Boil The Inverted Syrup and Prepare to Make Moon Cakes
1.
Wash 3 lemons, cut 2 and a half, squeeze out the juice with your hands to remove the residue.
2.
Pour granulated sugar into the pot, then pour boiling water. Give it a little stir to mix the sugar and water. Then turn on medium heat to heat up, don’t stir
3.
After the sugar water is boiled, pour in fresh lemon juice. When it is boiled, turn to a low heat and simmer slowly. Do not stir. Don't stir during the whole process, because stirring will easily cause sugar to stick to the wall of the pot and form crystals.
4.
Seeing that there is white sugar water sticking to the pot wall, take a brush with water and lightly brush it on the pot wall. The water will bring the clean sugar water back into the pot.
5.
The syrup has been simmered slowly on the lowest fire for about 40 minutes. When the color of the syrup becomes amber and the consistency is thinner than honey, the syrup is ready. When making syrup, set the temperature of the induction cooker to 100 degrees and the time to 50 minutes, which will save you worry and trouble!
6.
After cooling, the syrup will be thicker than when it is hot, so when it is boiled, the consistency is thinner than honey and you can turn off the heat.
7.
The syrup is put into an airtight jar and can be used after 1 day. It will be better if it is placed for a long time and will not deteriorate. The cooked invert syrup has a strong antiseptic ability and can be used again next year!
Tips:
1. Sufficient time can guarantee the amount of sugar conversion. After adding acid, the longer the cooking time, the more thorough the sugar conversion, and the darker the color of the syrup. The whole process is about 50 minutes from firing to turning off the fire.
2. The temperature determines the properties of the syrup. In the process of boiling the syrup, the water will gradually volatilize, and the temperature of the syrup will get higher and higher. The properties of the syrup after cooling are different when it is boiled to different temperature stages. When we make invert sugar syrup, the maximum temperature is set below 115 degrees, which cannot be higher. I use an induction cooker to set the time and temperature, which is very worry-free.
3. Don't stir when boiling the syrup, this is very important! When the syrup is cooked, some syrup will adhere to the wall of the pot and become tiny crystals. When these crystals come into contact with other syrups, they can turn other syrups into crystalline particles. The whole pot of syrup may become whole pot of sugar. sand. In order to prevent this phenomenon, we can take a brush dipped in water and brush it on the pot wall. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot. This is also the reason why it is not allowed to stir when cooking the syrup, because stirring can easily make the syrup adhere to the pot wall.
4. Inverted syrup is best made one month before the Mid-Autumn Festival. Although the finished syrup can be used the next day, the longer it is left, the better the conversion of sugar and the faster oil return. Generally The oil can be returned the next day. The syrup boiled last year has been used until the Spring Festival this year. I made five-ren moon cakes for my family during the Spring Festival. It may not be the Mid-Autumn Festival. Moon cakes are rare and everyone is rushing to eat.
5. Use a stainless steel pot to boil the syrup.
6. The lemon juice used in the recipe refers to the original juice squeezed with fresh lemons.
