Inversion syrup~~~A must-have for Cantonese-style mooncakes

2024-06-26 21:47:52  Views 2 Comments 0

Ingredients

White sugar ( 400 grams )
Purified water ( 180ml )
Fresh Lemon juice ( 50ml )

Conversion syrup ~~~Must-have recipes for Cantonese-style mooncakes

  • Inversion syrup~~~ Essential recipes for Cantonese mooncakes 1

    1. Prepare a stainless steel or ceramic pot (iron or aluminum pots cannot be used), put the white sugar into the pot, then pour in water, stir briefly with chopsticks to mix the sugar and water.
    Remember, do not stir the sugar water during the entire subsequent cooking process.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 2

    2. Squeeze fresh lemon juice and set aside.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 3

    3. Heat over medium heat until the sugar water boils.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 4

    4. After the sugar water is boiled, add freshly squeezed lemon juice and continue cooking Cook over fire.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 5

    5.Cook until the sugar water boils again.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 6

    6. Then turn on low heat and simmer slowly.
    Remember, do not stir the sugar water until the syrup is boiled, otherwise all your efforts will be wasted.

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    7. There may be a little sugar water during the cooking process Stick to the wall of the pot.In order to prevent this part of the sugar from producing sugar crystal particles and affecting other sugar water, you can take a brush dipped in water and brush it around the wall of the pot.When the water flows along the wall of the pot, you can remove the sugar on the wall of the pot.Wash together and put them into the pot.(I couldn’t find a brush here, so I had to use a silicone spatula to demonstrate.)

  • Conversion syrup~~~Cantonese style Illustrations of essential mooncake recipes 8

    8.This is the sugar water after simmering it over low heat for 20 minutes.At this time, the color of the sugar water has begun to darken.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 9

    9.This is the syrup after boiling for 50 minutes.The color is already very dark at the time, so it is recommended not to make it darker than this color.
    Turn off the heat and let cool.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 10

    10.General cooking time is about 40 minutes to 1 hour.
    The longer it is cooked, the darker the color will be.

  • Inversion syrup~~~Essential recipes for Cantonese mooncakes 11

    11.Perfect deep amber color.

Tips

1.When boiling syrup, turn on low heat.If the heat is turned on too high, the water will evaporate too quickly, and the syrup may thicken in less than 40 minutes.The minimum heat of each stove is different, and the caliber of the pot is also different, which will affect the evaporation of water.Therefore, you must pay attention to the color and consistency of the syrup when cooking.As soon as it is almost done, turn off the heat.
2.During the cooking process, if the water evaporates too quickly, the water in your syrup will have evaporated almost in a short period of time, but the color is not yet in place, then you can add more water and continue cooking.Be sure not to let the water evaporate completely.The temperature of the syrup is too high and it will harden after cooling.If your home has a high firepower, you can cover it while cooking to prevent excessive evaporation of water.
3.If you don’t want to cook so much syrup at one time, you can halve the amount of sugar and lemon juice, but just slightly reduce the amount of water as appropriate.There is no need to halve it, because no matter how much sugar is used, it must be boiled to a certain extent.time, if the water content is also reduced by half, the water may dry out in less than 20 minutes.
4.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.It will become thicker after cooling.
5.Many syrups say that they need to be left for 1 week or even 15 days before use.However, after making this recipe, it is no problem to use it after 1 day.Of course, after the syrup is cooked, the longer it sits, the better the effect will be.Inversion syrup is highly preservative and can withstand storage.You can make a little more at a time and still use it the next year.
6.The lemon juice in the formula refers to the original juice squeezed from fresh lemons.If lemon juice is not available, it is not recommended to use vinegar instead, as the cooked syrup will not taste good.
7.The cooled syrup should be thick and fluid.If the syrup hardens after cooling, it means that the water has evaporated too much.You can add some water appropriately and boil it again, then stir evenly (if the syrup If it's already boiled black, there's nothing you can do about it).

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