Invert syrup (necessary for mooncakes)
Overview
The Mid-Autumn Festival is coming soon, making Cantonese-style mooncakes is inseparable from inverted syrup. I specially made some spare parts. It is not difficult to make. Be careful not to stir. Simmer over low heat for about an hour. Keep an eye on it and brush water on the wall of the pot at any time to prevent the syrup from sanding. Cook until a drop of it is dipped in cold water with chopsticks and it solidifies immediately. It will stick to your hands until it becomes stringy. It will become thicker when cooled.
Tags
Ingredients
Steps
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Squeeze the lemon juice and set aside, and cook it in a stainless steel pot (glass pot is also acceptable).
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Put water and sugar in the pot, stir slightly with chopsticks, and bring to a boil over medium heat. No more stirring is done after that.
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Add lemon juice and bring to a boil, then reduce to low heat
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Cook for about 40 minutes to an hour, occasionally brushing the sides of the pot with water to prevent the sugar water from sanding.
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When cooked, the color becomes darker and can flow
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Dip a drop of the cooked syrup into the water with chopsticks, and it will condense immediately. It will be stringy when you touch it on your hands. If the heat is just right, the cool syrup will thicken. Pay more attention!
