golden syrup

golden syrup

Introduction:

"Invert syrup is a necessary material for Cantonese style moon cakes, and it is directly related to the quality of moon cakes, but it is not difficult to do, just needs a little patience. This year's invert syrup has a good command of the fire, quite satisfied, a bit like maltose taste. My husband asked me how I had done so much and was ready to show off again? I said, "Hey, hey, hey."

Production steps:

Step 1: raw materials are ready.

Step 2: squeeze lemon juice and filter out the juice without impurities.

Step 3: a lemon can extract about 25g of lemon juice.

Step 4: put the soup pot on the induction cooker, boil the water, pour the sugar into the pot, boil and turn to low heat.

Step 5: slowly add 5g of salt.

Step 6: slowly pour the lemon juice into the pan.

Step 7: skim the foam off the surface.

Step 8: slowly boil for an hour, do not stir in the process of boiling.

Step 9: you can see the color change of syrup from light to dark.

Step 10: boil until the syrup is amber.

Step 11: dip some syrup into water with chopsticks. If the syrup disperses, it means that it has not been boiled well, and it has to be continued. If the syrup is in the form of solidified drops, it is boiled well.

Step 12: get out of the pot! ~

Step 13: put it in a bottle and keep it for two years~

Materials required:

Sugar: 500g

Water: 250g

Lemon: one

Salt: 5g

Note: 1. When you are about to cook well, you must keep it by the side. If you cook it up, all previous achievements will be wasted. 2. If the syrup hardens after cooling, add some water to it and continue to boil until it cools. 3. Lemon juice can not be replaced by white vinegar or vinegar, because the acidity is different.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet