In pastry making, you can use part of maltose instead of converted syrup. When sugar and water are mixed and boiled, the water will slowly evaporate and the sugar water will become more and more concentrated. When the concentration of sugar water reaches a certain level, after cooling, the sugar will crystallize and precipitate.

Converted sugar syrup is made by adding water and acid to granulated sugar and boiling it for a certain period of time and cooling it at the right temperature. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese moon cake crusts, sauces, and a variety of products that replace granulated sugar. Converted syrup is rich in sugar and is an essential ingredient for cakes.