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You are here: Home / Recipes / Invert Sugar

Invert Sugar

December 30, 2020 by QingH Leave a Comment

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Invert Sugar

The Mid-Autumn Festival is about to come and I want to make mooncakes by myself, so I cooked inverted syrup today and share it with you. ^_^When the sugar and water are mixed and heated to a boil, the water will slowly volatilize and the concentration of sugar water will become higher and higher.When the concentration of sugar water reaches a certain level, the sugar will crystallize after cooling. In order to prevent this phenomenon from happening, we add some acidic substances (citric acid, tartaric acid, etc.. Sometimes lemon juice is used instead) when we boil the sugar water. Some sugars will be decomposed by acid into monosaccharides that are not easy to crystallize.This process is called sugar conversion. Many syrups say that they need to be left for a week or even 15 days before they are used. But if it is made according to my formula, it will be no problem to use it after 1 day.Of course, after the syrup is cooked, the longer it is left, the better the effect. The antiseptic ability of invert syrup is very strong, it can withstand storage, you can do a little more at a time, and it can be used the next year.Different people have different habit of cooking invert sugar syrup. Depending on the syrup, the mooncake recipe used will be different. Generally speaking, it is recommended to cook the invert syrup until the consistency is similar to honey or slightly thicker. Mooncakes made with this kind of syrup can basically return oil the next day!

How to make invert sugar

Step1

Prepare lemon, sugar, and water.

Prepare lemon, sugar, and water.

Step2

Squeeze lemon juice, take 50 grams.

Squeeze lemon juice, take 50 grams.

Step3

Put the sugar in a stainless steel basin.

Put the sugar in a stainless steel basin.

Step4

Pour clean water into the basin.

Pour clean water into the basin.

Step5

Stir the water and sugar well.

Stir the water and sugar well.

Step6

Use a basin to make a fire and boil water on a high fire.

Use a basin to make a fire and boil water on a high fire.

Step7

After the water is boiled, turn to low heat.

After the water is boiled, turn to low heat.

Step8

Filter the lemon out of the lemon scum, then pour the lemon juice into the basin, don’t stir, don’t stir, just pour in.

Filter the lemon out of the lemon scum,

Step9

Use the smallest, smallest, and smallest fire, slowly, slowly, and cook for 40 to 60 minutes.

Use the smallest, smallest, and smallest fire,

Step10

During the cooking process, the water will splash on the edge of the basin. A brush is fine. I think the high-temperature scraper is very useful. Dip the scraper into the water and scrape down along the edge of the basin.

During the cooking process,

Step11

The sugar water on the edge of the basin will flow into the basin with the clean water. In this way, staring at the eyes, slowly watching the sugar water change from clear to amber.

The sugar water on the edge of the basin will flow into the basin

Step12

After 45 minutes, the water turned amber, which is the invert syrup.

After 45 minutes, the water turned amber, which is the invert syrup.

Print Recipe

Invert Sugar

Prep Time5 mins
Cook Time1 hr
Course: Homely
Cuisine: Chinese
Keyword: Invert Sugar

Equipment(affiliate link)

  • pot

Ingredients(affiliate link)

  • 400 g Caster sugar

Accessories

  • 50 g Lemon juice
  • 200 g Shimizu

Filed Under: Blog, Homely Recipes, Recipes, Tutorials Tagged With: Invert Sugar, Other Cuisine

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