Jasmine
By VicentaLakin
Pear cold, fresh food, can easily hurt people with weak stomachs, while pear boiled not only reduces coldness, but also makes the best use of plumbing and souring. When it comes to cooking, Sydney's ice cream is our first choice, and I've been introduced to you before, so today the moocat is going to show you a better way of making pears a loaf of lollipop that you can eat at any time, even if you don't like pears. It's very simple. You just have to read it once
Recipe Recommendations
- jasmine of 10
- rock sugar 80 grams
- maltose 70 grams
- qingshui 50 grams
- pear juice 70 grams
- sweetening
- cook
- ten minutes
- ordinary
Steps for Jasmine
1
Get your food ready. It's a pineapple this season. The meat's a little softer than a pineapple, but it's great. Jasmine's just trying to make the lollipop taste better。
2
Pear goes to the nuclei, doesn't mind that the leather is the best。
3
Put the pineapples in the original juice machine and start the positive button
4
After all the juice is extracted, take 70 grams. Note that it's the juice here, and if it's done with a cuisine, do it again。
5
Put ice cream, pear juice and fresh water in the pot, and pour malt sugar。
6
The small fire boils, and it's smudged to melt。
7
Add jasmine fire slowly boiled, measured in thermometers, and boiled to 130 degrees to stop the fire. It's worth noting here that the pot is not too big or too small, is too easy to pass over, and the amount of liquid is about a quarter of the pot。
8
Cooked syrup shakes a couple of times to remove the bubble and falls inside the lollipop。
9
Room temperature cools, seals are kept after demoulding, and remember not to be exposed to air for too long, sugar becomes sticky because of water in the air。
10
The finished product。