Invert syrup
Overview
It’s the Mid-Autumn Festival again soon. I saw my friends around me busy making mooncakes, and my hands were itchy. Last year I made a lot of snow-skinned mooncakes. This year I will change my style and make Cantonese-style mooncakes. This Cantonese-style mooncake is inseparable from inverted syrup. In fact, it is not difficult to make, but it takes time. The syrup is boiled in advance and sealed. It is particularly resistant to corrosion. You can make more at one time and use it next year.
Tags
Ingredients
Steps
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Squeeze lemon juice and strain for later use
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Put sugar in a small stainless steel pot, then pour in water and stir a little
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Bring to a boil over medium heat without stirring. Add lemon juice after all the sugar in the pot has melted
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After boiling the pot, turn to very low heat and simmer. Be careful not to stir during the whole process. If crystals appear on the edge of the pot, use a brush dipped in some water to brush them down
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The color of the syrup has begun to deepen. Don't rush and cook it slowly. Don't leave at this time. The syrup is slowly becoming thicker
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The syrup will slowly turn light brown. Take a drop and use two fingers to pull out very thin strands. It is ready. (I stayed up late at night, so the color in the picture is a bit darker, but the actual color is lighter.) The taste is sweet and not bitter, which is a success!
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Pour the boiled inversion syrup into a glass bottle and leave it for a few days before use.
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This has been stored for 3 days. It is as thick as honey and the color is very clear
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Take a closer look, do you have the urge to try it...
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Finished product picture!
