Convert syrup
By VicentaLakin
It's a super simple transformation of syrup, completely zero. I'm so dizzy, I'm so close, I have to rewrite。
Recipe Recommendations
- lemon the 2
- white granulated sugar 800g
- water 290g
- white vinegar 2 tablespoons
- baking soda 1/4 teaspoon
Steps for Convert syrup
1
Lemon's a little washed, salty. Because of a wax on the surface of the lemon, salt increases the sense of roughness and washes the skin. Cut it off and squeeze it out as much as possible。
2
Sugar in the small pot, water, heat in the fire to melt. And then we can cut the lemon, cut it and boil the sugar. Sugar and fire, with lemonade, lemon blocks and white vinegar
3
Thermometers reach 108 degrees and discharge. There's no thermometer to slow down the fire, and the color is in place。
4
One quarter of tea spoons of soda plus two tea spoons of water melted and then poured into the syrup. It's a lot of bubbles. It's okay. It's cool. Sodas are designed to prevent syrup from going through the sand。
5
It's completely cooled and bottled。Convert syrup Make Tips
1. Just squeeze the lemon juice until you don't want to squeeze it, because our lemons have to be boiled. But I had to squeeze it because I was afraid that the juice in the lemon would not completely come out. Another method is to press the lemon peel with your hands before squeezing the juice, or hold the lemon and beat it in circles like an egg. When the lemon is soft, the juice will easily come out.
2. Don't put too much water, because if you have too much water, the temperature will reach, but the color of the syrup is not enough. Mine is too light. If the color is too light, you can adjust the minimum heat when it reaches about 100 degrees to slow it down to your favorite color. Or you can re-boil it to 108 degrees. The color will become darker, and the deeper syrup mooncake skin will be more golden and pleasant.
3. Don't stir the syrup as much as possible. I don't know if it's because of the lemon cubes, or if the sugar in this recipe doesn't touch the edge, or if my portion just fills the pan. I didn't brush water around, just watched. In fact, you don't need to watch carefully, but if you are afraid of failure, you'd better watch, haha
4. The syrup will be more fragrant after being boiled two weeks later. Use it immediately after boiling it, but it doesn't affect the return of oil. It just doesn't have much aroma.
5. To add another word, lemons do not need to be stored together in brewed syrup. You can use it to soak in water and drink it
2. Don't put too much water, because if you have too much water, the temperature will reach, but the color of the syrup is not enough. Mine is too light. If the color is too light, you can adjust the minimum heat when it reaches about 100 degrees to slow it down to your favorite color. Or you can re-boil it to 108 degrees. The color will become darker, and the deeper syrup mooncake skin will be more golden and pleasant.
3. Don't stir the syrup as much as possible. I don't know if it's because of the lemon cubes, or if the sugar in this recipe doesn't touch the edge, or if my portion just fills the pan. I didn't brush water around, just watched. In fact, you don't need to watch carefully, but if you are afraid of failure, you'd better watch, haha
4. The syrup will be more fragrant after being boiled two weeks later. Use it immediately after boiling it, but it doesn't affect the return of oil. It just doesn't have much aroma.
5. To add another word, lemons do not need to be stored together in brewed syrup. You can use it to soak in water and drink it