Of course, the syrup for making moon cakes must be made by yourself to be healthy. Do you know how to make it? I've been cooking moon cakes for so many years, and I think it's still very good. But last year, due to many things, I was a little lazy and bought a bottle of converted syrup. How to say this, it's really a long story to use, so I decided that I would never buy it again, and it wouldn't be worse for three hours. And if the treated invert syrup can't be spent, it can be put into next year and used again, and there is no problem at all. Who calls sugar a natural preservative? This is a natural preservative, which can be stored for one year. It will be an indispensable raw material for moon cakes.

So how do you cook invert syrup? In fact, it is also very simple. Just pay attention to the timing and ambient temperature, and in addition, avoid the crystal of sugar paddle in the boiling process.

Raw materials of invert syrup: sugar:1000g, water: 400ml, fresh lemon juice: 130ml.

Practice: 1, the first material preparation, sugar1000g, the white sugar I use, in fact, it is best to use white sugar, because there are more white sugar residues, there will be more foam when boiling sugar, but there is no difference in the finished product. Fresh lemon juice 1400ml, I used two green lemons to squeeze lemonade, and then I thought about it.

2. Pour the sugar into the non-stick pot, then gently pour 400ml of water, mix it slightly with chopsticks twice, and let the sugar and water mix. Remember not to let the water splash on the inner wall of the pot.

3. Turn on the medium heat until the sugar boils, then pour in the fresh lemon juice. After boiling again, turn to slow fire and gradually boil it. I use the minimum fire, only the fire in the innermost circle of the gas stove. From then on, you must not mix the sugar paddles until the sugar paddles are cooked.

4. During the syrup boiling period, because the red bean syrup is boiled, the red bean syrup will spill out, and some of it will stick to the inner wall of the pot. At this time, we can take a brush and dip it in the water and brush it around the inner wall of the pot. At this time, the water will flow down the pot wall, and the sugar with the inner wall of the pot will flow into the pot. The whole process of boiling sugar paddles does not necessarily cover the pot. The sugar crystals on the inner wall of the pot must be brushed out of the pot, otherwise the sugar paddles will return to sand after being boiled for a period of time.

5. The sugar paddle has been boiled gradually with this slow fire. I boiled it for an hour and a half. In essence, the ambient temperature of this boiled sugar paddle is above 1 15 degrees, but there has never been such a thermometer in our family. Because I am not a professional cake baker, I feel that it is useless to buy it. Then how can we be sure that the sugar paddle is cooked without a thermometer? Look at the color, when the sugar paddle is brown, the sugar paddle will be cooked. If everyone is still uncertain, then dip a little sugar paddle with wooden chopsticks and drop it into your hand. If you feel hot, stick it down with your hand and pull it slightly when your fingers are open, then it will be cooked. The viscosity of the boiled sugar paddle is similar to that of pure honey, or it can be thinner than pure honey.

6. Turn off the flame after boiling the sugar paddle. When the sugar paddle is cold, find a closed container to put the sugar in.