Ingredients: 360g purified water, 800g sugar, lemon juice100g.
Production process:
1. First, we put the sugar in stainless steel pot or ceramic pot, as shown.
2. Pour the purified water into the pot and stir well with a spoon. Just stir evenly this time, and you don't need to stir in the post-production process.
3. Cover and boil over medium heat.
4. Prepare lemon juice in advance and squeeze it out. It's best to filter it, so that the lemon juice is purer and contains no impurities. Pour the filtered lemon juice into the above-mentioned boiling pot, and remember that it is not necessary to stir. Spread it evenly when you pour it.
5. Continue to boil over medium heat, and then turn to low heat to boil.
6. As mentioned above, there must be some sugar water sticking to the side of the pot wall. In order to prevent this part of the sugar sticking to the pot wall from producing sugar particles or sticking to the pot wall and affecting the quality of the finished converted syrup, we need to brush it on the pot wall with a clean brush to brush off the sugar sticking to it. Because the clean water on the brush flows into the pot, the whole process of low-heat cooking will be limited to 40 minutes to 60 minutes.
7. After the boiled syrup is cooled, put it into the bottle, and completely control the water in the bottle in advance, so that the bottle can be kept in a clean bottle without water and oil.
8. If we make moon cakes, we will put them in the shade 15 days before using them, and the effect will be better.
9. Don't worry that the inexhaustible syrup will go bad. No, it won't. If you put it in the second year, the moon cake will actually taste better.
[Tips]:
1. The pots and pans selected in the production are very important, so you must use stainless steel pot or ceramic pot.
2. Pay attention to stirring before firing, and do not stir during production.
3. Pay attention to observation when simmering. If it is too thick by accident, you can continue to pour proper amount of pure water and simmer on low heat.