It's a classic formula for several years. Let's continue to learn. Concentrated lemon juice can be purchased in bottles. But it's not lemon juice for drinks. If it's pure lemon juice, it can also be freshly squeezed by yourself. To buy yellow lemon, green lemon will be bitter. To get rid of seeds, you need juice.
Step1:First of all, I would like to introduce why it is recommended to use barreled purified water. Because the empty bucket after using purified water can be used as a sealed bucket for the storage of conversion syrup. There is no problem in proper placement and preservation for a year. First of all, we brush the stainless steel deep pot. Weigh the sugar and purified water and pour them into the pot. Stir with a wooden spoon until the sugar melts slightly. Make sure to stir it. Do not leave any dead angle of dry sugar. It is easy to cause the bottom of the pot to paste. Bring to a boil. Add concentrated lemon juice. Bring to a boil again.
Step2:After boiling, turn down the heat and keep the temperature. From this time until the end of boiling syrup, do not stir the sugar water. If there is a part of sugar water stuck on the wall of the pot, in order to prevent this part of sugar from producing crystal particles, we can use a brush to touch the water. Brush a circle on the wall of the pot. The water flows down the wall of the pot. Then the sugar on the wall of the pot can be washed down. Cook slowly over low heat for about 150 minutes. The longer the cooking time, the darker the syrup color.
Step3:Sealed storage. The longer the syrup is placed, the stronger the flavor of the converted syrup, the better the effect of use, and the stronger the anti-corrosion ability of the syrup. It can be done a lot at a time and kept for the second year. The syrup will be thicker when it's cooled than when it's hot, so it's just like honey in the boiling process.
Step4:My little fire is the state of this slightly rolling and bubbling. If the fire is too big, the syrup is easy to harden. It will affect the proportion of the whole moon cake. There will be a bubble in the process of boiling. If you mind, you can salvage it. You can not use it. After cooling down, it will be gone
Step5:You can also use this kind of bucket. You can weigh as much as you need to turn on the switch
Step6:Every year I make a lot of mooncakes. Self made conversion syrup first. Mooncakes return oil quickly. Second. Low cost. Third. Mooncakes are bright and oily
Step7:It's a great recipe that can't be missed
Cooking tips:Let's first learn more about what is invert syrup? We know that when sugar and water are mixed and heated and boiled, the water will evaporate slowly. The concentration of sugar water will be higher and higher. When the concentration of sugar water reaches a certain degree, sugar will crystallize and precipitate after cooling. In order to prevent this phenomenon, we add some acid substances (citric acid, tartar essence, etc.) when boiling sugar water. In this recipe, lemon juice is used instead). Part of the sugar will be decomposed by acid into monosaccharide which is not easy to crystallize. This process is called sugar conversion. When boiling syrup, there are two parameters that must be paid attention to. One is time. The other is temperature. Sufficient time can guarantee the sugar conversion. Generally speaking, after adding acid, the longer the cooking time, the more thorough the sugar conversion (of course, it is also related to the amount of acid). The darker the syrup color will be. However, it is not that the more sugar is converted, the better. It depends on the actual use of syrup. But Wen