Another Mid-Autumn Festival - invert syrup

Overview

I saw the Mid-Autumn Festival holiday schedule posted online and realized that another Mid-Autumn Festival is coming soon. Moon cakes are also on the shelves in supermarkets, but the syrup for making moon cakes has not been boiled yet. I took advantage of the weekend when I had nothing to do and boiled some to prepare to make moon cakes before the Mid-Autumn Festival to wait for the full moon. The sugar is boiled with water and acid for a certain period of time and then cooled to the appropriate temperature. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese moon cake skins, saqima and various products that replace sugar. Invert syrup is rich in sugar and is an essential ingredient for cakes.

Tags

• home cooking
• homemade sauce
• homemade ingredients
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Find a stainless steel pot and pour the sugar into the pot.

   

2. 2 Pour 180 ml of water into the sugar pan.

   

3. 3 Put the pot on the fire, medium to low heat, stir with chopsticks to melt the sugar, then do not stir.

   

4. 4 Put the lemon in a juicer and squeeze out 50 ml of lemon juice.

   

5. 5 Melt the sugar, boil the sugar water and then add the lemon juice and bring to a boil.

   

6. 6 Turn to low heat and slowly simmer the sugar water until it becomes honey-like, then turn off the heat.

   

7. 7 Let the syrup cool down, put it into a bottle and store it for a period of time before use.