Convert syrup
By VicentaLakin
It's not until we see another mid-Autumn vacation on the Internet, and the supermarket mooncakes are on. Some ready to make mooncakes for full moon before mid-fall. Sugar is fed with water and acid until it is cooled to the right temperature. The syrup can be preserved for long periods 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。
Recipe Recommendations
- white granulated sugar 400 grams
- water 180 ml
- lemon juice 50 ml
- sweetening
- cook
- three-quarters of an hour
- ordinary
Steps for Convert syrup
1
Find a stainless steel pot and pour sugar in it。
2
Put 180 ml of water in the sugar pan。
3
The pot is on fire, the small fire, the sugar melts with chopsticks, and then don't。
4
Put the lemon in the juicer and extract 50 milligrams of lemon juice。
5
Sugar melts, and when sugar boils, it boils into lemonade。
6
It's easy to turn a small fire and keep the sugar thick and honeyy。
7
It's ready to be used when the syrup is cooled and bottled for some time。