Inverted Syrup (for Cantonese-style Moon Cakes)

Name: Inverted Syrup (for Cantonese-style Moon Cakes)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Caster sugar; 200g water; 60g Lemon juice

by Yaya Yang Xiaochu

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

1. When boiling the syrup, turn on a low heat. If the heat is too high and the water evaporates too quickly, the syrup may thicken in less than 40 minutes. Because the minimum fire of each stove is different, and the caliber of the pot is also different, it will affect the volatilization of water. When cooking, pay attention to the color and consistency of the syrup. As long as it is almost done, turn off the fire. In addition, if the water volatilizes too fast, your syrup has almost volatilized in a short time, but the color is not yet in place. You can add more water to cook it. Don't let the water evaporate. The temperature of the syrup is too high, but it will become hard after cooling. If your home’s firepower is high, you can cover it when cooking to prevent excessive evaporation of water. 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 is fine, and it will become thicker after cooling. 3. Many syrups say that they need to be placed for a week or even 15 days before they are used. But if it is made according to my formula, it will be no problem to use it after 1 day. Of course, after the syrup is cooked, the longer it is left, the better the effect. The antiseptic ability of invert syrup is very strong, it can withstand storage, you can do a little more at a time, and it can be used in the second year. 4. Different people have different habit of cooking invert syrup. Depending on the syrup, the mooncake recipe used will be different. Generally speaking, it is better to cook the invert syrup until the consistency is similar to honey or slightly thicker. Mooncakes made with such syrup can basically return oil the next day! The lemon juice in the recipe refers to the original juice squeezed with fresh lemons. If you don’t have lemon juice, it’s not recommended to use vinegar instead. The cooked syrup will taste bad.”

Ingredients

Inverted Syrup (for Cantonese-style Moon Cakes)

1. Caster sugar

Inverted Syrup (for Cantonese-style Moon Cakes) recipe

2. Fresh lemon juice and 200 grams of water

3. Pour the sugar and water into the casserole and bring it to a boil

4. After boiling, pour in fresh lemon juice, then boil, turn the heat to a minimum and let the syrup boil slowly. Never stir it, because after stirring, the syrup will splash on the pot wall to form crystal syrup. Small crystals will appear on the wall of the pot, so use a brush with water and brush around the wall of the pot. Because I boil a lot, the small crystals are splashed on the gas stove, so I just need to clean the gas stove.

5. Then use low heat to cook, turn off the heat when the syrup is dark amber color, the longer the cooking time, the darker and thicker the color, because the syrup will be thicker after cooling, so when the consistency reaches a little bit thinner than honey Just turn off the heat, I cook five times more than this recipe, the cooking process is about 2 hours

6. After cooling, the syrup is fluid, a little thinner than maltose. If it becomes hard and does not flow after cooling, you can add an appropriate amount of water to re-boil, stir evenly, and boil it slightly. Wait until the syrup is cooled, then bottle

7. The color of the boiled syrup is really good

8. Finished product

Tips:
We know that when sugar and water are mixed and heated to a boil, the water will slowly volatilize, and the concentration of 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 lemon juice when we boil the sugar water, some of the sugar will be decomposed by the acid into monosaccharides that are not easy to crystallize. This process is called sugar conversion. If you are a novice, then I suggest you buy a special thermometer for baking, which can measure the temperature of the syrup. The temperature of the syrup can be boiled to 113-116.