Invert syrup: a must for moon cake(zhuan hua tang jiang yue bing bi bei )

Invert syrup: a must for moon cake

Introduction:

"The most important thing to make moon cakes is the conversion syrup, which is the key to the oil return of the cake skin. If the conversion syrup is not made well, the moon cakes will not be made well. Our food and chemical stores sell them in the moon cake season, but I know a pastry maker who taught me how to make syrup by himself before. What he cooked was not only reassuring, but also using lemon. The factory's invert syrup was boiled with citric acid. I don't need to say that. You naturally understand. Although it takes a little effort, it's better to do it yourself. It is said that the syrup can be used after boiling for one day, but according to the pastry, it should be stored for at least 2 months, so that the syrup can be completely transformed and the effect is better. I cooked the big bottle on the finished product map a few months in advance. I didn't take any pictures at that time, but today I've made a special effort to share them with you. "

Production steps:

Step 1: prepare sugar and lemon. First of all, pour the sugar and water into the pot and stir them evenly, so that they will not paste the pot when they are boiling, and they will not stir when they are boiling.

Step 2: set the pot on fire, bring to a boil over low heat, and let the sugar melt completely

Step 3: the lemon juice is squeezed out by this simple juicer. This method is simple and convenient, and can filter out the seeds

Step 4: a lemon is just ready to squeeze out 50 grams of juice, I use it all, 300 grams of sugar can be 30-40 grams. Put the lemon juice into the sugar pot, don't stir it!

Step 5: continue to cook over low heat. When boiled, sugar will foam, stick to the edge, do not stir, brush with water brush gently along the surrounding brush, sugar will return to the pot as the water. Do not stir!!!

Step 6: after cooking for more than one hour, the temperature rises to 110 degrees. At this time, pay special attention to it, and then continue to cook for about 20 minutes.

Step 7: continue to cook, syrup temperature up to 115 or so, do not exceed 120 degrees. Otherwise, it will be too much. If there is no thermometer, please refer to the detection method in my tips

Step 8: the syrup is very thick, but it can flow. The color is amber, very beautiful, and has a light lemon flavor. Besides making moon cakes, it's also great to use them in other desserts. Boil the syrup into the bottle cap for a period of time, the longer the better.

Materials required:

Sugar: 300g

Water: 200g

Lemon juice: 50g

Note: 1, do not stir is to prevent sugar crystallization, once stirred, it will cause a chain reaction of sugar crystallization, it is not syrup. 2. What can I do without a thermometer? One of the methods I used to use is that after the syrup is boiled, the water content is 15-20%. According to the percentage of sugar you use, for example: 300 (45-60) = 350 g, plus lemon juice, the final total weight can't exceed 380 G, so the base is just right. Then weigh the total weight before boiling, and remember to add the weight of the pot Keep weighing, the weight is up to it. 3. The best time to boil the syrup is 1.5-2 hours. If the time is short, the conversion of syrup is not enough. The amount of water can be controlled by oneself, but the water can not be added too little, otherwise there will be no water if the time is not enough.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Zhuan Hua Tang Jiang Yue Bing Bi Bei