Chinese Food
Self made conversion syrup. Necessary materials for making moon cake
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To make cantonese moon cakes, it is necessary to transform syrup. Invert syrup is a kind of syrup with the longest production history and the largest production. It is also called the standard syrup. It is widely used in the production of beverage, candy, pastry and syrup for medicine. The invert syrup can be preserved for a long time without crystallization. It is mostly used in Chinese style moon cake skin, Sakima and various products instead of sugar. I learned how to make invert syrup from Mr. Jun several years ago. Then I make invert syrup by myself every year. Let's share today.
Cooking ingredients
Cooking Steps
Step1:Prepare a stainless steel pot. Put all the sugar and water in it. Stir to make it mixed evenly.
Step2:Boil the water over medium heat (do not stir it after firing). Put the fresh lemon juice into the water after boiling.
Step3:Put in the lemon juice. Boil the water again. Turn the heat to boil for 40 minutes to 1 hour. During this period, you can use a brush to brush along the inner wall of the pot.
Step4:Just cook it a little thinner than honey.
Step5:When it's cold, put it in a jar and keep it.
Cooking tips:1. Do not stir the syrup from the beginning to the end of boiling, because it is easy for the syrup to adhere to the wall of the pot. 2. The best way for me to make syrup is to use induction cooker. The temperature of induction cooker is more uniform. It is easier to operate than on fire. And you can also put it in a more comfortable place. Sit next to it. Watch TV and watch it. 3. The longer the time and the darker the color of the syrup. Cook for 40 minutes - 1 hour according to the size of your own pot and the size of the fire. 4. The hot syrup can be boiled to a little thinner than honey. It will become thicker after cooling. 5. The syrup can be used after being cooled and stored in a sealed bottle for one day. Valid for one year. There are skills in making delicious dishes.
