Guang How to convert xylitol into syrup for Cantonese-style mooncakes

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  1.Cut the lemon in half, pinch the skin on both sides with your hands to squeeze out the lemon juice, about two lemons, sift the squeezed lemon juice once to remove impurities

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  2. Prepare all the ingredients and prepare a thick-bottomed stainless steel pot, brush it clean and keep it oil-free.

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  3.Put the sugar into the pot, add water, turn on medium heat and use chopsticks Stir until the sugar melts

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  4. Continue to turn on medium heat until the water boils , pour in lemon juice, and boil again

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  5. Boil and transfer Turn to low heat and simmer for about 40 to 50 minutes.Because the temperatures are different, the simmering time is different.Do not stir the syrup while it is simmering until it is simmered.If there is syrup splashing on the wall of the pot during the simmering process, you can clean it.Dip the brush into water and brush it down, so that the syrup on the wall of the pot will flow into the pot again

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  6. Simmer slowly over low heat.When the temperature reaches about 110 degrees, the syrup will turn amber and the consistency is thinner than honey.It is ready.You can turn off the heat.The syrup will be It must be completely cooled before being put into a clean, water-free glass bottle and sealed.It is not recommended to use the syrup that has been brewed on the same day.It is best to store it for 15 days before using it.It will not make much difference if you leave it for 3 to 5 days.

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  7. The syrup must be completely cooled before it can be poured into a clean, water-free glass bottle Keep it sealed.I don’t have a big glass bottle so I put it in a glass crisper.The finished product is about 1 catties.After cooling, the color of the syrup is so beautiful!

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  8.Every mooncake made is so perfect! pretty! The most important thing is that this is a syrup made from pure xylitol.People with diabetes at home can safely eat it, but don’t eat too much.