Convert Syrup

Name: Convert Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g White sugar; 50ml Lemon juice; 200ml Shimizu

by sourcehe

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Conversion syrup is an essential ingredient for Cantonese-style mooncakes. I went shopping for baking ingredients on the weekend and found that this year's conversion syrup was so expensive, it costs 12 yuan for 200 grams, and it also contains additives. In order to be healthy and to reflect the spirit of handmade mooncakes, I made my own conversion syrup.
Cantonese-style biscuits and pastries are often used to convert syrup. Normal physical stores sell less. If the amount is small, it is convenient to cook by yourself. The degree of cooking can also be thick or thin according to the requirements of the biscuits. Conducive to the color of the biscuits. There are very few practical ingredients, namely white sugar, lemon juice, and water, and then boil it for about 45 minutes. The trick lies in the size of the fire and the inability to stir. "

Ingredients

400g White Sugar
50ml Lemon Juice
200ml Shimizu

Convert Syrup

1. Prepare ingredients: white sugar, fresh lemon, water;

2. Put the white sugar into the stainless steel; PS: stainless steel or ceramic pot is recommended

3. Add 200ml of water, stir with chopsticks, and mix the white sugar and water evenly;

4. Boil on medium heat; PS: Can't stir anymore

5. Juice the lemon, add it, and boil again;

6. Change to low heat. If sugar crystals are produced on the pot wall, use a brush to cover the water and brush it round;

7. Boil for 40-50 minutes, the color will turn golden yellow

8. Cool, pour it into a sealed jar, save it, and use it the next day.

Tips:
1. The lemon juice should be freshly fried;
2. Mix the sugar and water before turning on the fire, and do not stir afterwards;
3. Pay attention to the size of the fire, it should not be too big, it is easy to boil.