golden syrup (zhuan hua tang jiang )
golden syrup
Introduction:
The granulated sugar is boiled with water and acid for a certain time and at a suitable temperature and then cooled. This syrup can be preserved for a long time without crystallization. It is mostly used in Chinese style moon cake skin, SaQima and various products instead of granulated sugar. Invert syrup is rich in sugar, which is an essential raw material for cake. (knowledge points come from Baidu) "
Production steps:
Materials required:
White granulated sugar: 400g
Water: 180 ml
Lemon juice: 50 ml
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Zhuan Hua Tang Jiang
golden syrup
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