Like emulsion, it can moisten the cake embryo. There is also an increase in taste. Inverted syrup literally means inverted syrup, which is different from other syrups in that some transformations will occur during tanning. When we collect sugar and water and boil them, the concentration of syrup will be higher and higher with the continuous evaporation of water. When the concentration is high enough, the result will precipitate after cooling. This is how to make rock candy.

If you want to keep a certain syrup concentration and not crystallize after cooling, you need to add acidic substances such as citric acid or tartaric acid in the syrup preparation process, or you can replace these acidic substances with lemon juice. After tanning, acidic substances break down sugar into monosaccharides that are not easy to crystallize, thus preventing the syrup from crystallizing after cooling. The process of decomposing sugar into monosaccharides in advance is called conversion, and the converted syrup is called converted syrup, and then the cake is polished with syrup to increase flavor.

Of course, the main function is to increase the humidity of the cake and improve the flavor. Secondly, to increase the flavor of the cake, sugar in white wine is usually brushed, and rum or brandy is used. Cake is a traditional food, soft cake, wrapped in a layer of sweet syrup, the simplest decoration outside, elegant but lovely, really delicious.

Brush syrup cake, the humidity is higher, the input is better, and the aroma is more sufficient. The main body of the cake is dry, but the tissue paper is exquisite. As long as sugar is added to increase moisture, the overall taste will be greatly improved. Sealed storage of cakes with syrup can make the distribution of sugar and water more uniform; Adding wine syrup can make wine and cake blend harmoniously and the aroma is overflowing.