Another year waiting for the Mid Autumn Festival

Another year waiting for the Mid Autumn Festival

Introduction:

"When I saw the Mid Autumn Festival holiday arrangement published on the Internet, I knew that another Mid Autumn Festival was coming, and the moon cakes in the supermarket were also on the shelves. However, my family's syrup for making moon cakes had not been boiled yet. When I had nothing to do at the weekend, I quickly boiled some to prepare moon cakes for the full moon before the Mid Autumn Festival. The granulated sugar is boiled with water and acid for a certain period of time and cooled to a suitable temperature. This syrup can be preserved for a long time without crystallization. It is mostly used in Chinese style moon cake skin, SaQima and various products instead of granulated sugar. Invert syrup, rich in sugar, is an essential ingredient for cakes

Production steps:

Step 1: find a stainless steel pot and pour the sugar into it.

Step 2: pour 180 ml of sugar into the pan.

Step 3: put the pot on the fire, medium and small fire, stir with chopsticks to melt the sugar, then don't stir.

Step 4: put the lemon in the juicer to extract 50 ml of lemon juice.

Step 5: melt the sugar, boil the sugar water, pour in the lemon juice and bring to a boil.

Step 6: turn down the heat and slowly thicken the sugar water into honey, then turn off the fire.

Step 7: cool the syrup and put it in a bottle for a period of time.

Materials required:

White granulated sugar: 400g

Water: 180 ml

Lemon juice: 50 ml

Note: when boiling, if there is sugar water on the side of the pot, use a soft brush to dip in some water and brush the sugar down slowly.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sweet