Detailed production process of invert syrup

Detailed production process of invert syrup

Introduction:

"I've always wanted to make moon cakes since last Mid Autumn Festival. I've always thought about this year's Mid Autumn Festival, and finally decided to try it. Let's start with the invert syrup. This invert syrup has always been considered more difficult, so I found a prescription from Jun Zhi, that is, adding more water. I think his method is a little less water. The result is very successful. It's super simple... Let's share it with you."

Production steps:

Step 1: weigh sugar, water and lemon.

Step 2: squeeze out the lemon juice by hand (I just used one lemon and the juice weighs 50 grams).

Step 3: put the water and sugar in the pot and stir with chopsticks.

Step 4: put it on the stove and bring to a boil, then add the squeezed lemon juice (this process must not be stirred).

Step 5: turn the heat down after boiling for 40 to 50 minutes.

Step 6: watch the syrup change color.

Step 7: just light brown (I use flash light, it's a little dark, the actual color is much lighter than this one).

Step 8: pour out the syrup.

Step 9: after cooling through, the consistency is like honey, which is a successful drop

Materials required:

Sugar: 400g

Water: 200g

Lemon juice: 50g

Note: must be small fire, prevent boil black can't use.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: sweet