Boiling of invert syrup
Introduction:
"Invert syrup is an essential ingredient for making cantonese moon cakes. The characteristic of cantonese moon cake is that it will return oil after baking and cooling for two days. Not only the color of cake skin will be slightly deepened, but also the taste will be smooth, soft and fragrant. The reason why Cantonese style moon cake is so different is that the key lies in the conversion syrup. In the production process of Cantonese style moon cake, the quality of the conversion syrup is one of the important factors that directly affect the quality of the finished product. Because the invert syrup needs to be stored for at least one month, so that it has a reduction process, that is, sucrose can be converted into reducing sugar before it can be used for production, all of which need to be boiled at least one month before production. "
Production steps:
Materials required:
Fine granulated sugar: 5000 G
Water: 2500 g
Lemon juice: 250g
Salt: 50g
matters needing attention:
Production difficulty: ordinary
Process: others
Production time: several days
Taste: salty and sweet
Chinese PinYin : Zhuan Hua Tang Jiang De Ao Zhi Fu Jian Bie Zhuan Hua Tang Jiang Ao Zhi Shi Fou Wan Cheng De Fang Fa
Boiling of invert syrup
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