Prepare a stainless steel pot (don't use an iron pot or aluminum pot), put sugar in the pot, add water, and stir with chopsticks to mix sugar and water. Heat it on medium heat, then please don't stir it to prevent the sugar from sticking to the pot wall.
After the sugar water is boiled, there are no white sugar particles. Pour in fresh lemon juice. After boiling again, turn to low heat and cook slowly. From this time until the end of boiling syrup, remember not to stir the sugar water again.
If some sugar water sticks to the pot wall, in order to prevent this part of sugar from producing sugar crystal particles, you can dip a brush in water and brush it on the pot wall. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot.
Boil slowly for 40 minutes to 1 hour. The longer the boiling time, the darker the color of the syrup. When the syrup boils, turn off the heat. After the syrup cools, find a sealed jar or bottle with a lid, put the syrup in it and leave it for 1 day before use.
The longer the storage time, the better the use effect. Inverted syrup has strong antiseptic ability, so it can be made a little more at a time. If it is not used up this year, it can be used for the next year.
Extended data:
Sugar is prepared by adding water and acid, boiling for a certain period of time and cooling to a suitable temperature. This syrup can be preserved for a long time without crystallization, and is mostly used to replace sugar in China moon cake skin, Shaqima and various products. Inverted syrup is rich in sugar and is an essential raw material for cakes.
Matters needing attention
1, when boiling syrup, turn on a small fire. If the fire is too big and the water evaporates too quickly, the syrup may thicken in less than 40 minutes. Because the minimum firepower of each stove is different, the caliber of the pot is also different, which will affect the evaporation of water. Pay attention to the color and consistency of syrup when cooking. Turn off the fire as soon as it's almost ready.
In addition, if the water evaporates too quickly, the water in your syrup has almost evaporated in a short time, but the color is not in place yet. You can add more water to boil. Don't let the water evaporate completely. The temperature of syrup is too high, but it will harden after cooling. If your house has a lot of firepower, you can cover it when cooking to prevent excessive evaporation of water.
2. If you don't want to cook so much syrup at one time, you can halve the amount of sugar and lemon juice, but the amount of water can be slightly reduced as appropriate, so there is no need to halve it, because no matter how much sugar you use, you have to cook for a certain period of time. If the water is halved, it may dry up in less than 20 minutes.
3, because the syrup will be thicker after cooling than when it is hot. So if the consistency is thinner than honey when cooking, it will become thicker when it is cooled.
4. Many syrups say that they need to be stored for 1 week or even 15 days before they can be used. But if it is made according to my formula, it will be fine after 1 day. Of course, the longer the syrup is boiled, the better the effect will be. Pour syrup has strong anti-corrosion ability and can stand the pendulum. You can make a little more at one time and use it the next year.
abstract
We know that when sugar and water are mixed, heated and boiled, the water will slowly evaporate, and the concentration of sugar water will be higher and higher. When the concentration of sugar water reaches a certain level, sugar will crystallize after cooling.
In order to prevent this phenomenon, we add some acidic substances (citric acid, tartar essence, etc. ) when boiling sugar water. Sometimes lemon juice is used instead), some sugars will be decomposed into monosaccharides that are not easy to crystallize by acid. This process is called sugar conversion.
Inverted syrup can be divided into fully inverted syrup and semi-inverted syrup according to the degree of conversion. Different syrups have different colors and consistency. Including the major mooncake manufacturers now, many of them are masters of making their own syrup, and almost every syrup is different. After cooling, the color of syrup is clear and there is no crystallization. Similar to or thicker than honey.
Baidu encyclopedia-zhuanhua syrup