golden syrup

golden syrup

Introduction:

"The Mid Autumn Festival is coming, and the moon cake mold is ready. The necessary material of moon cake, invert syrup, is easy to have problems when making invert syrup. The production of invert syrup is very learned. Success or failure directly determines the success of your moon cake. I will start to make it now. Please look down on the details of production. Thank you for coming to fenheng."

Production steps:

Step 1: put water and sugar into stainless steel pot, stir with chopsticks, let sugar and water mix.

Step 2: squeeze out fresh lemon juice and set aside

Step 3: Boil step 1 in the pot, add fresh lemon juice and cook over high heat. Do not stir again after heating.

Step 4: boil over medium heat and turn to low heat

Step 5: cook slowly over low heat until the end, do not stir.

Step 6: see that a small part of the sugar water sticks to the wall of the pot. In order to prevent the production of sugar crystal particles, dip the brush in water and brush the wall for a circle. The sugar crystal on the wall of the pot will melt with the water.

Step 7: repeat.

Step 8: always cook slowly over a low heat, and the sugar water in the pot slowly begins to get deeper as time goes by.

Step 9: the syrup in the pan is a little darker than the sugar in Figure 8.

Step 10: cook for about 40 minutes to 1 hour. The longer the cooking time, the darker the color of the syrup. When we cook, we watch from white sugar water to light red to dark red. This process is very interesting.

Step 11: pay attention when the time is almost the same, the consistency of the syrup in the pot can reach the degree that it is thinner than honey, and it will become thicker after cooling.

Step 12: after boiling the syrup, turn off the heat, wait for the syrup to cool down, find a pre sterilized sealed tank to load the syrup, and use it after 1 day. The anti-corrosion ability of the transformed syrup is very strong, and it can be stored for a long time

Materials required:

Fine granulated sugar: 400g

Water: 200g

Fresh lemon juice: 50ml

Note: 1, when boiling syrup, to open a small fire, the fire is too big, moisture volatilization is too fast, less than 40 minutes to thicken, color is not in place. 2. If the water volatilizes too fast and there is no time, add water and cook again. 3. If you don't want to cook the ingredients in the formula, you can cut the ingredients by half, but you can cut the water by a little. You don't need to cut it by half. No matter how many ingredients are, it takes almost the same time. 4. After boiling and turning off the heat, if you find that it is too thick and frozen, it is because the water volatilizes too much, so you can pour it into the pot again and add water to cook it again (I encountered this situation when I cooked it for the first time). 5. The invert syrup can be stored for a long time, and you can cook more at one time

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: sweet