2. However, it should be noted that high temperature will destroy the nutrition of some honey, but if it is made into moon cakes, it will not affect the taste of moon cakes.
3. Some maltose can also replace invert syrup, but the batch of finished moon cakes will not be as soft as invert syrup.
1, many people are prone to problems when making invert syrup. The boiling of invert syrup is very learned. Whether the mooncake is made successfully directly determines whether the mooncake you made is successful. Let's first understand what invert syrup is. 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. In this formula, some sugars will be decomposed by acid into monosaccharides that are not easy to crystallize. This process is called sugar conversion.
2. When boiling syrup, we must pay attention to two parameters. One is time and the other is temperature. Sufficient time can ensure the conversion of sugar. Generally speaking, after adding acid, the longer the boiling time, the more thorough the sugar conversion (of course, it is also related to the amount of acid), and the darker the color of syrup. However, the more sugar is converted, the better. It depends on the actual use of syrup.
3. The temperature determines the characteristics of syrup. In the process of boiling syrup, the water gradually volatilizes, and the temperature of syrup will get higher and higher. After boiling at different temperature stages, the cooled syrup has different properties. For example, when cooking to 1 10 degrees, hold a small amount of cooled syrup with two fingers and then open your fingers, and the syrup can form a thin line. However, if the temperature exceeds 155 degrees, the cooled syrup will be very hard. When we make invert syrup, generally speaking, only 25%- 15% water is needed in the final syrup. At this time, the highest temperature of syrup can reach about 1 15 degrees. Be sure to control this temperature, we can't compete any more.
At the beginning of boiling syrup, we should also prevent another phenomenon: the chain reaction of sugar crystallization. What does this mean? When boiling syrup, there may be some syrup attached to the wall of the pot. After the water on the pot wall evaporates, these syrups may have tiny crystals. When these crystals come into contact with other syrups, a chain reaction may occur, turning other syrups into crystal particles. Finally, it is possible that the whole pot of syrup will turn into sugar crystal particles and bring you the whole pot of sugar sand. In order to prevent this phenomenon, we need to wash the syrup off the wall of the pot. We can dip the 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. This is also the reason why stirring is not allowed when boiling syrup, because stirring can easily make syrup stick to the wall of the pot.
5. Finally, what is the best state of the boiled syrup? 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. When I first made moon cakes, the syrup I used was dark amber and thick, which impressed me deeply. So since then, syrup has been made according to this standard. After cooling, the color of syrup is clear and there is no crystallization. Similar to or thicker than honey. Of course, this is just my standard. If you use someone else's formula, you can follow his standard. Because of the different invert syrup, the requirements for moon cake formula, scooping water concentration and dosage are also different.
6. In addition, if you can buy commercially available invert syrup, you can naturally avoid the trouble of making it yourself. However, commercial invert syrup has different varieties and different characteristics. When making moon cakes, you need to adjust the amount of scooping water according to the actual situation, not just relying on the formula.