Invert syrup

Overview

Time flies so fast, and the Mid-Autumn Festival is coming soon. Today I will make some invert syrup to prepare mooncakes.

Have sugar and lemon ready.
First squeeze out the lemon juice.
Mix sugar and water and stir evenly with chopsticks.
Bring the sugar water to a boil over medium heat.
Note, do not stir from now on.
Boil water and add lemon juice. (Use the leakage net to pass)
When the pot is turned on again, lower the heat and simmer for 45-60 minutes. If there are crystals around the pot when making syrup, you can use a small brush dipped in water to brush a circle around the pot wall. Never stir the syrup.
The temperature of boiling syrup is particularly important. In the final stage of boiling syrup, the temperature should be controlled within 115 degrees and not exceed 115 degrees. If the temperature is too high, the syrup will harden when it cools down.
This is freshly brewed syrup, and it is also very beautiful. Very thin. Let cool naturally.
The consistency will come out after cooling. Very successful.