Sugar-free Invert Syrup
1.
Xylitol sweetener weighs out 150 grams, my God, this xylitol is a bit expensive, 250 grams is 22 yuan.
2.
Squeeze the juice from most of the lemon by hand and take 30ml.
3.
Weigh 70 grams of purified water.
4.
Add water to the pot.
5.
Turn on the minimum heat, and stir gently before the water is boiled.
6.
The concept of a small fire is that no matter how small the fire is, it will be extinguished. If you look at the picture and talk, it is so small.
7.
When the water is boiling, pour the lemon juice.
8.
The picture is upside down, please look at the phone upside down, ha ha, please pay attention to its color and consistency, ignore the direction of the photo, ha ha.
9.
When it is hot, it is as thin as water, falling drop by drop, not connecting, and it becomes very viscous after cooling.
Tips:
1. The sugar and water can be stirred slightly before boiling to help the sugar melt, but once the pot is turned on, it can't be stirred at once to prevent the appearance of crystals, which will be contagious. Continuous stirring and be careful to return you a pot of shiny white sugar, haha.
2. Regarding the time, I spent 16 minutes from boiling the syrup to boiling the inverted syrup. The minimum fire used for liquefied gas will be extinguished even if it is too small, not the forty to fifty minutes mentioned on the Internet. That is, the color is light yellow. When the chopsticks are as thin as water, turn off the heat, and the consistency is just right when it cools.
3. A medium lemon can squeeze just 50ml of lemon juice.
4. Please use stainless steel pot, casserole or ceramic pot to boil, never use iron pot.
