Online shopping moon cake mold yesterday afternoon back, today began to do preparatory work!
Because I forgot to buy inversion syrup when I bought it online, I want to cook it myself. After reading Jun Zhi's prescription again and again, I felt that it was still quite troublesome!
He experimented, and it was indeed so. What was more sad was that when the first pot of syrup was ready, something went wrong with the baby. After dealing with it, he remembered it and rushed to the kitchen. Oh my God! The syrup has turned into a pot of brown sugar sand. Poor my 200 grams of white sugar! What is even more pitiful is the hard work I have put in. Looking at the dark mass in the pot, I really wanted to cry but not shed tears. After leaving for a few minutes, the situation changed too much.
It seems that these last few minutes really can't be sloppy.
There was no choice but to clean the pot and start over.
Coincidentally, my baby was asleep, so I was doing the rectification quietly alone! During the entire process, I hardly left the kitchen. I was afraid that something would happen again. The fire was turned on very, very small, and it felt like it would go out if it were smaller. After boiling, finally the wonderful invert syrup came out of the pot.
Hard work really pays off! Although the whole process was a little nervous, looking at the results of my labor, I was still very happy!
invert syrup
By PansyHarvey
Recipe Recommendations
- soft white sugar 200 grams
- water 110ml
- sweetening
- skills
- an hour
- senior
Steps for invert syrup
1
All raw material drawings.
2
Peel fresh lemon and squeeze juice for use.
3
Pour the soft sugar into the pan. Use a stainless steel pan or ceramic pan. Add prepared water and stir slightly until evenly.
4
Fire, bring to a boil, and add fresh lemon juice when there are no sugar particles in the pan. Turn to low heat and simmer slowly.
5
When sugar crystals appear on the edge of the pan, use a soft brush to dip them in water to avoid chain reactions of sugar crystals.
6
The color of the syrup is beginning to change!
7
Continue to boil, the color of the syrup becomes darker.
8
The color of the syrup is getting darker and the syrup is getting thicker and thicker.
9
After boiling until the syrup seems slightly thinner than honey, take a small drop to cool it slightly, and then use two fingers to pull out the extremely thin silk, you can turn off the heat.
10
After the syrup cools, put it in a sealed can and leave it for one to two days. Of course, relatively speaking, the longer you leave it, the better the effect will be. Inverted syrup has a very strong anti-corrosion ability and can be stored for one to two years! So you can make more troublesome packages at a time, and you can still use them the next year!