Inversion syrup---a must for mooncakes

Overview

The most indispensable thing for making mooncakes is invert syrup, which is the key to the oil return of the cake skin. If the invert syrup is not made well, the mooncakes will not be made well. Our food and chemical store sells mooncakes during the mooncake season, but I know a pastry chef who once taught me how to make homemade syrup. The syrup I make myself is not only safe, but also uses lemons, while the inverted syrup in the factory is boiled with citric acid. Needless to say, you will understand how good it is. Although it takes some effort, it is better to do it yourself. It is said that the inverted syrup can be used after being boiled for one day. It can be used after use, but according to the pastry doctor, it must be stored for at least 2 months, so that the syrup can be completely converted and the effect will be better. The big bottle in the finished picture was made by me several months in advance. I didn’t take any pictures at that time, so I stayed up a little bit today just to share it with you all.

Tags

• pastries
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Have sugar and lemon ready. First, pour the sugar and water into the pot and stir evenly so that it will not stick to the pot when boiling. Do not stir when it starts to boil.

   

2. 2 Put the pot over low heat and bring to a boil until the sugar is completely melted

   

3. 3 Use this simple juicer to squeeze out the juice from lemons. This method is simple and convenient, and it can filter out the seeds

   

4. 4 One lemon squeezes out just 50 grams of juice, so I use all of it. For 300 grams of sugar, 30-40 grams is enough. Pour the squeezed lemon juice into the sugar pan without stirring!

   

5. 5 Continue to simmer. When cooking, the sugar will foam and stick to the edges. Do not stir. Use a brush dipped in water to gently brush along the edges. The sugar will return to the pot with the water. Never stir! ! !

   

6. 6 . After cooking for more than an hour, the temperature rises to 110 degrees. Pay special attention at this time. Continue to cook for about 20 minutes and it is basically ready.

   

7. 7 Continue to cook until the temperature of the syrup rises to about 115 degrees, but never exceed 120 degrees. Otherwise it will be too much. If you don’t have a thermometer, please refer to the detection method in my tips

   

8. 8 The cooked syrup is very viscous but still fluid, the color is amber, very beautiful, and it has a light lemon fragrance. In addition to making mooncakes, it is also great to use in other desserts. Put the boiled syrup into the bottle cap and store it for a period of time. The longer it is stored, the better it will be.