Invert Syrup

Name: Invert Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Soft white sugar; 220ml water; 60ml Fresh lemon juice

by Baoma's little chef.

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It's Mid-Autumn Festival again soon, and seeing friends around me busy making mooncakes, my hands are also itchy. I made a lot of snowy skins last year, so let's change the style to make Cantonese mooncakes this year. This Cantonese-style mooncake is inseparable from inverted syrup. In fact, it is not difficult to make. It takes time. The syrup is cooked in advance and sealed. It is extremely resistant to corrosion. You can make more of it at once, and you can use it next year. "

Ingredients

Invert Syrup

1. Squeeze the lemon juice and filter for later use

2. Put sugar in a small stainless steel pot, then pour in water, and stir a little

3. Bring to a boil on medium heat, don’t stir during the process, the sugar in the pot is melted, then add the lemon juice

4. After boiling the pot, turn to a very small fire, and be careful not to stir the whole process. If crystals appear on the side of the pot, use a brush with some water to brush it down

5. The color of the syrup has begun to deepen, don’t rush it slowly, don’t leave at this time, the syrup is slowly becoming thicker

6. The syrup slowly turns light brown. Take a drop and use two fingers to pull out a very thin thread. (I made this at night, the color of the pictures taken is a bit darker, the actual color is lighter) The taste is sweet, and it won’t be bitter, it’s a success!

7. Pour the boiled invert sugar syrup into a glass bottle and leave it for a few days before use.

8. This one has been left for 3 days, it is sticky like honey, and the color is very thorough

9. Take a closer look, there is an urge to taste...

10. Finished picture!

Tips:
1 Boil on low heat, don't stir
2 Two fingers can pull out a very thin thread, it is ready
3 Put the invert syrup for a longer time, the effect will be better