The Practice of Inverting Syrup
1.
I used three fresh lemons here. After washing them, I used my own method to squeeze 100ml of juice and filter it with a sieve for use.
2.
Take a pot with a thicker bottom (do not use iron or aluminum pots), pressure cookers, stainless steel pots, and glass pots. Pour in pure water, add white sugar, and stir a few times so that the sugar and water are fully integrated. Together, they can be brought to a boil over medium heat.
3.
When the water is boiled and the sugar is melted, pour in the lemon juice. Turn to the lowest heat and start to boil. At this time, all the diligent students should tie their hands, and also take care of your own bear children. Don’t owe your hands. Stir the pot, otherwise it will take a long time to return you a pot of anti-sand sugar instead of syrup 😄.
4.
I have used it for two hours here. I have no experience. It’s better to buy a liquid thermometer, as long as it does not exceed 115 degrees. During the boiling process, if there is sugar water splashing on the pot wall and sticking So, just use a brush with a little water (20 grams of water in the auxiliary material is used here) to brush the pot wall, let the sugar water flow back into the pot, prevent this part of the sugar from producing crystalline particles, if not cleaned up in time, these crystals When the particles come into contact with other syrups, a chain reaction may occur, causing other syrups to become crystalline particles. In the end, it is possible that the whole pot of syrup will become sugar crystal particles.
5.
After the syrup has cooled down, check that if it is in this relatively viscous state, it can be filled into the bottle. If it is too hard, it means that the water has evaporated, so add some more water and boil it. If it is not the time is short, then continue to boil it. a bit.
6.
The attractive amber color can be used to make mooncakes within a week. Of course, the anxious friends can also start immediately. It is said that this product has a strong antiseptic function and can last for a year or a half, but I haven't tried it yet😄.
7.
After boiling the syrup, the pot and spoon will be covered with a lot of sticky syrup. Don’t dislike it. Pour some hot water and brush and drink it into your stomach. It’s not a waste. Not only that, but the taste of it makes me obsessed. , Sweet and sour, with a hint of lemon scent in the thick sweetness.
Tips:
What I want to say here is that everyone generally uses white granulated sugar. I didn’t know at first, but I only bought soft white sugar. Later, I found out that the sugar had already been put in the pot. I wanted to waste two large packets of sugar as an experiment. Well, I didn’t expect it to succeed, but I still recommend that you use the white sugar. After all, the white sugar that the masters choose naturally has a certain truth. I later analyzed that the masters would boil it for forty to fifty minutes. Why do I want it? Does it matter if you boil it for two hours? For the sake of safety, I will give you white sugar in the ingredients.
