Chinese Food
Cantonese moon cake conversion syrup
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I have been making mooncakes for 2 years. My own conversion syrup can return oil quickly. The fragrance is fresh. Attractive color. The longer the syrup is put, the better it will taste. So I usually seal it half a year in advance. Waiting for the arrival of the rose cake
Cooking ingredients
Cooking Steps
Step1:Lemon was
Step2:Squeeze out lemon juice. This step is very tiring. You can use whatever juicing magic you have. Hehe. Filter the lemon juice and remove the residue.
Step3:Mix the water with sugar and bring to a boil over medium heat. Pour in lemon juice and bring to a boil again. Reduce the heat and continue cooking. (never mix syrup again
Step4:In the process, if there is sugar on the edge of the pot, you can use a small brush to brush with water.
Step5:Cook it to 115 degrees and it will be amber.
Step6:After cooling, put it in the jar. Keep it cool and sealed. The longer it is, the better it will be. It's OK to put it for a year.
Cooking tips:The cooking time will vary according to the amount of time measured at one time. It's better to have a thermometer. There are skills in making delicious dishes.
