The role of transforming syrup is to keep the crust of the mooncake fluffy and to enhance the coloring of the crust. Instead of gold syrup, you can buy syrup at the supermarket; a common brand is King. If you can't find it in the supermarket, you can also use corn syrup instead, but the color will have some impact.

The role of the water: the main purpose of the color, and secondly, can neutralize the acidity of the syrup. If you don't have any, you can use equal amount of baking soda mixed with water instead.

The absence of transforming syrup and spout in Cantonese mooncakes not only affects the color of the mooncakes, but also affects the texture of the mooncakes, so they will not remain soft and fluffy.

Expanded Information:

Sugar is made by boiling it with water and acid until it cools down for a certain time and at the right temperature. This syrup can be kept for a long time without crystallization, and most of them are used in Chinese mooncake crusts, sauces and various products that replace granulated sugar. Converted syrup is rich in sugar and is an essential ingredient for cakes.

Steps/Methods

1, Ingredients: 400 grams of granulated sugar, 200 ML of water, 50 ML of fresh lemon juice.

2, Prepare a stainless steel pot (do not use iron or aluminum pot), put the sugar into the pot. Add water and stir slightly with chopsticks to mix sugar and water. Heat over medium heat. Do not stir afterward to prevent the sugar from sticking to the walls of the pan.

3. When the sugar water comes to a boil and there are no more sugar particles, pour in the fresh lemon juice. After boiling again, turn down the heat and simmer slowly. From this time until the end of cooking syrup, remember not to stir the sugar water. If some of the sugar mixture sticks to the walls of the pan. In order to prevent the sugar crystals from forming, take a brush, dip it in water and brush it around the walls of the pan. The water will wash the sugar off the walls of the pan as it runs down the walls.

4, has been slowly simmering on low heat can be. Cook for about 40 minutes to 1 hour. The longer you cook, the darker the color of the syrup.

5, after cooking the syrup, turn off the heat, wait for the syrup to cool down, find a sealed jar or bottle with a lid, put the syrup up, and leave it for 1 day to use. The longer you leave it, the better you can use it. Conversion syrup is very strong preservative ability, you can make a little more at a time, this year can not be used up, the next year can still be used Oh.

6, because the syrup will be thicker when it is cooled than when it is hot. So, if the consistency reaches a level a little thinner than honey when you cook it, it's ready, and it will become thicker when it cools. If you find that the syrup is too thick in the middle, you can add some water appropriately.

Expanded Source:

Baidu Encyclopedia Converted Syrup