Conversion syrup of moon cake

Conversion syrup of moon cake

Introduction:

"It is safe and hygienic to make the necessary invert syrup for Cantonese style moon cakes. If you make more moon cakes, it will be more economical."

Production steps:

Step 1: sugar and fresh lemon are ready

Step 2: add sugar and water to the skillet and stir

Step 3: boil over medium heat

Step 4: when boiling the sugar water, treat the lemon, pack everything in two and squeeze out the lemon juice

Step 5: after boiling, turn to low heat, and filter lemon juice into sugar water

Step 6: continue to boil over low heat without any stirring

Step 7: if there is a lot of sugar splashed on the edge of the pot, you can use a wool brush dipped in cold water, brush along the edge of the pot, so that the sugar into the pot

Step 8: boil about 40 minutes, sugar water appears amber, and viscosity is slightly thinner than honey water, you can turn off the fire, cool

Step 9: after air cooling, bottling and storage, at least one day before use

Materials required:

White granulated sugar: 460g

Water: 220g

Fresh lemon juice: 50g

Note: 1. The amount of water can be increased or decreased according to the size of the fire, large fire, more water, small fire, less water, but the boiling time should be enough, in order to appear color, and viscosity; 2. Low fire boiling, not too much stirring in the middle, you can use a small spoon to scoop up some to check viscosity; 3. Lemon juice can not be less, can prevent syrup solidification after cooling; it is best not to use white vinegar, taste good It will be worse than lemon juice; 4. It will be slightly thinner than honey, because the syrup will become thicker and darker after cooling; 5. It will be used after 1 day, because the syrup just boiled has the sour taste of lemon juice (I've really tasted it); 6. It can be used for a long time after it is cooled, and the longer it is stored, the better the taste.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet