Homemade transformation syrup
By VicentaLakin
THIS YEAR'S MID-AUTUMN MONTH CAKES, THE TRANSFORMATION OF THE SYRUP AND THE LANTERNS ARE SELF-MADE, SO THAT THEY CAN BE HEALTHY AND ENJOY DIY. SO FROM THE SKIN TO THE MATERIAL, IT'S ON ITS OWN. IT'S BEEN MORE THAN A MONTH SINCE THE MID-AUTUMN AND I'VE BEEN WAITING FOR IT, AND I THOUGHT IT WOULD BE A LONG TIME BEFORE NEXT MID-AUTUMN, BUT IT'S A LONG TIME, SO WHETHER IT'S APPROPRIATE OR NOT。
Recipe Recommendations
- fine sugar 400 grams
- water 200ml
- lemon juice 50ML
- sweetening
- cook
- an hour
- ordinary
Steps for Homemade transformation syrup
1
Get ready for sugar and lemon。
2
Get the lemon out of the lemonade first。
3
The stainless steel milk pan is filled with fine sugar. No iron or aluminium pans
4
Add fresh water, mix it with chopsticks, so that sugar and water are even。
5
Powder on fire。
6
Cook to sugar pot。
7
Fresh lemonade。
8
Once boiled again, the least fire could survive。
9
In the process, in order to prevent the sugar from producing crystal particles, when sugar is found on the wall, it can be brushed with some water and brushed along the wall, allowing sugar to flow back into the pot with water。
10
Twenty minutes later, it became clear that the colour of the syrup began to turn red, and that the concentration of the syrup began to increase as a result of the evaporation of the water, and that large bubbles began to appear in the pot。
11
The minimum fire continued slowly, and 40 minutes later the syrup became redder and the bubbles became smaller and denser。
12
Five more minutes, you can turn off the fire。Homemade transformation syrup Make Tips
Poetic heart phrase:
1: When boiling syrup, use low heat to prevent water from volatilizing too quickly, causing it to boil out in a short time.
2: After the cooked syrup, dip it in a little with chopsticks, cool it slightly, and pinch it with your thumb and index finger. You can pull out about 1 cm of silk. At this time, it means that the syrup has been cooked and can be turned off. The syrup will become thicker and silky after it cools down.
3: After cooling, the syrup should be similar to that of honey, or a little thicker than honey. When you scoop it up with a spoon and pour it into the bowl, the marks in the bowl will not disappear immediately.
4: Inverted syrup has very good anti-corrosion ability. After storage, it can be boiled more at a time, and the rest can be reused in the Mid-Autumn Festival of the second year. This will be less troublesome.
1: When boiling syrup, use low heat to prevent water from volatilizing too quickly, causing it to boil out in a short time.
2: After the cooked syrup, dip it in a little with chopsticks, cool it slightly, and pinch it with your thumb and index finger. You can pull out about 1 cm of silk. At this time, it means that the syrup has been cooked and can be turned off. The syrup will become thicker and silky after it cools down.
3: After cooling, the syrup should be similar to that of honey, or a little thicker than honey. When you scoop it up with a spoon and pour it into the bowl, the marks in the bowl will not disappear immediately.
4: Inverted syrup has very good anti-corrosion ability. After storage, it can be boiled more at a time, and the rest can be reused in the Mid-Autumn Festival of the second year. This will be less troublesome.