The moon cakes are for the transformation of syrup

One, when the syrup is boiled, light fire. If the fire was too high, the moisture was going too fast and the syrup could get dense in less than 40 minutes. Because each home has the smallest fire in its stoves and the caliber of the pots is different, it affects water volatilization. When cooking, care must be taken of the colour and density of the syrup. As long as it's close, it's off. Also, if the moisture is too fast, your syrup is almost volatilized in a short period of time, but the colour is not in place, and more water can be added to it. Don't let the water run out. The syrup is too hot. It'll get hard when it cools. If you have a bigger firepower, you can build it when you're cooking, so as to prevent excessive water volatilization. 2. Because the syrup cools and is thicker than the heat. So, when you cook, it's a little less dense than honey, it's okay, it gets thicker when it cools. 3. There is a lot of syrup that says it needs to be placed for one week or 15 days. But if it's based on my formula, it's okay to put it in one day. Of course, the longer the syrup is boiled, the better the use. The transformation of the syrup is highly resistant to embalming and can be used at one time and again in the next year. Different people have different habits of cooking to convert syrup. Depending on the syrup, the monthly cake formula will be different. In general, it is recommended that the conversion of syrup be boiled to levels similar to or slightly denser than honey. The moon cakes made of this syrup are basically the next day. Lemonade in the formulation refers to original juice squeezed with fresh lemon. If we don't have lemonade, we don't recommend vinegar instead