Make your own invert syrup - moon cake season is coming

Make your own invert syrup - moon cake season is coming

Introduction:

Production steps:

Step 1: put the material in a stainless steel pot without stirring. Remember to keep the water calm

Step 2: bring to a boil over medium heat, stir gently until the sugar melts, and turn to low heat (the smallest fire). The fire in my family is relatively large. If the fire can be adjusted to a small one, the water volume can be changed to 200g, and it can be boiled for 30-40 minutes

Step 3: boil for 35-40 minutes, the color is a little darker than honey, drop it into cold water and it won't disperse

Step 4: cold liquid sugar can be drawn by sticking it with your fingers. The syrup is thin after boiling, and it will be much thicker after cooling. After cooling, it should have fluidity. If it is too hard, it can be boiled with some water, but the color will be darker.

Step 5: put it for at least 1 day, then it can be used without crystallization

Materials required:

White granulated sugar: 400g

Water: 400g

White vinegar: 50g

Note: the boiling process should be guaranteed to have 30-40 minutes, the time is too short, the conversion is not complete. Try not to stir, one side of the sugar stick to the pot to form crystal (if there is, brush it off with cold water). The syrup after boiling will not spread in the cold water, and it will melt with a pinch of hands. The syrup after boiling is thinner and thicker when it is cold. After cooling, it should have fluidity. If it is too hard, it can be boiled with some water, but the color will be darker.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet