Now that I am a wife and a mother, I have gradually matured as time goes by. I have slowly lost the impetuousness in my heart and can do one thing steadily and steadily.

As the Mid-Autumn Festival approaches, I especially want to make mooncakes for my family, such as Cantonese-style egg yolk and lotus paste mooncakes. As soon as I started to look through this Cantonese-style mooncake, I was confused by the ingredients. I couldn’t even pronounce the invert syrup, water, etc. How could this be done~

As I said before, I have already He is an adult with a strong personality. Now that he has met him, he can only "kill the Buddha when he encounters him, and the ghost when he encounters him", and break through the materials one by one! Although you can buy all the ingredients for making mooncakes on Taobao, as I am very hands-on, I prefer to make my own!

Today I will only talk about invert syrup, because I have already been called "Sugar Huohuo"~ After boiling two pots, it turned into a failure case worth pondering~

The first failure

After reading a lot of recipes, the recipes were similar, and I had all the materials on hand, so I started to cook the first pot of inversion syrup.

I was full of confidence at the beginning because so many people had succeeded, so there was no reason why I couldn’t succeed.

First squeeze lemon juice, filter and weigh 50g.

Then add 400g of weighed sugar and 180g of water into the pot and start to boil over medium-low heat. Stir slightly during this period to allow the sugar to dissolve in the water.

After the sugar water boils, add lemon juice.

Bring to a boil again, then reduce to low heat and simmer without stirring. After the water boils, there will be boiling water droplets splashing on it. Use a brush dipped in water to brush it down, but you must not stir the sugar water.

Simmer slowly over low heat. Everything went according to plan, I thought it wouldn't be too difficult.

I completed the above recipes and steps correctly, but the result was unexpected.

I boiled it for less than ten minutes and the pot was full of bubbles. There was no sugar water at all, only dense bubbles. Didn’t it say at least 40 minutes? I actually finished it in ten minutes?

First I smelled the smell of caramel, and then I saw that the sugar water seemed to have changed color. I was afraid that it would be overdue, so I quickly turned off the heat.

After letting it sit for a while, the bubbles gradually disappeared and the condition looked good.

Unexpectedly, after leaving it overnight, it solidified~

Second failure

Added water and simmered it for a while, although it no longer solidified after cooling. A flowable consistency like honey. However, the dark color and mushy taste were irreparable~~~

Then I changed the recipe, added 120g of water and boiled it again. This time I boiled it for about 40 minutes. It turned amber in color and tasteless. It tastes mushy, I thought it would be fine this time.

After two hours of drying, I saw, oh~NO! It has solidified again~

Add water and boil again, let it cool for an hour, it is still a little warm, but it is already a little thick!

Add more water and boil again! Let cool and watch again! Still a bit thick.

Add more water, boil again, let cool and watch again. Finally achieved the effect I wanted.

After refilling the water 3 times, I finally achieved the effect I wanted, but I am no longer sure whether it is really successful~ Why is it so difficult to get a high-quality invert syrup!