Homemade Invert Syrup

Name: Homemade Invert Syrup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Caster sugar; 200g water; 50g Fresh lemon juice

by Pyrotechnic room

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The crust of Cantonese-style mooncakes is golden and moist after baking, soft but not hard, and the key role is inverted sugar syrup.
Inverted sugar syrup is also called artificial honey. Some acidic substances are added during the boiling process of sugar water. At a certain time and temperature, the fine granulated sugar, which belongs to disaccharides, is converted into monosaccharides by acid decomposition. The cooked syrup will not crystallize, and its sweetness will be higher than that of ordinary sucrose.
Inverted syrup is one of the indispensable raw materials for making Cantonese-style mooncakes. The unsuccessful production of inverted syrup directly determines the unsuccessfulness of mooncakes. Many moon cake manufacturers cook the syrup by their own chefs to ensure quality.
So, if you want to make delicious Cantonese-style mooncakes, just take some time and make your own inverted syrup~~

Ingredients

Homemade Invert Syrup

1. Wash the lemons, cut them in half, squeeze out the lemon juice, and filter out the lemon seeds and dregs with a strainer, and set aside.

2. Prepare an acid-resistant pot (do not use iron or aluminum pots), and put sugar in the pot. Add water and stir a little with chopsticks to mix the sugar and water.

3. Put it on the stove and heat it over medium heat without stirring. After the sugar water is boiled, pour in fresh lemon juice. After boiling again, turn to low heat and simmer slowly. (From this time until the end of cooking the syrup, do not stir the syrup again, remember.)

4. In the process of boiling, if sugar crystals appear in the boiling area of the pot, you can use a brush to dip it 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.

5. Then, keep simmering slowly over low heat. Boil for about 3 to 40 minutes. The longer the cooking time, the darker the color of the syrup. In the end, it is almost amber, so turn off the heat.

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

Tips:
1. When boiling the syrup, turn on a low heat and don't stir it. Because the minimum fire of each stove is different, the caliber of the pot used is also different, which will affect the volatilization of water. When cooking, pay attention to the color and consistency of the syrup. In the end, it is almost amber, so turn off the heat. In addition, if the water volatilizes too fast, the water will be boiled dry in a short time, but the color is very light, so you can add more water to cook.

2. Because the syrup will be thicker after cooling than when it is hot. Therefore, if the consistency is thinner than honey when cooking, it will become thicker after cooling. The 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 evenly.

3. The syrup can be used the next day after it is cooked. Of course, the longer it is left, the better the effect will be. The antiseptic ability of invert syrup is very strong, it can withstand storage, and can be done a little more at a time.

4. In addition to making Cantonese-style moon cakes, the cooked inverted syrup is used in the same way as honey, and can be seasoned or brewed.