Home made invert syrup
Introduction:
"With the Mid Autumn Festival approaching, many friends are willing to make moon cakes by themselves. Invert syrup is an essential ingredient for making Cantonese style moon cakes."
Production steps:
Step 1: raw materials: sugar 200g, water 180ml, fresh lemon juice 25ml
Step 2: cut the lemon in the middle
Step 3: squeeze out the lemon juice
Step 4: add white sugar into stainless steel pot (iron pot or aluminum pot is not allowed)
Step 5: add water, stir slightly, let sugar and water mix
Step 6: bring the water to a boil and add lemon juice
Step 7: bring to a boil again, turn the heat down, and then do not stir again
Step 8: at this time, some sugar water sticks to the wall of the pot. Brush down the edge of the pot with a brush
Step 9: continue to heat with low heat, and slowly you will see the color of syrup change from light to light
Step 10: the longer you cook, the darker the syrup will be. Cook for 20 to 40 minutes
Step 11: put the cooked syrup into a sealed jar and use it after one day
Materials required:
Sugar: 200g
Water: 180ml
Fresh lemon juice: 25ml
Note: if the cool syrup is very thick, it is because the water volatilizes more. The remedy is to reheat it with proper amount of water, but if it is boiled black, it will not be saved.
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: sweet
Chinese PinYin : Jia Ting Zi Zhi Zhuan Hua Tang Jiang
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