Convert syrup
By VicentaLakin
The transformation of syrup is important in broad-range mooncakes, which can serve as wet, soft mooncake skins. It is important that the time and temperature of transformation syrup be kept in order at home. The longer the acid is added, the more the sugar is boiled, the deeper the colour of the syrup; at the temperature, it is boiled to 110 degrees, and a small amount of cooled syrup is squeezed between two fingers, then the finger is opened and the syrup forms a thin line. However, cooled syrup can be very hard when temperatures exceed 155 degrees. With the intervention of thermometers, the temperature is well monitored and, in the absence of thermometers, it would be better to slow down the fire or the fire。
Recipe Recommendations
- white sugar 460 grams
- qingshui 250 grams
- fresh lemon a
- sweetening
- cook
- an hour
- senior
Steps for Convert syrup
1
White sugar and fresh lemon
2
Sugar and fresh water in the boiler
3
It's hot
4
When you're cooking sugar, take care of the lemon, everything in half, and squeeze it out
5
When the water's running, turn the fire and filter the lemon juice into the sugar
6
Microfires continue to be prepared without any mixing; when sugar comes to the edge of the pot, in more quantities, it can be cooled with wool brushes, brushed along the side of the pot, so that sugar can enter the pot
7
In about 40 minutes, the sugar is amber-colored and is a little less sticky than honey
8
When it's cold, it's bottled and stored for at least one day
9
It's a two-time syrup. It's slightly different color, but it doesn't affect use
10
It's perfectConvert syrup Make Tips
1. The amount of water can be adjusted appropriately according to the heat; use more water for high heat and less for low heat. However, the cooking time must be sufficient for the color to develop and for the syrup to gain viscosity;
2. Simmer over low heat and avoid excessive stirring during the process; simply scoop up a small amount with a spoon to check the consistency;
3. Lemon juice is essential as it prevents the syrup from solidifying after cooling. It is best not to use white vinegar, as its taste is inferior to lemon juice;
4. Simmer until the syrup is slightly thinner than honey, as it will thicken and darken in color after cooling;
5. The prepared inverted sugar syrup should be used after resting for one day, as the freshly made syrup will still have the sour taste of the lemon juice;
6. After the syrup cools, store it in a sealed jar; it can be used for a long time, and the flavor improves the longer it is stored.