Homemade Cantonese mooncakes with invert syrup (with brown sugar invert syrup)

Invert sugar syrup, a must-have for mooncake season, must be recorded... White sugar: water: lemon juice = 8:4:1, I used three fresh lemons, squeezed out 186 grams of lemon juice, according to this ratio, I used 1488 grams of white sugar, 744 grams of water, the amount in the recipe is habitually written according to the amount of 1000 grams of white sugar, when you do it, you can calculate according to the amount of lemon juice squeezed, so that the lemon juice squeezed out will not be wasted at all... This year, I tried to boil brown sugar invert syrup, the ratio is the same as that of white sugar, it is also brown sugar: water: lemon juice = 8:4:1, the method is basically the same, but the temperature when the boiling is completed can not be too high, in the state of 105-110 degrees syrup is basically OK, the definition of this temperature is related to the ambient temperature, the higher the room temperature, the boiling temperature also needs to be increased, it must be judged according to the state of the syrup...

Ingredients

Invertsugarsyrup

Whitesugar 1000 g

Water 500 g

Lemonjuice 125 g

Brownsugarinvertsyrup

Brownsugar 1000 g

Water 500 g

Lemonjuice 125 g

Cooking Instructions

Prepare ingredients such as white sugar, fresh lemon, etc...
Squeeze the lemon juice and set aside, I cut it with a knife, wrap it in gauze and wring out the juice by hand, you can take out the juice no matter what method you use...
Maifan stone deep pot (stainless steel pot, casserole, enamel deep pot can be, but you can't use iron pot, aluminum pot, acidified, don't blame me for not reminding you) put it on the gas stove, add white sugar...
Pour in the water circles and get in full contact with all the sugar...
There can be no dead ends...
Gently stir well with a wooden spoon or chopsticks to moisten all the white sugar and soak it in water, otherwise the syrup boiled out will be easy to paste the bottom...
Turn on the gas stove on medium heat, wait for the sugar water to boil, there are no white sugar particles, after it is completely melted, add the prepared lemon juice...
After boiling again, turn the fire to the lowest heat, don't stir it again during the whole process, just simmer quietly on low heat, what to do, come back from time to time to take a look... Remember!! Control your hands and don't stir anymore, otherwise the invert syrup boiled out will be easy to reverse sand!
If there is syrup splashed on the wall of the pot, in order to prevent the crystallization of this part of the syrup from producing crystallized particles, you can use a brush stained with water to brush the wall of the pot to let the syrup water flow into the pot for boiling...
It has been boiled over low heat, and as time goes by, the color of the syrup will become darker and darker...
When the syrup is amber in color and the temperature reaches about 115 degrees, turn off the heat (I boiled it for about 2 hours on the lowest heat)...
Cool off from the heat, skim off the white foam...
Bottled after complete cooling...
After the invert syrup is boiled, it is best to use it after 15 days, the longer the place, the better the use effect, the better the oil return effect of the moon cake, the invert syrup has strong antiseptic, you can boil more at a time, you can't use it up this year, and you can continue to use it next year...
The process of boiling brown sugar invert syrup is exactly the same as that of white sugar, but the brown sugar block is large, and it takes a certain amount of time to melt, so you must boil it for a while when you don't pour lemon juice, so that the brown sugar can fully melt, and then add lemon juice after making sure it is completely melted, and then add lemon juice, do not stir after adding lemon juice, boil slowly over low heat, and turn off the fire immediately when the syrup temperature reaches (105-110) degrees, why give such a temperature range? This is because the ambient temperature has a certain influence on the state of the syrup, and the higher the ambient temperature, the higher the boiling temperature, which needs to be flexibly controlled. There will be a lot of foam during the boiling process, and after the boiling is completed, it will be skimmed with a wooden spoon...
Black Yoyo's tone, look forward to my brown sugar mooncakes ...
The boiled brown syrup is thick and fluid...
You can refer to the following...