Home made invert syrup

Home made invert syrup

Introduction:

"With the Mid Autumn Festival approaching, many friends are willing to make moon cakes by themselves. Invert syrup is an essential ingredient for making Cantonese style moon cakes."

Production steps:

Step 1: raw materials: sugar 200g, water 180ml, fresh lemon juice 25ml

Step 2: cut the lemon in the middle

Step 3: squeeze out the lemon juice

Step 4: add white sugar into stainless steel pot (iron pot or aluminum pot is not allowed)

Step 5: add water, stir slightly, let sugar and water mix

Step 6: bring the water to a boil and add lemon juice

Step 7: bring to a boil again, turn the heat down, and then do not stir again

Step 8: at this time, some sugar water sticks to the wall of the pot. Brush down the edge of the pot with a brush

Step 9: continue to heat with low heat, and slowly you will see the color of syrup change from light to light

Step 10: the longer you cook, the darker the syrup will be. Cook for 20 to 40 minutes

Step 11: put the cooked syrup into a sealed jar and use it after one day

Materials required:

Sugar: 200g

Water: 180ml

Fresh lemon juice: 25ml

Note: if the cool syrup is very thick, it is because the water volatilizes more. The remedy is to reheat it with proper amount of water, but if it is boiled black, it will not be saved.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet