golden syrup (zhuan hua tang jiang )

golden syrup

Introduction:

"Invert syrup plays an important role in the making of Cantonese style moon cakes, because the success of syrup boiling directly determines the success of your moon cakes. The color of cooked syrup should be beautiful amber, which is the mark of successful syrup. Moon cakes usually start to return oil after three days, but the moon cakes made with good syrup return oil quickly, and return oil the next day. There are several important points in boiling syrup, that is, you can't stir it when boiling, and you must cook it slowly with a small fire. If the fire is big, the water will be dried quickly, and the necessary temperature of syrup has not been reached. If the conversion degree is not enough, the color of syrup will be light. In addition, the best acid for conversion is fresh lemon juice, not white vinegar, otherwise the taste will be strange. Invert syrup is very antiseptic. It can be boiled more at a time, and it's OK to use it the next year. "

Production steps:

Materials required:

Sugar: 400g

Fresh lemon juice: 50ml

Water: 200ml

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Zhuan Hua Tang Jiang