The role of scooping water: mainly for coloring, and secondly to neutralize the acidity of syrup. If there is no water, the same amount of baking soda can be mixed with water instead.
Cantonese-style moon cakes without invert syrup and scooping water will not only affect the color of the moon cakes, but also affect the taste, and the moon cakes cannot remain soft.
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Sugar is prepared by adding water and acid, boiling for a certain time and cooling at a suitable temperature. This syrup can be preserved for a long time without crystallization, and it is mostly used in Chinese moon cake skins, sachima and various products instead of sugar. Inverted syrup is rich in sugar and is an essential raw material for cakes.
Steps/methods
1, raw materials: 400g of fine sugar, 200ML of water and 50ML of fresh lemon juice.
2. Prepare a stainless steel pot (don't use an iron pot or aluminum pot) and put the sugar in the pot. Add water, stir it a little with chopsticks, and let the sugar and water mix. Heat it on medium heat, then please don't stir it to prevent the sugar from sticking to the pot wall.
3. After the sugar water is boiled, there are no white sugar particles, and fresh lemon juice is poured. After boiling again, turn to low heat and cook slowly. From this time until the end of boiling syrup, remember not to stir the sugar water again. If some sugar water sticks to the wall of the pot. In order to prevent this part of sugar from producing sugar crystal particles, you can take a brush with water and brush it on the wall of the pot. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot.
4, always simmer slowly with a small fire. Boil for 40 minutes to 1 hour. The longer the boiling time, the darker the color of the syrup.
5. After the syrup is cooked, turn off the fire. After the syrup cools, find a sealed jar or bottle with a lid, put the syrup in it, and leave it for 1 day. The longer it is placed, the better it will be used. Inverted syrup has a strong anti-corrosion ability. You can make a little more at a time. You can't use it all this year, and you can use it the next year.
6, because the syrup will be thicker after cooling than when it is hot. Therefore, if the consistency is thinner than honey when cooking, it will be fine, and it will become thicker after cooling. If you find that the syrup is too thick, you can add some water appropriately.
Extended data source:
Baidu encyclopedia conversion syrup