Invert syrup
Overview
The Mid-Autumn Festival is approaching, and the materials needed to make mooncakes need to be prepared one by one 🍯 Inversion syrup (goldensyrup), also known as artificial honey, uses the decomposition of fruit acids to convert fine granulated sugar sucrose, a disaccharide, into glucose fructose, a monosaccharide, through cooking. The converted syrup will not crystallize and has a high sweetness. It can be used to make moon cake crusts or pastries, or it can be eaten directly instead of honey.
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Ingredients
Steps
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Have all ingredients ready. Divide 300g of fine sugar into two parts, one part is 250g and the other part is 50g
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Take a small pot (non-stick is best) and turn on medium heat. Pour in 25ml of cold water first, then 50g of fine sugar, and stir gently until melted
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Keep the heat on medium and cook until the sugar sauce turns golden as shown in the picture. Be careful not to overcook, otherwise it will become bitter if the color is too dark
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Turn to low heat and slowly pour 150ml boiling water. Be careful in this step, the sugar juice will splash when you first add water
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Mix well
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Pour in 250g fine sugar
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Stir gently until the caster sugar is fully dissolved
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Add 1/4 fresh lemon. Be careful not to stir again to avoid crystallization
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Bring to a boil over medium heat and then turn to the lowest heat. The lower the heat, the better. Simmer for 45 minutes without covering
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Turn off the heat and let it sit for 15 minutes. Remove the lemon and filter the syrup into a sealed glass jar
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After cooling for 2 hours, it becomes as thick as honey
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Stored in an airtight container at room temperature, it can be stored for a long time. The transformation effect and taste of the syrup will be better when consumed after two days. It is said that the longer it takes, the better
