The first lesson of Cantonese-style mooncakes - inversion syrup
Overview
I want to learn new snacks every day, so I recently asked my brother for a cookie mold. Get ready to learn how to make mooncakes. Hehe, you are doing your homework for the Mid-Autumn Festival in advance. Gourmet World saw a lot of Cantonese-style mooncakes made by gourmets, and found out that they still need to change the syrup. Hey, let’s do some research. It’s better to make it yourself, it’s my first time making syrup. Fortunately it was successful. Hey, share it
Tags
Ingredients
Steps
-
Preparation materials: 200G white sugar, 110G water, one lemon
-
Cut the lemon in half and squeeze out the juice. Thirty G is enough.
-
Put sugar and water into a stainless steel pot. Stir evenly (I don't think I have a stainless steel pot at home. I use an egg beater). . . Then fire. boil
-
Turn on medium heat, bring to a boil, turn off the heat and add lemon juice filtered through a sieve, then turn on a low heat and simmer slowly, remember not to stir
-
The initial state
-
What it looks like after ten minutes.
-
We are about to see hope. Hoho. In the process of boiling. If there are crystals of sugar on the inner wall. You can use a damp brush to brush the crystals into the syrup liquid
-
Success.
-
Hehe
-
One more
-
Bottle and set aside, (spoon inside) the syrup will be very thick after cooling. I read online that invert syrup can be stored for a long time. Try to do more next time, O(∩_∩)O haha~
