Of course you can, the taste is more delicate and lubricating.

Can I use honey instead of converted syrup to make mooncake crust?

There are three main purposes of adding water: ?

A: Neutralize the acid in the converted syrup to prevent the mooncake from developing a sour taste and affecting the flavor. ?

B: To bring the PH value of the mooncake crust to a level where it is easy to color. ?

C: The CO2 gas produced when water is neutralized with the acid can make the mooncake expand moderately and make the texture loose. ?

Water: edible lye and water mixed in the ratio of 1:3 to modulation to replace (for example, 10 grams of lye to 30 grams of water, you can make 40 grams of spout) ?

Converted syrup: (about 500 grams of syrup) Ingredients: 400 grams of granulated sugar, water 180ML, fresh lemon juice 50ML ?

1, prepare a stainless steel pot or ceramic pot (do not use iron and aluminum pot), put the sugar into the pot. ?

2. Add water and stir slightly with chopsticks to mix sugar and water. Turn on the heat to medium. Please do not stir again after that.?

3. When the sugar water boils, pour in the fresh lemon juice. Once it boils again, turn down the heat and simmer slowly. From this time until the end of cooking syrup, remember not to stir the sugar water.

4, this time there may be a part of the sugar water stuck in the pan wall. In order to prevent this part of the sugar to produce sugar crystal particles, you can take a brush dipped in water, brush around the walls of the pot. The water running down the walls of the pan will wash the sugar from the walls of the pan into the pan.?

5, then, has been slowly simmering on low heat can be. Cook for about 40 minutes to 1 hour. The longer you cook, the darker the color of the syrup. We can see the process of slowly darkening the color of the syrup.?

6, after cooking the syrup, turn off the fire, wait for the syrup to cool down, find a sealed jar, fill the syrup and leave it for 1 day to use later.