Convert syrup
By VicentaLakin
It'll be mid-autumn again, and I've got my hands tickling, and I've made a lot of ice skins last year, so let's change the style to make a wide mooncake this year. It's not hard to make a wide-range moon cake without transforming the syrup, but it's time-consuming, it's prepared early, it's sealed, it's very perishable, it can do more at a time and it can be used next year。
Recipe Recommendations
- soft white sugar 400 grams
- water 220 ml
- fresh lemon juice 60 ml
- sweetening
- cook
- an hour
- ordinary
Steps for Convert syrup
1
Lemon out of juice filter to use
2
Put sugar in the stainless steel pot and pour water
3
If the fire breaks, don't stir it, the sugar in the pot will be added to the lemonade
4
If you start a pot and turn a small fire, you can't mess it up
5
The color of the syrup is starting to get stronger. Don't rush. Don't leave
6
The syrup slowly becomes light brown, takes a drop, pulls out a thin silk with two fingers. This one's for the night, it's a little dark, it's a little light, it's sweet, it's not bitter, it's successful
7
You can use it for a few days。
8
This one's been in there for three days. It's sticky, like honey
9
Take a closer look.
10
It's finishedConvert syrup Make Tips
1. Cook over low heat, do not stir at all.
2. When you can pull out fine threads with two fingers, it is ready.
3. Invert sugar tastes better the longer it sits.