Cantonese-style Mooncakes Must-have Inverted Syrup

Name: Cantonese-style Mooncakes Must-have Inverted Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g White sugar; 200ml water; 50ml Fresh lemon juice

by Thousand Trees Blowing Incense

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When it comes to making moon cakes, the only thing I have to mention is invert syrup. The so-called inverted syrup refers to the addition of a certain amount of acidic substance (such as lemon juice in the formula) when sugar and water are mixed and boiled to destroy the crystals precipitated after the syrup is cooled and turn it into monosaccharides that are not easy to crystallize. The so-called conversion , Refers to this process. Invert syrup is very important. It depends on whether moon cakes can return oil well and soften. I often see friends using honey or maltose instead. In fact, this effect is not ideal.
The raw materials for making invert sugar syrup are very simple, water, white sugar and lemon juice. There is no problem with water and white sugar, but lemon juice? I used 2 lemons to directly squeeze the juice out. The production process is also very simple. "

Ingredients

Cantonese-style Mooncakes Must-have Inverted Syrup

1. Squeeze fresh lemons into lemon juice for later use

Cantonese-style Mooncakes Must-have Inverted Syrup recipe

2. Prepare a stainless steel pot and put the sugar in the pot. Add water and stir a little with chopsticks to mix the sugar and water. Heat on medium heat. Please don't stir again afterwards.

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

4. At this time, if there is sugar water sticking to the pot wall, you 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.

5. It has been simmered slowly with the lowest fire, the longer the cooking time, the darker the color of the syrup, and we can see that the color of the syrup is slowly getting darker.

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 consistency is thinner than honey, the syrup is ready.

7. After the syrup has cooled down, find a sealed jar, put the syrup in it, and use it after 1 day.

Tips:
When boiling the syrup, be sure to turn it to the lowest heat and simmer it slowly.

The cooked inverted syrup has a strong antiseptic ability. If you can't use it this year, you can continue to use it next year!

The syrup will be thicker after cooling than when it is hot, so when it is cooked, the consistency should be thinner than honey, and it will become thicker after cooling.

The cooled syrup should be thick and fluid. If the syrup becomes hard after cooling, you can add some water and boil it again, and then stir it evenly (if the syrup is already boiled, don’t bother, just Dump it!).