Invert Syrup (required for Moon Cakes)

by Red Bean Hass

4.9 (1)
Favorite
1

Difficulty

Easy

Time

1h

Serving

2

Mid-Autumn Festival to Mid-Autumn Festival is here! ! ! Prepare for moon cakes! ! !

Invert Syrup (required for Moon Cakes)

1. Weigh all the ingredients, squeeze out the lemon juice for later use

2. Pour the white sugar into the pot, pour the water

3. Bring to a boil over medium heat, do not stir in the middle

4. Strain the lemon juice into the pot

5. Turn to low heat after boiling

6. Remember not to stir or shake the pot halfway

7. The color of the syrup gradually darkens

8. Simmer for about 40 minutes

9. Until the color becomes darker, slightly thinner than honey, turn off the heat

10. After allowing to cool, pour it into a container, seal it and store it, it can be used after one day

Tips:

This syrup can be stored for a long time, you can make more at once

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