A must-have for Cantonese-style mooncakes——How to make inversion syrup

Overview

When it comes to making mooncakes, one thing that has to be mentioned is invert syrup. The so-called inversion syrup refers to adding a certain amount of acidic substances (such as lemon juice in the formula) when sugar and water are mixed and boiled to destroy the crystals that precipitate after the syrup is cooled and turn it into a monosaccharide that is not easy to crystallize. The so-called conversion refers to this process. Inversion syrup is very important. Whether the mooncake can recover oil and soften well depends on it. I often see friends using honey or maltose instead. In fact, the effect is not ideal. The ingredients for making invert syrup are simple: water, sugar and lemon juice. Water and sugar are fine, but what about lemon juice? I used 2 lemons and squeezed out the juice directly. The preparation process is also very simple.

Tags

• private kitchen
• fresh lemon juice
• white sugar
• water

Ingredients

Steps

1. 1 Squeeze fresh lemons into lemon juice and set aside

   

2. 2 Prepare a stainless steel pot and put the sugar in the pot. Add water and stir slightly with chopsticks to mix the sugar and water. Turn on medium heat. Please do not stir after that.

   

3. 3 After the sugar water boils, add lemon juice. After boiling again, turn to low heat and simmer slowly (from this time until the syrup is boiled, remember not to stir the sugar water again).

   

4. 4 If there is sugar water stuck to the wall of the pot at this time, you can take a brush dipped in water and brush it around the wall of the pot. When the water flows down the wall of the pot, the sugar on the wall of the pot can be washed into the pot.

   

5. 5 Keep cooking slowly over the lowest heat. The longer you cook, the darker the color of the syrup will become. We can see that the color of the syrup is slowly getting darker.

   

6. 6 Cook for about 40 minutes to 1 hour. When the color of the syrup is very close to the color of honey and the viscosity is thinner than honey, the syrup is ready.

   

7. 7 After the syrup cools, find a sealed jar, put the syrup in, and leave it for 1 day before use.