golden syrup (zhuan hua tang jiang )

golden syrup

Introduction:

"Preparing for the Mid Autumn Festival. Although there are still two months to go before the Mid Autumn Festival, we still have time to prepare the materials in advance, so as not to have no time when things come to an end. Last year, I made it according to Jun Zhi's formula, and it's better this time. "

Production steps:

Step 1: prepare raw materials

Step 2: pour sugar into the pot and add water

Step 3: mix well

Step 4: heat medium heat to boiling point

Step 5: pour in the lemon juice

Step 6: bring to a boil again, turn the heat down and cook slowly

Step 7: dip the brush in water

Step 8: brush a circle on the wall of the pot.

Step 9: gradually darken the syrup

Step 10: light amber

Step 11: take a small spoon, cool slightly, pour out, syrup drops into honey state

Step 12: leave the fire and let it cool

Step 13: bottle and seal

Materials required:

White granulated sugar: 400g

Water: 180 ml

Fresh lemon juice: 50 ml

Note: do not stir the whole boiling process, so as to avoid that the molasses syrup will be thicker after cooling than when it is hot. It looks thinner than honey when it's cooked. It's said that Jun Zhi's formula can be used after 1 day. However, the longer the syrup is stored, the better the effect.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Zhuan Hua Tang Jiang