Pour syrup is an essential ingredient for making Cantonese-style moon cakes. Cantonese moon cakes are characterized by oil return and smoothness after baking and cooling for two days. Not only the color of the crust will be slightly deepened, but also the taste will be smooth, tender and fragrant. Cantonese moon cakes are so different because of the conversion of syrup. In the process of making Cantonese-style moon cakes, the quality of invert syrup is one of the important factors that directly affect the quality of finished products. Because the converted syrup should be stored for at least one month, there is a reduction process, that is, sucrose can be converted into reducing sugar before it can be used for making, so it needs to be boiled for at least one month before it can be made.

Cooking steps:

Pour syrup is an essential ingredient for making Cantonese-style moon cakes. Cantonese moon cakes are characterized by oil return and smoothness after baking and cooling for two days. Not only the color of the crust will be slightly deepened, but also the taste will be smooth, tender and fragrant. Cantonese moon cakes are so different because of the conversion of syrup. In the process of making Cantonese-style moon cakes, the quality of invert syrup is one of the important factors that directly affect the quality of finished products. Because the converted syrup should be stored for at least one month, there is a reduction process, that is, sucrose can be converted into reducing sugar before it can be used for making, so it needs to be boiled for at least one month before it can be made.

1, add water to the stainless steel pot, boil the water, and then pour in the fine sugar.

2. When the fire boils, the small fire skimms off the floating foam on the surface.

3. Add salt slowly.

4. Add lemon juice slowly.

5. Add three slices of lemon.

6, simmer for about 3 hours. (No lid)

7. The boiled syrup is dark orange, and the temperature is about 1 15 degrees.

8. Sieve the syrup slowly cooled at room temperature, pour it into a large glass bottle after cleaning and drying, and store it in the shade for more than one month to allow it to have a reduction process.

Method for judging whether the boiling of invert syrup is over;

1. Dropping invert syrup into water is dispersed, indicating that invert syrup has not been boiled yet, so it should be cooked slowly.

2. Drop invert syrup into water, and it will solidify into a ball, indicating that invert syrup has boiled.