which are indispensable for human growth and development. Maltose moisturizes the lungs, produces fluid, and removes dryness; it can be used to treat qi deficiency and fatigue, cold and abdominal pain, lung deficiency, long-term cough and chronic asthma.
Choose high-quality old brown sugar, yellow rock sugar, maltose, sugar is better to eat!
Add all the ingredients into the non-stick pan. After the medium heat is boiled, turn to medium and low heat. When the temperature is 110 degrees, the temperature will rise faster. At this time, observe the thermometer well. It can be turned off between 135 and 140 degrees. Prepare the lollipop mold during the period and insert the stick into it. After the sugar liquid is left for a while, the foam disappears when it is almost the same, and the small bubbles are inevitable. It doesn't matter.
Pour the sugar liquid into the mold and use a pot with a mouth to pour it directly. It will be convenient to cool it out after about 15 minutes.
1, it is best to use a non-stick pan with mouth, easy to pour, non-stick pan cleaning is also convenient, with a spoon will cry in the kitchen drip ~ 2, rock sugar must be small, or you buy a big home to mash Also, as long as you have a big effort~3, the fire of the boiling sugar liquid must not be too big, it will overflow if it is too big, you have to catch the fire, you can see that the sugar liquid is boiling but you can’t beat the pot. The small fire has to be cooked for a long time, and the sugar liquid will be boiled until the sand crystallizes. Then there is no way to eat it. 4, when cooking sugar liquid, you need to observe more than time, usually cook to 100 degrees quickly, because the boiling point of water is 100 degrees, but it will slow down later, because the water begins to evaporate, the syrup to 110 degrees will It's getting faster. 5, individuals prefer platinum silicone mold, high temperature performance is better than plastic, demoulding is also convenient. 6. The lower the temperature of the sugar, the harder it is to solidify into a solid. The temperature must be at least 135 degrees at least, and the finished product of 135-140 degrees is the least sticky.