Invert Syrup

Name: Invert Syrup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g White sugar; 180g pure water; 50g Fresh lemon juice

by Dark blue millet porridge

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Inverted sugar syrup is made by adding water, acid and cooking to a certain time and cooling it at a suitable temperature, so that it can be stored for a long time and is not easy to crystallize.
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, sometimes replaced by lemon juice or white vinegar) when we boil the sugar water. Part of the sugar will be decomposed by the acid into monosaccharides that are not easy to crystallize. This process is called sugar conversion.

Ingredients

Invert Syrup

1. Cut lemon in a pair

2. Use a lemon squeezer to squeeze lemon juice

3. Sift the squeezed lemon juice for later use

4. Prepare the ingredients for the invert syrup

5. Prepare a stainless steel pot or ceramic pot (do not use iron or aluminum pot), pour pure water and white sugar, and cook at 1600 watts in the hot pot of the induction cooker. (Stir a little with chopsticks to mix the sugar and water)

6. After all the white sugar is melted, add 50 grams of lemon juice, turn the induction cooker to the hot pot to 600~800 watts and simmer slowly

7. After turning to low heat and simmering slowly, from this time to the end of boiling the syrup, remember not to stir the syrup again

8. Pay attention to the cooking state of the syrup: turn off the heat until the syrup is slightly thinner than honey. Don't overcook it.

9. Wait for it to cool before bottling, keep it sealed at room temperature

Tips:
The prepared syrup is not easy to spoil, and if stored properly, it can be stored for a year. Generally, it can be used to make moon cakes after being left overnight. It is best to make mooncakes after 30 days!