Ingredients
White sugar ( 1000 grams ) | Water ( 500g ) |
Lemon juice ( 125g ) |
Mooncake conversion syrup Method
1. Prepare the required ingredients.
2. Wash the lemon and cut it in half, squeeze out the lemon juice and set aside.
3.Put the sugar and water into a stainless steel pot and mix well.
4. Bring to a boil over medium heat and pour in lemon juice.Remember not to stir afterward.
5. Turn to low heat and simmer slowly.During the cooking process, there will be crystals on the wall of the pot.Just use a brush dipped in water and brush it down.(Remember not to stir, do not stir)
6. Be sure to cook over low heat until the color Let it become slightly darker and thicker, about an hour or so (40 minutes with a higher heat is fine, be careful not to overcook it, otherwise it will be very hard).Let cool and store in an airtight jar.
7.Finished product
8.Finished product
9.Finished Product
Tips
1.If you don’t want to make too much syrup, just reduce the ingredients in half.
2.Use a stainless steel pot to convert syrup.
3.Do not stir during the cooking process.
4.Must have fresh lemon juice.
5.Inversion syrup has strong preservative ability, so you can make more.
6.Be sure to simmer it slowly over low heat, and pay attention to the color change.Do not boil it until the color is particularly dark.Just use a higher heat for 40 minutes.After all, every stove is different.
7.Use a spoon and put a drop on the table.It will stick to your hands after a while.
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