The soul of cantonese moon cake -- invert syrup

The soul of cantonese moon cake -- invert syrup

Introduction:

"It's a super simple invert syrup with zero skill. I feel dizzy. It's getting better soon. I accidentally closed it and had to write it again

Production steps:

Step 1: wash the lemon a little, put some fine salt and rub more. Because there is a layer of wax on the surface of lemon, salt can increase the roughness and clean the skin. Cut in half and squeeze out as much lemon juice as possible.

Step 2: put sugar in a small pot, add water and heat over high heat until sugar dissolves. At this time, we can cut the lemon into small pieces, cut well, and boil the sugar water. Turn sugar water to low heat, add lemon juice, lemon pieces and white vinegar

Step 3: when the thermometer reaches 108 degrees, leave the fire. If you don't have a thermometer, you can turn on a small fire and boil it slowly. When the color is in place, it's OK.

Step 4: Mix 1 / 4 tsp Baking soda with 2 tsp water to dissolve and pour into the syrup. As shown in the picture, there will be a lot of bubbles. It doesn't matter. It will be cool. Baking soda is to prevent the syrup from boiling.

Step 5: after cooling completely, bottle and seal.

Materials required:

Lemon: 2

White granulated sugar: 800g

Water: 290g

White vinegar: 2 tbsp

Baking soda: 1 / 4 teaspoon

Note: 1, lemon juice squeeze to do not want to squeeze just fine, because we have to put in the lemon cooking. But we have to squeeze it because we are afraid that the juice in the lemon will not come out completely. Another way is to soften the lemon peel by hand before juicing, or hold the lemon to the table and knock it like an egg. When the lemon is soft, the juice will come out easily. 2. Don't put too much water, because when there is too much water, the temperature is up, but the color of syrup is not enough. I don't like this one. If you think the color is light, you can boil it to about 100 degrees and slow it down to your favorite color. Or double boil to 108 degrees, the color will be darker, the deeper the syrup moon cake skin will be golden. 3. Don't stir the syrup as much as possible. I don't know if it's because of the lemon block, or the formula sugar doesn't touch the edge, or my portion is just full of the pot. I didn't brush water around, I just watched. In fact, you don't need to watch it, but if you're afraid of failure, you'd better watch it. Ha ha. 4. It's better to use it two weeks after the syrup is boiled. It doesn't affect the oil return. It just doesn't have any aroma. 5. Again, lemons don't need to be stored in the syrup. You can drink it with water

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Fruity