Homemade invert syrup

Overview

Invert syrup is an essential ingredient for making Cantonese-style mooncakes. The characteristic of Cantonese-style mooncakes is that after two days of baking and cooling, they will start to become smooth and glossy. Not only will the color of the cakes become slightly darker, but the texture will also be smooth, soft and fragrant. The key reason why Cantonese-style mooncakes are so unique lies in inversion syrup. In the production process of Cantonese-style mooncakes, the quality of inversion syrup is one of the important factors that directly affects the quality of the finished product.

Tags

• hot dishes
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Pour water into a stainless steel pot (adjust the amount of water according to the proportion of sugar. Mine is to put as much as possible) and bring to a boil. Turn off the heat and pour in the sugar. Stir until there are no particles

   

2. 2 Cut lemon in half

   

3. 3 Squeeze the juice

   

4. 4 Bring the sugar water to a boil over high heat. After boiling, add lemon juice and simmer over low heat. The syrup will splash onto the wall of the pot. Use a brush dipped in water to brush the syrup splashed onto the wall of the pot so that there will be no crystallization. Simmer until the water evaporates and the syrup turns color and is slightly thinner than honey, then turn off the heat

   

5. 5 Bottle after cooling