Invert syrup

Overview

Inversion syrup is an essential ingredient for Cantonese-style mooncakes and is directly related to the quality of the mooncakes. However, it is not difficult to make, it just requires a little patience. The inversion syrup I made this year was cooked just right and I am quite satisfied with it. It tastes a bit like maltose. My husband asked me why I have done so much and am I ready to show off my skills again? I hey hey. .

Tags

• drinks
• home cooking
• lemon
• white sugar
• salt
• water

Ingredients

Steps

1. 1 The raw materials are ready.

   

2. 2 Squeeze the juice from the lemon and filter out the impurity-free juice.

   

3. 3 One lemon can squeeze about 25g of lemon juice.

   

4. 4 Put the soup pot on the induction cooker and bring the water to a boil. Pour the sugar into the pot. After boiling, turn down the heat.

   

5. 5 Slowly add 5g of salt.

   

6. 6 Slowly pour the lemon juice into the pot.

   

7. 7 Skim any scum off the surface.

   

8. 8 Simmer slowly for an hour, remember not to stir during the cooking process.

   

9. 9 You can see the color of the syrup changing from light to dark halfway through.

   

10. 10 Boil until the syrup turns amber in color and it's almost ready.

    

11. 11 Use chopsticks to dip some syrup into the water and drop it into the water. If the syrup spreads, it means it is not cooked well and you have to continue. If the syrup is in the shape of solidified water droplets, it is ready.

    

12. 12 It’s out! ~

    

13. 13 It can be stored in a bottle for two years without any problem~