material

Make about 500 grams of syrup:

400g of sugar, 200ml of water and 50ml of fresh lemon juice.

working methods

1. After the sugar is boiled in water, turn to low heat, add lemon juice, boil again, and continue to cook for 40 minutes with very low heat until the color becomes high. Turn off the heat when the consistency is thinner than honey. (Remember not to stir in the meantime, just splash the sugar juice on the pot wall and wash it with a brush dipped in water to make it flow down the pot wall. )

2. Turn off the fire and let it cool, then put it in a glass sealed jar. Theoretically, it can be used after one day, but the longer it is kept, the better the effect will be.

Method 2: Simple boiling of syrup.

material

Syrup material:

2 kg of sugar

Water1500g

2 lemons with yellow peel (fruit acid can inhibit the crystallization of concentrated syrup)

working methods

It is best to cook syrup one month in advance;

1. Remove the head and tail of the yellow lemon, and cut each lemon into 4 pieces, ***8 pieces. There is no yellow lemon, only green lemon juice can be used. Green husk will be bitter, don't peel it, or the syrup will become bitter!

2. Cook the material with slow fire until the remaining 2600g (about 45 ~ 90 minutes). How do I know the weight? It's simple: weigh the whole pot (including all ingredients) before cooking, and weigh it again after cooking for 45 minutes. If the total weight is less than 800g, it is ok. If not, continue to cook for a while until the net weight of syrup reaches 2600g).

3. After the boiled syrup is cooled, put it in three cans and seal it. Can be stored for two or three years without deterioration. The longer the storage time, the darker the color and the more beautiful the finished product. The purpose of small cans is not to use up a large one at a time, and the remaining syrup will be polluted, spoiled and wasted.

skill

1, someone boiled the syrup bitter, because the fire was too big and the sugar was burnt. Or if you use green lemon, the skin of green lemon will be bitter. If there is only lemon with green skin, squeeze out the lemon juice and use it. Don't boil the skin.

2. How long the boiled syrup should be stored is a personal preference. The longer the storage time, the darker the syrup will be and the stronger the caramel flavor will be. The moon cake skin will be very black and beautiful, and no coloring agent is needed. If it is only stored for two weeks to make cakes, the color of the mooncake skin will be very light. Of course, if you want to cook now, you can also add brown sugar to the syrup to cook.

3. Some people will ask, is it so exaggerated? Every other year! I usually celebrate the Mid-Autumn Festival, so I am busy preparing syrup for next year. Most people use it after two weeks. The longer the syrup is stored, the stronger the unique caramel flavor will be, the deeper the color of syrup will be, and the color of moon cake skin will be deeper and more beautiful. The amount of moon cakes eaten at home is not large, so it is worth paying more attention to preparation.