Many partners want this syrup, so they moved the syrup photos they had been making for 15 years. The all-purpose syrup can be stored for three years. The longer you put it, the more mellow it is, and the more oily the mooncakes you make. The syrup that boils itself will basically return to the oil for three days on the second day.
by April Light Rain 【Douguo Food Official Certified Master】
Lemon juice 60ml
Caster sugar 400g
Purified water 180ml
1, do a good job of invert syrup. (Syrup color is fine.) ）
2: Squeeze out the juice from the lemon and filter out the lemon seeds. Take 60 ml of lemon juice.
3: Prepare ingredients, 400g of caster sugar, 180ml of purified water, 60ml of lemon juice.
4: Add fine granulated sugar and purified water to a small pot. (The pots and pans can be made of stainless steel pots and non-stick pans.) Not available in an iron pot)
5: Stir slightly and simmer over low heat
6: Boil until all the caster sugar is melted and add the lemon juice
7: Dip the silicone brush in water, brush off the syrup stuck to the edges, and do not stir the syrup in the pot.
8, the whole small fire, I use the battery stove 300w to boil for 20 ~ 60 minutes. The cooked syrup is slightly thinner than honey
9. Put it into a glass container at low temperature, seal and store it after cooling.
10, do a good job of syrup
Invert syrup is a baking ingredient used to make mooncakes, and can be used "after 15 days". The longer the inverted syrup, the better, you can boil more this year, and use it best next year.
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