A must for cantonese moon cake(guang shi yue bing bi bei zhuan hua tang jiang de zuo fa )

A must for cantonese moon cake

Introduction:

"When it comes to making moon cakes, we have to mention invert syrup. The so-called conversion syrup refers to adding a certain amount of acidic substances (such as lemon juice in the formula) when the sugar and water are mixed and boiled to destroy the crystallization of the syrup after cooling and turn it into monosaccharide which is not easy to crystallize. The so-called conversion refers to this process. Invert syrup is very important, whether moon cake can return oil and soft depends on it. Often see a friend with honey or maltose instead, in fact, this effect is not ideal. The raw materials for making invert syrup are very simple: water, white granulated sugar and lemon juice. Water and sugar are OK. How about lemon juice? I used two lemons to squeeze out the juice directly, and the process is very simple. "

Production steps:

Step 1: squeeze the fresh lemon into lemon juice

Step 2: prepare a stainless steel pot and put the sugar in it. Add water and stir with chopsticks until sugar and water mix. Heat with medium heat. Please don't stir after that.

Step 3: after boiling the sugar water, pour in the lemon juice. After boiling again, turn down the heat and cook slowly (from this time until the end of boiling syrup, remember not to stir the sugar water).

Step 4: at this time, if there is sugar water sticking on the wall of the pot, you can take a brush with water and brush a circle on the wall of the pot. When the water flows down the wall of the pot, the sugar on the wall can be washed into the pot.

Step 5: always cook slowly with the minimum fire. The longer the cooking time, the darker the color of the syrup. We can see that the color of the syrup is gradually getting darker.

Step 6: about 40 minutes to 1 hour, when the color of syrup is very close to the color of honey, and the viscosity is thinner than honey, the syrup is cooked well.

Step 7: after the syrup cools down, find a sealed jar, put the syrup in, and use it after 1 day.

Materials required:

White granulated sugar: 400g

Water: 200ml

Fresh lemon juice: 50ml

Note: when boiling syrup, be sure to turn on the minimum heat and cook slowly. The cooked invert syrup has strong antiseptic ability. If it can't be used this year, it can be used next year! Syrup will be thicker when it is cooled than when it is hot, so when it is boiled, the consistency should be thinner than honey, and it will become thicker when it is cooled. The syrup after cooling should be thick and flowing. If the syrup becomes hard after cooling, add some water properly, boil it again, and then stir it evenly (if the syrup has been boiled black, don't bother, just pour it out!).

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Guang Shi Yue Bing Bi Bei Zhuan Hua Tang Jiang De Zuo Fa