Invert Syrup

Name: Invert Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Sugar; 50ML Fresh lemon juice; 200ML Shimizu

by Youlan Lengxiang

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Inverted syrup plays a vital role in the production of Cantonese-style moon cakes, because the unsuccessful syrup boiling directly determines the unsuccessful moon cakes you make. The color of the boiled syrup should be beautiful amber, which is a sign of successful syrup. Mooncakes usually start to return oil after three days, but mooncakes made of good syrup return oil quickly, and the oil returns the next day. There are several important points when making syrup, that is, you can’t stir it while boiling, and it must be cooked slowly with a low fire. If the fire is too high, the water will be quickly boiled dry, and the necessary temperature for the syrup is not yet If the conversion is not enough, the color of the syrup will be light. In addition, the acid needed for transformation is best to use freshly squeezed lemon juice instead of white vinegar, otherwise the taste will be strange. The invert syrup is very antiseptic, so it can be boiled more at a time, and it is no problem to use it in the second year. "

Ingredients

400g Sugar
50ML Fresh Lemon Juice
200ML Shimizu

Invert Syrup

1. Prepare the required raw materials.

2. Wash the lemon to squeeze the fresh juice, filter and set aside. (50ML after filtering)

3. Take a stainless steel pot (do not use iron or aluminum pots), add sugar and water, stir a little with chopsticks to melt the sugar and water, heat on medium and small heat to melt the sugar, do not stir during the period.

4. Boil until the sugar water boils and there are no white sugar granules.

5. Add fresh lemon juice, stir well and bring to a boil again, then turn to low heat and simmer slowly. From this point on until the end of the syrup brewing, the syrup can no longer be stirred.

6. If there is sugar water splashing on the pot wall, in order to prevent this part of the sugar from producing sugar crystal particles, you can use a brush to dip the water along the pot wall. When the water flows down the pot wall, the sugar on the pot wall can be removed. Flow down to the pot.

7. Keep simmering slowly until the syrup turns dark and amber, then turn off the heat. After cooling, put it into a sealed glass bottle. The freshly boiled syrup will have bubbles. It is best to use it after standing for a week. (It took me about an hour to cook)