Convert syrup
By VicentaLakin
Sugar is produced with water and acid until a certain time and suitable temperature is cooled. The syrup can be preserved for long periods of time without crystallization, most of which is used in medium-sized lunar pies, sachema and various alternative sugar products. Conversion syrup contains abundant sugar and is an essential ingredient for cake. (Knowledge points from 100 degrees)
Recipe Recommendations
- white granulated sugar 400 grams
- water 180 ml
- lemon juice 50 ml
- sweetening
- cook
- three-quarters of an hour
- simple
Steps for Convert syrup
1
Put the lemon in the juicer and extract 50 milligrams of lemon juice。
2
Find a stainless steel pot and pour sugar in it。
3
Put 180 ml of water in the sugar pan。
4
Powder fire, small fire, melt white sugar with chopsticks, then don't。
5
The sugar melts, and when the sugar boils, it boils into lemon juice, and when the fire turns, the sugar becomes thick and honey. When it's made, if there's sugar on the side of the pot, it's slowly brushed down with a soft brush。
6
Completed Chart