Inversion syrup for moon cakes

Overview

The invert syrup necessary for making Cantonese-style mooncakes can be boiled by yourself. It is safe and hygienic to use. If you make more mooncakes, the quantity will be larger and it will be more economical.

Tags

• homemade sauce
• clear water
• freshly squeezed lemon juice
• white sugar

Ingredients

Steps

1. 1 White sugar and fresh lemon are ready

   

2. 2 Put the sugar and water into the pot and stir

   

3. 3 Bring to a boil over medium heat

   

4. 4 While boiling the sugar water, process the lemons, cut them into two pieces, and squeeze out the lemon juice

   

5. 5 After the water boils, turn to low heat and filter the lemon juice into the sugar water

   

6. 6 Continue to simmer over low heat without stirring in the middle

   

7. 7 If there is a lot of sugar water splashing on the side of the pot, you can use a woolen brush dipped in cold water and brush along the side of the pot to let the sugar water flow into the pot

   

8. 8 Simmer for about 40 minutes. When the sugar water turns amber and its viscosity is slightly thinner than honey water, turn off the heat and let it cool

   

9. 9 After cooling, bottle and seal, and leave it for at least one day before use