Homemade Cantonese-style Inverted Syrup for Mooncakes (with Brown Sugar Inverted Syrup)
1.
Prepare ingredients such as white sugar and fresh lemon...
2.
Squeeze the lemon juice and set aside. I cut it with a knife and wrapped it in gauze to twist out the juice by hand. No matter what method you use to take out the juice...
3.
Maifan stone deep pot (stainless steel pot, casserole, enamel deep pot are all ok, just can’t use iron or aluminum pot, it’s acidified, don’t blame me for not reminding you), put it on the gas stove, add white sugar...
4.
Pour the water in a circle to fully touch all the white sugar...
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There can be no dead ends...
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Stir gently with a wooden spoon or chopsticks to make the white sugar all moist and fully soaked in water, otherwise the boiled syrup will easily stick to the bottom...
7.
Turn the gas stove on medium heat, wait until the sugar water is boiled to a boil, there are no white sugar particles, and when it is completely melted, add the prepared lemon juice...
8.
When it boils again, adjust the fire to the lowest fire. Don't stir it all the time. Just let it boil quietly on a low fire. Why should you go? Just check back from time to time...Remember! ! Keep your hands under control and don't stir it anymore, otherwise the inverted syrup will be easily turned back!
9.
If there is syrup splashing on the pot wall, in order to prevent this part of the syrup from crystallizing to produce crystalline particles, you can use a brush moistened with water to brush on the pot wall, let the syrup water flow into the pot and boil...
10.
The syrup has been boiled over a small fire, and as time goes by, the color of the syrup will become darker...
11.
When the syrup is amber in color and the temperature reaches about 115 degrees, turn off the heat (I used the minimum heat to cook for about 2 hours)...
12.
Cool off from the fire, skim off the foam on the surface...
13.
Bottle it after cooling completely...
14.
After the inverted syrup is boiled, it is best to use it after 15 days. The longer the storage time, the better the effect and the better the oil-returning effect of the mooncakes. The inverted syrup has strong antiseptic properties. Can continue to use...
15.
The brewing process of brown sugar inverted syrup is exactly the same as that of white sugar, except that the brown sugar is large and it takes a certain time to melt. If you don’t pour the lemon juice, you must cook it for a while to let the brown sugar fully melt. Make sure that it is completely melted before adding it. Lemon juice, do not stir after adding lemon juice, simmer slowly, turn off the heat immediately when the temperature of the syrup reaches (105-110) degrees, why is such a temperature range given? This is because the ambient temperature has a certain influence on the state of the syrup. The higher the ambient temperature, the higher the boiling temperature, which requires flexible control. There will be a lot of foam during the cooking process. After the cooking is completed, use a wooden spoon to remove it...
16.
Hei Yo Yo's tune, look forward to my brown sugar mooncakes 😜...
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The boiled black syrup is thick and fluid with good fluidity...
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You can refer to...
Tips:
① When boiling the syrup, be sure to turn on a low heat. If the heat is too high and the water evaporates too quickly, the syrup may thicken in less than 40 minutes. Because the minimum fire of each gas stove is different, the diameter and depth of the pot will affect the volatilization of water. When cooking, you must pay attention to the color and consistency of the syrup. As long as it feels almost the same, turn off the fire...
②After starting the fire, remember not to stir the whole process...
③Because the syrup will be thicker than it is hot when it is cooled, it is fine if the consistency is a little thinner than honey when it is cooked, and it will become thicker after cooling...
④The lemon juice in the formula refers to the juice squeezed with fresh lemons. It is best not to use the concentrated lemon juice that you bought, for fear of additives...
⑤The cooled syrup should be thick and fluid. If the syrup becomes hard after cooling, it means that the water has evaporated too much. You can add some water and boil it again, and then stir it to use...
⑥The brown sugar is big, so add the lemon juice after it is completely boiled...
⑦Remember that the final completion temperature of brown sugar invert syrup is lower than that of white sugar invert syrup, turn off the heat at 105-110. This depends on the state of the syrup, and the consistency after being completely cooled is the same as that of ordinary inverted syrup...
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