Homemade Invert Syrup

Name: Homemade Invert Syrup
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Caster sugar; 360ml pure water; 100g Lemon juice

by Sweetheart good time

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

For the preparation of Cantonese-style bean paste and egg yolk moon cakes, the golden inverted syrup is the key raw material for making moon cakes;
When the sugar and water are mixed and heated to a boil, the water will slowly volatilize, and the concentration of the sugar water will become higher and higher. When the concentration of sugar water reaches a certain level, the sugar will crystallize after cooling. In order to prevent this phenomenon from happening, we add some acidic substances (citric acid, tartaric acid, etc.. Sometimes lemon juice is used instead) when we boil the sugar water. Some sugars will be decomposed by acid into monosaccharides that are not easy to crystallize. This process is called sugar conversion.

Ingredients

Homemade Invert Syrup

1. Prepare an enamel pot or stainless steel pot, stir a little with chopsticks to mix the sugar and water

2. Keep the sugar water heated on a low heat, and do not stir the sugar water during the cooking process to prevent the sugar from sticking to the wall of the pot to crystallize

3. After the syrup is boiled, there are no sugar particles. Pour in fresh lemon juice. After it is boiled again, continue to low heat and simmer slowly

4. From this time until the end of cooking the syrup, do not stir the sugar water if it sticks to the pot wall. To prevent this part of sugar from producing sugar crystal particles, you can take a brush dipped in water and brush it around the pot wall. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot. When the color of the syrup is slightly yellow, start to measure it with a thermometer. At the beginning, the color of the syrup in the pot is still light white and slowly color. It will get deeper and deeper, when the temperature of the syrup reaches 115, let it cool off the fire

5. The cooked syrup is amber, thick like honey, and will become thicker after cooling. Put the syrup into a clean glass jar like maltose. The longer the syrup is stored in a sealed container, the more the inverted syrup will taste. Thicker, the better the effect, and the strong antiseptic of the syrup, you can do more and put it until next year.

Tips:
1. Use fresh lemons to squeeze the lemon juice by yourself. Concentrated type is not recommended
2. The temperature is controlled at 112 degrees -118 degrees, remember not to exceed 120 degrees, I boiled to 115 degrees away from the fire
3. Use a deeper stainless steel pot or an enamel pot (do not use an iron pot)
4. It is recommended to cook the syrup at a low heat throughout the process. The high fire will cause the syrup to be evaporated and dry before the syrup is completely converted.
5. It is best to measure the temperature at several locations with the thermometer. The central location has the highest temperature. The probe is rotated to measure it. When multiple locations reach around 115 degrees, the fire can be turned off.
6. The cooled syrup can still flow. If it does not flow, it means that the cooking time is too long and the water has evaporated. You can add a little water and boil it again to 115 degrees.
7. The prepared invert syrup can not be used immediately, and it should be used again after a period of time.