White Sugar Syrup(bai tang jiang )

White Sugar Syrup

Introduction:

"This is the recipe of an early pastry book. This syrup can be used to make pastries such as moon cakes. I used to think boiling syrup was troublesome, so I didn't do it. In addition, the use of alum is really hesitant. However, alum is also a kind of traditional Chinese medicine, which can eliminate phlegm, dry dampness, stop diarrhea, stop bleeding, detoxify and kill insects. Think of its use very little, and finally ruthless heart, practice once, is the Mid Autumn Festival rehearsal

Production steps:

Step 1: prepare materials

Step 2: pour water and sugar into the pan

Step 3: heat and bring to a boil

Step 4: add alum

Step 5: continue heating to 106 degrees

Step 6: leave the fire to cool

Step 7: bottled and ready to use

Materials required:

White granulated sugar: 250g

Water: 100g

Alum: 0.175 G

Note: the boiled syrup is light yellow; the syrup needs to be cooled before use; the syrup has high concentration and can be stored for a long time, but I don't know if it will affect the effect.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Bai Tang Jiang