The syrup made of moon cakes is too sweet, so you can add some water properly before debugging. After the sugar water is mixed with invert syrup 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.

The quality of moon cake syrup will directly affect the quality of moon cakes. The choice of sugar should be coarse granulated sugar with uniform crystallization and particle size and no impurities inside, and it must be sucrose. Citric acid and salt should be added to make syrup. Citric acid can promote the conversion of sugar.

Extended data:

There are two parameters that must be paid attention to when boiling syrup. 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.

Temperature determines the properties of syrup. In the process of boiling syrup, the water gradually volatilizes, and the temperature of syrup will get higher and higher. The properties of syrup after cooling are different at different temperature stages, and the highest temperature of syrup should not exceed 1 15 degrees. If the temperature is too high, the syrup will harden.