Materials?
Inverted syrup
White sugar1000g
500 grams of water
Lemon juice125g
Brown sugar conversion syrup
Brown sugar1000g
500 grams of water
Lemon juice125g
Practice?
Prepare white sugar, fresh lemon and other ingredients …
Squeeze the lemon juice and filter it for later use. I cut it with a knife, wrapped it in gauze and squeezed it out by hand. No matter what method you use to take out the juice …
Medical stone deep pot (stainless steel pot, casserole, enamel deep pot can be used, but iron pot and aluminum pot can't be used, so don't blame me for not reminding you) put it on the gas stove and add white sugar …
Pour the water into the circle and fully contact all the white sugar …
There can be no dead ends ...
Gently stir evenly with a wooden spoon or chopsticks, so that the white sugar is completely wet and fully soaked in water, otherwise the syrup boiled out will easily paste the bottom …
Turn the gas stove on medium heat, until the sugar water boils and there are no white sugar particles. After it is completely melted, add the prepared lemon juice …
When it boils again, turn the fire to the minimum. Don't stir it all the time. Just simmer it quietly. Just come back and have a look from time to time … Remember! ! Hold your hands and don't stir any more, otherwise the converted syrup will be easy to turn back to sand!
If there is syrup splashing on the pot wall, in order to prevent this part of syrup from crystallizing to produce crystal particles, you can brush a circle on the pot wall with a brush dipped in water to let syrup water flow into the pot and boil it …
Boiled with low fire all the time, with the passage of time, the color of syrup will become darker and darker …
When the color of syrup is amber and the temperature reaches about 1 15 degrees, turn off the fire (I cooked it with minimum fire for about 2 hours) …
Leave the fire to cool, skim off the foam on the surface …
Cool completely and bottle …
After the invert syrup is boiled, it is best to use it after 15 days. The longer it is left, the better the use effect, the better the oil return effect of moon cakes, and the invert syrup has strong corrosion resistance. You can boil more at a time, and you can use it all this year, and you can continue to use it next year …
The boiling process of black sugar into syrup is exactly the same as that of white sugar, except that the black sugar is large and needs a certain amount of time to melt. Before adding lemon juice, you must cook it for a while to make the black sugar fully melt. After adding lemon juice, you must not stir it, and simmer slowly with low fire until the temperature of syrup reaches (105-11. This is because the ambient temperature has a certain influence on the state of syrup. The higher the ambient temperature, the higher the boiling temperature, which needs to be mastered flexibly. There will be a lot of floating foam in the process of boiling, which will be cleaned with a wooden spoon after boiling …
Looking forward to my brown sugar moon cake? …