How to make homemade lollipop (how to make homemade lollipop white sugar)

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List of contents for this article:

• 1、Steps to make homemade lollipop
• 2、How to make a lollipop
• 3、Niuniu's great practice
• 4、How to make homemade strawberry lollipop
• 5、Baby complementary food: homemade hawthorn lollipop
• 6、Homemade lollipops are not hard after cooling

Steps to make homemade lollipop

1. Pour into the mold quickly: After the syrup is boiled, pour it into the mold quickly, because the syrup will solidify quickly.

2. Review of production steps: Pour your favorite juice, white sugar, and maltose into the pot. Heat over low heat and continue to stir to ensure that the sugar solution is evenly heated. During the boiling process, pay attention to the viscosity of the sugar liquid until it reaches a state suitable for making lollipops. Quickly pour the boiled sugar liquid into the mold, and after it cools, you can remove the mold and eat it.

3. There are many ways to make lollipops. Production steps: Add white sugar and mineral water to the pot at a ratio of 1:1, turn on low heat and cook slowly, stirring constantly. When the color of the sugar turns slightly yellow, add baking soda, continue to stir until the syrup turns yellow and begins to bubble, turn off the heat. Pour the syrup into a mold to shape it. If there is no mold, you can use a tray or the like instead. After drying naturally, the lollipop is made. It has a strong sweetness.

4. The production of Alpine lollipops is divided into the industrial mass production standardized process and the home-made simple process. The core focuses on the preparation of the industrial mass production standardized process of syrup boiling, forming and packaging. Raw material pretreatment: accurately weigh white sugar according to the product formula, glucose syrup, whole milk powder, edible flavors, natural colors, acidity regulators and other raw materials, dissolve soluble raw materials in advance and filter to remove impurities to ensure the purity of raw materials.

5. Sweet potato lollipops are not only simple to make, but also have a unique taste. They are a favorite food for many people.

6. Mixing ingredients: Pour your favorite juice, white sugar, and maltose into the pot. Heat over low heat: Heat the mixture over low heat until it is sticky. Time control: Pay attention to controlling the sugar boiling time to ensure that the water in the sugar completely evaporates. Cooling and forming: Pour the boiled sugar liquid into a mold and wait until it cools. Through the above steps, especially paying attention to extending the sugar boiling time, you can make a hard lollipop after cooling.

How to make a lollipop

Pour quickly into the mold: After the syrup is boiled, pour it into the mold quickly, because the syrup will solidify quickly.

There are many ways to make lollipops. The production steps are: add white sugar and mineral water to the pot at a ratio of 1:1, turn on low heat and cook slowly, stirring constantly. When the color of the sugar turns slightly yellow, add baking soda, continue to stir until the syrup turns yellow and begins to bubble, turn off the heat. Pour the syrup into a mold to shape it. If there is no mold, you can use a tray or the like instead. After drying naturally, the lollipop is made. It has a strong sweetness.

The popular lollipop making process on Douyin generally prepares raw materials, including sugar, water, pigments, spices, etc. Then mix the sugar and water in proportion and heat it to melt it into syrup, constantly stirring to prevent sticking to the pan. When the syrup reaches a suitable temperature, such as around 160℃-170 ℃, you can add pigments and spices according to your preference and stir well. Then pour the syrup into a special mold and wait for it to cool and solidify.

Niuniu's great practice

1. Making petals: Take a white twist stick, measure the length of one knuckle, and fold it in half, tighten it halfway through the knuckles to make three small petals of jasmine flowers; tighten the second layer of petals at two-thirds of the knuckles to make five petals; the third layer of petals is the same as the second layer, requiring six petals. After that, use a splint to clamp the petals flat, and then trim the upper part of the petals. After all three layers of petals are repaired, break them inwards to highlight the flower shape, and cut off the tails of the first and second layers of petals.

2. Arrange the petals in a staggered manner, and wrap and fix them with a rose red twist stick at the bottom. Flower stem reinforcement: The green twist rod penetrates into the center of the stamen and extends downward to form a flower stem. At the connection between the petals and the flower stem, use the "one-up-down" folding method (folding every 5 centimeters), fold a total of 6 places and tighten them to enhance structural stability. Leaf decoration: Take a green twist stick and fold the leaf shape, wrap the flower stem with the tip and fix it, and pinch the tail to simulate natural leaves.

3. When making, bend the torsion bar into a petal shape, fix it on the flower stem with hot melt glue, and stack it layer by layer to form a flower. The leaves need to be bent side by side with 3 torsion bars, wrapped with paper tape and fixed at the bottom of the flower pole. Toner can be used to embellish the edges of petals to enhance three-dimensional effects.

4. Simple small lantern: First, prepare several twist rods, fold each twist rod into the shape of a small hook, then buckle these small hooks together and connect them, usually connect three twist rods. Then, find a one-centimeter thick cylinder as an auxiliary tool, wrap and shape the connected twist rod around the cylinder, and through continuous adjustment, it initially forms the outline of the lantern.

How to make homemade strawberry lollipop

Raw materials preparation: 250 grams of fresh strawberries, 150 grams of yellow rock sugar, 50 grams of maltose. Strawberries need to be washed and steamed until soft, filtered to obtain juice.

Making syrup: Add a small amount of water to the pan, add rock sugar, and continue to stir until completely dissolved; add maltose, and continue to stir until fully blended with the rock sugar.

The method of making strawberry lollipop is as follows: Prepare ingredients Strawberries, appropriate amount of dark chocolate, appropriate amount of white chocolate, appropriate amount of various colored beads, appropriate amount of bamboo sticks, appropriate amount of squeeze bags, appropriate amount of milk (used to dilute dark chocolate) Production steps, wash strawberries, put strawberries, wash them in cold boiling water to remove surface impurities. Insert the bamboo stick from the bottom of the strawberry with a bamboo stick, ensuring that the insertion depth is moderate to prevent the strawberry from slipping off. Set aside after completion.

Baby complementary food: homemade hawthorn lollipop

1. Wash the hawthorn, apples, and blueberries, peel the hawthorn and blueberries, peel the apples, and cut into small pieces for later use.

2. The ratio of hawthorn and water in hawthorn lollipop is 1:5. Hawthorn 50 grams need to match 250 grams of water. The following are the simple steps and materials for making hawthorn lollipops: Materials: Hawthorn 50 grams of water 250 grams of rock sugar 150 grams of water Yi tools: non-stick pan scraper cooking machine induction cooker lollipops mold sugar boiling thermometer production process Description: Preparation materials: Hawthorn washed to the core standby.

3. Most of the lollipop sticks are made of food grade PP, which is highly safe. Need to pass the certification of complementary food standards for infants and young children (such as China complementary food standard for infants and young children GB10769).

4. Materials for making hawthorn cake: 400 grams of hawthorn, 85 grams of xylitol, and 300 grams of clear water. First, rub the hawthorn with salt water, remove the core, and then cut it in half. Next, put the processed hawthorn into a wall breaker, add 300 grams of water, and beat into a smooth paste. This step is very critical and needs to be ensured for subsequent operations. Pour the beaten hawthorn paste into a non-stick pan and add 85 grams of xylitol.

5. Remove the slag and leave water, put down the prepared rock sugar, cover the lid and simmer until the rock sugar is completely melted. Boil the sugar water until light yellow bubbles appear. Use chopsticks to pick up the maltose, twice is enough. Stir clockwise until sugar is completely melted. Add the prepared hawthorn Liuwu cream, three tablespoons is enough, and stir well. Continue to boil the sugar, prepare a cup of cold water, drop it into water drops, and turn off the heat. The first two drops are round cake shapes, which proves that the sugar is still too much water. After turning off the heat, stir quickly to defoaming it.

6. Apply a little oil to the mold so that it will not stick when demoulding.

Homemade lollipops are not hard after cooling

Reason: Insufficient sugar boiling time: The main reason why homemade lollipops are not hard after cooling is that the sugar is not boiled for a long time, resulting in the water in the sugar not completely evaporated, and the viscosity of the sugar does not meet the requirements of making lollipops. Solution: Extend the sugar boiling time: During the process of boiling syrup, you need to ensure that the sugar is heated on low heat and continuously stirred until the syrup becomes very viscous, which can ensure that the water in the sugar fully evaporates and improve the hardness of the sugar.

Reason analysis: Insufficient sugar boiling time: The homemade lollipop is not hard after cooling, mainly because the sugar is not boiled for a long time, resulting in the water in the sugar not completely evaporating. The viscosity of the sugar does not meet the requirements for making lollipops, so the lollipops after cooling are soft. Solution: Extend the sugar boiling time: In order to solve this problem, it is necessary to appropriately extend the sugar boiling time in the pot.

If the homemade lollipop is not hard, it can be solved by extending the cooking time, adjusting the mold and ambient temperature, or freezing.