White Syrup

Name: White Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g White sugar; 100g water; 0.175g Alum

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This is a recipe from an early pastry making book. This syrup can be used to make pastries such as moon cakes. I thought it was troublesome to boil syrup before, so I haven't done it. Moreover, the use of alum is indeed hesitant. However, alum is also a traditional Chinese medicine, which has the functions of eliminating phlegm, drying dampness, stopping diarrhea, stopping bleeding, detoxification, and killing insects. Thinking of its very small amount, I finally took it seriously and practiced it once, which is a Mid-Autumn Festival preview. "

Ingredients

250g White Sugar
100g Water
0.175g Alum

White Syrup

1. Prepare materials

2. Pour water and sugar into the pot

3. Heat to a boil

4. Add alum

5. Continue heating to 106 degrees

6. Leave the fire to cool

7. Bottled and ready for use

Tips:
The boiled syrup is light yellow;

The syrup needs to be cooled before use;

The syrup has a high concentration and can be stored for a long time, but I don't know if it will affect the effect.