Mooncakes Inverted Syrup
1.
Choose a pot with a thicker bottom. This is also the key to the beautiful color of the syrup. Put the water and sugar in the pot and boil it over medium and small heat.
2.
After boiling until boiling, add white vinegar (if you forget to buy lemon, add white vinegar. If you have conditions, add lemon will taste different. Try to choose pure grains of white vinegar)
3.
This step is the key. After adding the vinegar, turn on the minimum heat and no need to stir. When the sugar juice starts to bubble and the sugar juice splashes on the pot wall, immediately brush the pot wall with a silicone brush dipped in water. This is the key step for the success of the syrup. The sugar beads sticking to the pot wall will solidify, and the finished syrup will have small particles
4.
After boiling, boil for 30 minutes until the syrup is slightly amber thick and thinner than ordinary honey. (It will be thicker when it cools.) Use a spoon to scoop up the cylindrical shape and drop down. Finally, there will be a bead-like rebound and serve. Use the temperature to measure it between 108-112 degrees, or you can drop a drop of water to see it, it won’t melt right away
Tips:
The key 1. Be sure to brush the pot wall. If you don't brush, the syrup splashing on the side will crystallize, and the crystal will fall into the pot will cause a chain reaction, which will cause the whole pot of syrup to crystallize and cannot be used. Remember!
Key 2: Don’t get through it. If it’s too thick and cold, it will condense together, but it can be remedied at this time. You can add a little more water to reheat it. The color I boiled is darker, and it’s the color that I have boiled. One success should be a light amber color, a little thinner than honey, because it will become thicker after cooling. Another remedy is to add water and boil again. When the consistency is thinner than honey, turn off the heat, and mix well with 1g baking soda + 10g water. Pour in the syrup and mix well. There will be a lot of small bubbles at this time. It's okay, it will be gone when it is cold. The syrup made in this way will not crystallize when it cools. O(∩_∩)Oha! The syrup can also be added directly after it is boiled, so that it will never fail. The key 3. Be sure to use a thick composite bottom pot instead of a thin bottom pot. This is the key to completely guaranteeing a beautiful color. If the temperature of the bottom pot is not well controlled, the color will turn black after the syrup is not boiled well. There is no double bottom pot. You can choose a thicker pot to boil on the induction cooker, which can greatly increase the success rate!
special reminder:
1. Use white granulated sugar instead of soft white sugar, because soft white sugar can be divided into two types: sugarcane and beet. If you can confirm that it is sugarcane, you can also make syrup. Not sure, it’s better not to use it.
2. After the syrup is boiled, leave the heat immediately. Don’t bottle it when it’s warm, because you don’t know whether the syrup is successful. It will solidify only after it has solidified in the bottle. It is hard to get it out! Put it in the pot and wait until it is completely cooled. If it is successful, then bottling. If it fails, you can directly add an appropriate amount of water and boil it again. Adjust it to a thinner consistency than honey and stir well. If it still fails, add the proportioning after stirring. Soda water, let cool and serve
3. The thickness and color of the syrup boiled by everyone will be different, so it is best not to add the liquid of the formula at one time when making the mooncake crust, it is better that it can form a little dough and not stick to your hands.
About storage:
After letting it cool, pour it into a clean, water-free glass bottle, cover it and store it at room temperature. I always make many at a time, and then put it away. It will be no problem to store it for the next year. It will not break O(∩_∩ )Oha!
