Can you make syrup out of non stick?

First, the selection of syrup making tools:

When making syrup, you should use copper or stainless steel pots, not iron or aluminum pots for heating.

Because the syrup is made in an iron pot or aluminum pot, due to the high temperature, the molecular structure of iron and aluminum is unstable, which will cause a chemical reaction, which will make the color of the syrup black and affect the quality of the syrup.

Therefore, the long spoon used should also be made of copper or stainless steel.

Second, the production of syrup should choose an adjustable heating method, such as using a liquefied gas stove (gas stove).

3. The prepared syrup needs to be filtered, so a fine sieve needs to be prepared. Be careful to choose one that can withstand high temperatures and be strong.

4. In order to store the finished syrup, prepare plastic buckets or porcelain.

Fifth, in the production process, you should also prepare a stiffer brush.

Sixth, the selection of raw materials:

In actual production, the quality of sugar directly affects the production of syrup. As much as affecting the quality of moon cakes, moon cake syrup should be coarse-grained sugar with uniform crystallization, consistent particle size, and no impurities inside, and it must be sucrose.

7. Selection of citric acid: citric acid is colorless translucent crystalline or white crystalline powder, odorless, extremely acidic, soluble in water, non-toxic; It gives the syrup a refreshing sour taste. At the same time, it prevents the syrup from turning the sand.

Promotes the conversion of syrup. Making syrup and adding citric acid is a major feature of making Cantonese mooncakes, which makes the mooncakes return to oil quickly, and the color is golden, soft and golden. Therefore, brown citric acid should be selected from the best quality, or use acidic hard substances in nature, such as pineapple and lemon;

8. The principle of making syrup:

1) When the syrup is heated and boiled, the sucrose molecule is hydrolyzed into a molecule of fructose molecule glucose, and this effect is called the transformation of sugar, and the two products are collectively called invert sugar.

2) After the syrup is heated and boiled, it becomes syrup, that is, invert syrup.

3) Invert syrup is not easy to crystallize, so the higher the degree of inversion, the less sucrose can be crystallized, and the lower the crystallization effect of sugar.

4) Citric acid can catalyze the conversion reaction of sugar and promote the hydrolysis of sucrose.

5) When granulated sugar is heated, disaccharides become equal amounts of glucose and fructose, which are different from the original granulated sugar. Increased the color of bakery products. At the same time, glucose and fructose are highly hygroscopic, which can ensure that the product is moist and soft.

Two alternatives can be used:

1. If you really can't make invert syrup, use honey instead. Invert sugar syrup is essential for making mooncakes, and its main function is to keep the crust of the mooncake soft and enhance the colorability of the crust. It is best to use locust nectar.

Be all-natural. Acacia nectar can make mooncakes taste better.

2. Maltose is a chemical term, which belongs to the disaccharide category (disaccharide). It is a white needle-like crystal. The common maltose is not crystallized, and the addition of sucrose during cooking makes the white maltose turn golden yellow, which increases its color and aroma.

Extended Information: Nutritional value: Invert sugar empty pulp is rich in sugar.

Edible efficacy: The syrup is indispensable for making Cantonese moon cakes, and its main function is to keep the crust of the moon cake soft and enhance the coloring of the crust.

Suitable for people: the general population can eat.

Contraindications: Diabetic patients should not eat more.

Summary. Hello dear, adding powdered sugar or frosting to the syrup can make the surface of the candy non-sticky. Powdered sugar or icing sugar is specially designed to prevent the sugar lumps from getting wet and sticking.

Powdered sugar is made by grinding white granulated sugar into a powder form and mixing cornstarch with ground granulated sugar. It can be used in the process of making various snacks and cakes, and can also be used as a surface decoration, but it is recommended to choose moisture-proof powdered sugar or frosting when used as a surface decoration; Frosting is obtained by processing powdered sugar.

Hello dear, adding powdered sugar or frosting to the syrup can make the surface of the candy not stick to the flames. Powdered sugar or icing is specially designed to prevent the sugar lumps from getting wet and sticking. Powdered sugar is made by grinding white granulated sugar into a powder form and mixing cornstarch with ground granulated sugar.

It can be used in the process of making various snacks and cakes, and can also be used as a surface decoration, but it is recommended to choose moisture-proof powdered sugar or icing sugar when decorating the surface of the reed's head; Frosting is obtained by processing powdered sugar.

The efficacy and function of sugar blind mu Fuguo: 1. The effect of white sugar is to moisten dryness, treat cough and eliminate phlegm, help spleen, and relieve liver qi; Glucose can fight viruses, improve human immunity, and delay aging. 2. Maltose has the effect of replenishing deficiency and strengthening the spleen, moistening the lungs and relieving cough, nourishing and strong, and mainly treating stomach cold and abdominal pain, qi deficiency and cough.

Naichang 3, brown sugar is beneficial to qi and blood, spleen and stomach, blood circulation and blood stasis.

Ingredients: grapefruit peel.

1 excipient. Take the grapefruit peel in the rock sugar jin step, and remove a thin layer of the cyan skin with the fruit.

Cut it with a knife into long thin strips, about the thickness of 2 coins.

Take a basin, add a small handful of salt, a little water, and squeeze it vigorously with your hands to remove the astringency. After that, it is repeatedly soaked and squeezed with water. This process can last for several hours.

I usually soak for five or six hours, changing the water three to four times in between. When changing the water, squeeze out the water.

To boil the rock sugar, be patient and melt the rock sugar thoroughly.

Put the drained yuzu peel into the rock syrup and let it absorb the syrup well.

Next, be patient, simmer slowly, dry the water, and stir constantly. This process usually takes 40 minutes.

The grapefruit peel feels hard and is ready to be cooked. After putting it aside and letting it cool, the color will look better and the hardness will be better.

Bottling.