If you want to make Cantonese mooncakes in the Mid-Autumn Festival, the invert syrup can be prepared in advance, and it can be done in a few simple steps

It's about to be the Mid-Autumn Festival, Mid-Autumn Festival moon cakes are a must-have, moon cakes have Suzhou-style moon cakes Cantonese moon cakes, many friends will make moon cakes at home, so many friends don't know that making Cantonese moon cakes need to prepare one thing in advance, that is, invert sugar syrup;

So what is invert sugar syrup? Invert syrup is actually to decompose sucrose with acid, at a certain temperature, into monosaccharides, (50% fructose and 50% glucose), so the invert syrup will not crystallize again after cooling, and the sweetness will be much sweeter than ordinary sucrose, it is okay to use white sugar or white sugar to make invert sugar syrup, the acid is generally lemon juice, some friends will choose to use white vinegar when making it at home, I personally feel that lemon juice is better, not only the effect is the same, but also with the fragrance of lemon, If you like it, you can try it!

[Ingredients] 600g sugar, 300g water, 60g lemon juice;

【Pots】Stainless steel or ceramic pots;

【Directions】

Prepare 2 lemons and cut them, squeeze out the lemon juice, take 60g of the filtered lemon juice, and set it aside for later use;

Prepare a pot with good thermal conductivity, which is a stainless steel pot here, and it is not recommended to use an iron pot or aluminum pot to avoid chemical reaction with acid; Add 300g of water, 600g of sugar, and bring to a boil over high heat;

Many friends here say that you can't stir, in fact, because if you move more during the stirring process, you will stir the sugar or some syrup to the edge of the pot, or stick to the spatula, if the crystals of these sugar fall back into the pot during the boiling process, it will lead to the recrystallization of the syrup, you can stir gently after knowing the principle;

Burn until all the sugar is melted, add the prepared 60g lemon juice, turn to low heat, do not stir during the period, boil slowly, be sure to avoid high fire, so as not to evaporate too quickly;

The temperature of the syrup will remain at 105 degrees for a long time, and after about 20 minutes, the temperature of the sugar will rise to about 112 degrees, at which time the color of the syrup has slowly turned yellow, showing a light yellow;

At this time, continue to simmer on low heat, and after about another 10 minutes, the temperature will rise to about 127 degrees, and the color of the syrup will change from light yellow to light amber;

At this time, you can turn off the heat, at this time there is no water in the pot, but it will not crystallize, because lemon juice is added to it, so the sugar will be decomposed by acid into simple sugars that are not easy to crystallize, and put aside to cool, and the color will deepen during the cooling process;

After cooling, skim off the foam on the surface, and you will clearly feel the color of the syrup change color;

After removing the foam, it can be stored in a sealed jar, and the cooled invert syrup is in a flowing and drawing state, if it is too viscous to pour out, you can add 50g of water and boil it again; After the invert syrup is ready, it can be used in a few days, and if you do more, you can put it in the Mid-Autumn Festival of the next year.

Summary of the practice of invert syrup:

1. If there are crystals at the bottom after cooling, it means that it is not completely transformed, you can add some lemon juice and reheat it over low heat;

2. If the syrup is too thick after cooling, you can add some water and boil again;