Moon cake - boil golden syrup

Overview

Making Cantonese-style mooncake syrup is indispensable, so let’s start by boiling the syrup!

Pour sugar, water, lemon juice or pure rice vinegar into a stainless steel heavy-bottomed pot
Heat over medium-low heat and stir until the sugar is completely melted
Wait until it boils and bubbles, then pour in lemon juice or junmai white vinegar
Turn on low heat and simmer slowly. Do not stir anymore at this time. After cooking for a while, a small amount of sugar juice will splash on the wall of the pot. Use a brush to dip a small amount of water into the wall of the pot. This step is very important, do not be lazy
When cooked slowly, the color will turn into light yellow
After cooking for about an hour, it is basically ready. The color will turn golden brown. Let it cool
Take a small spoonful and drop it into the plate. Ball-like shapes will fall down. Finally, the balls will rebound and you’re done
Put it into a sealed bottle and let it rest for a day before you can make mooncakes