Convert syrup
By VicentaLakin
The transformation of syrup is an essential ingredient for making wide-range moon cakes. The lunar cakes are characterized by the fact that they start to be oily in two days' time, not only by a slight increase in their skin colour, but also by a soft and fresh taste. The key to making wide-range moon cakes so unique is to convert the syrup, which is one of the important factors that directly affects the quality of the finished product during its production. Since the transformation of the syrup takes at least one month to store, it can only be produced with a reduction process, i.e., the conversion of sugar to sugar, all of which need to be prepared at least one month before production takes place。
Recipe Recommendations
- fine sugar 5000 grams
- water 2500 grams
- lemon juice 250 grams
- salt 50 grams
- salty and sweet
- other
- several days
- ordinary
Steps for Convert syrup
1
Water is added to stainless steel pots, which burn and pour into fine sugar。
2
The fire boiled, and the small fire was turned away from the surface。
3
Slowly add salt。
4
Slowly add lemonade。
5
Add three lemon chips。
6
Slow down for about three hours with a little fire. "Don't cover the pan."
7
The syrup is dark orange and the temperature is about 115 degrees。
8
The molasses, slowly cooled at constant temperatures, were sifted into a dry-cleaning bottle and stored in the shade for more than a month, allowing for a reduction process。
9
The method of identifying the completion of the transformation syrup preparation: Disperse the transformation syrup drip into the water, indicating that the transformation syrup is not ready, and should continue to slow down the fire。
10
The drop of the transformation syrup into water is in the form of a condensed ball, which means that the transformation syrup is ready。