Invert syrup
Overview
The sugar is cooked by adding water and acid to a certain time and appropriate temperature and then cooled. 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.
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Ingredients
Steps
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lemons
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Cut in half and squeeze out the juice. You can also use a tool to squeeze out the juice
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Strain it through a sieve and set aside 130 grams
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1000g fine sugar
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Use a stainless steel pot, pour 470 grams of water, then add 1000 grams of fine sugar, heat over medium heat, stir with chopsticks until all the sugar melts
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After heating to boiling, add 130 grams of lemon juice and continue to heat until boiling, turn to low heat, and continue to simmer for about 60 minutes (remember not to stir in the middle). The cooking time should be adjusted appropriately according to the size of the burner of your gas stove
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When cooking, syrup will splash onto the wall of the pot. Use a brush dipped in water and brush along the wall of the pot. The water will carry the syrup and flow into the pot along the wall
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Use low heat for about an hour. When you see the syrup gradually thickening and turning into a light amber color, it is almost ready. After cooling, seal it and store it. It is best not to use the syrup you made on the same day. The longer the syrup is left, the better the effect will be
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Finished product pictures
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Finished product pictures
