Pineapple version of invert syrup
Overview
Making mooncakes requires converting syrup, and converting white sugar into syrup requires citric acid. I have never used chemical citric acid. I used to use lemon juice as an additive for invert syrup. I know a pastry chef who told me that if I eat it myself, I can use pineapple to make syrup. The syrup will be of good quality and taste great. This year I tried to cook it with pineapple. The cooked invert syrup is really good. The invert syrup should be cooked in advance and left for a long time. The syrup will be more fully transformed and the use effect will be better. Friends who want to make mooncakes, you might as well try this recipe
Tags
Ingredients
Steps
-
Pour the sugar and water into the pot
-
Stir and stir to allow the sugar to melt properly. You can stir before cooking, but do not stir after you start cooking.
-
Cut the pineapple into large pieces so that it is easy to remove.
-
After the sugar water boils, add the pineapple and simmer over low heat,
-
Because I used large pieces of pineapple, the pineapple always floated on the surface, and the sugar water did not float much when cooking. If there is syrup on the edge of the pot, do not stir. Use a brush dipped in water and gently brush it around to allow the syrup to flow into the pot with the water. Again, never stir
-
Simmer over low heat for about 2 hours. The longer it simmers, the more fully the syrup will be transformed. Cook until the water evaporates to only 15%--20%
-
Gently pinch out the pineapple and cook for a while. If you have a thermometer, you can measure it. It is basically 115 degrees. If not, you can weigh it. For 1000 grams of sugar, the final total weight is only 1200 grams.
-
The boiled invert syrup will appear transparent brown-red. The pineapple flavor is strong and thick, and the color is beautiful. This year I will rely on it to make mooncakes
