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
Prepare lemon, sugar, and water.
Squeeze lemon juice, take 50 grams.
Put the sugar in a stainless steel basin.
Pour clean water into the basin.
Stir the water and sugar well.
Use a basin to make a fire and boil water on a high fire.
After the water is boiled, turn to low heat.
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.
Use the smallest, smallest, and smallest fire, slowly, slowly, and cook for 40 to 60 minutes.
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.
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.
After 45 minutes, the water turned amber, which is the invert syrup.
- 400 g Caster sugar
- 50 g Lemon juice
- 200 g Shimizu
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