Pineapple transformation syrup
By VicentaLakin
Mooncakes require the transformation of syrup, while white sugar requires lemon acid. I've never used chemical lemonic acid. I used lemonade as an aid for the transformation of syrup. I know a baker who tells me he can make the syrup with pineapple, and it's good and it tastes good. I've been trying to work on pineapple this year, and it's really nice to have a good transformation syrup. It's got to be done early and long, and it's better to use it. Let's try this recipe. Yeah
Recipe Recommendations
- white sugar 1000g
- pineapple 700g
- water 1000g
- sweetening
- cook
- several hours
- ordinary
Steps for Pineapple transformation syrup
1
Put sugar and water in the pot
2
To mix, so that the sugar can melt properly, to mix before cooking, and never to mix again after cooking。
3
pineapple cut big, easy to get out。
4
When the sugar boiled and put it in pineapple, the fire went slowly
5
Because I use big pineapples, pineapple floats all over the surface, but sugar doesn't float when I cook. If there is syrup on the side of the pot, do not mix it, and you can wash it in the water with a brush, and you can brush it gently, so that it flows with the water into the pot. Once again, don't mix
6
The longer the fire boils for about two hours, the more the syrup is transformed. Until the water evaporates to only 15% -- 20%
7
Just a little bit more. If you have a thermometer, you can measure it, basically 115 degrees. There's nothing to weigh. 1000 grams of sugar, and lastly 1,200 grams is enough。
8
It's good to convert the syrup, with transparent brown red. Pineapple tastes so strong, so thick, and so beautiful. It's what makes mooncakes this year