How to make brown sugar invert syrup, simple and easy to use, zero failure?

Now the protagonists of some dramas are blackened for no reason, and when he blackens, his makeup and costumes will also change to a certain extent, I don't know if it is fashionable to blacken now, even Cantonese-style mooncakes are also "blackened", generally speaking, the Cantonese-style mooncakes you see are golden, and now there are black Cantonese mooncakes.

The difference between black Cantonese mooncakes and light yellow Cantonese mooncakes is the syrup they use, the syrup for making pale yellow Cantonese mooncakes is boiled out of white sugar, and the syrup for making black Cantonese mooncakes is boiled out with brown sugar or old brown sugar. Brown sugar conversion syrup [food required] 200g of old brown sugar or brown sugar, 30g of lemonade, 125g of water.

After washing the lime, I squeezed out the juice inside, and I used about half of the large lemon. Pour the water into the pot, add the old brown sugar or brown sugar, and stir with chopsticks.

Bring the water to a boil over a strong heat, wait for the old brown sugar or brown sugar to dissolve completely, pour in the lemonade, and slowly boil over low heat. Pay attention to the whole process, don't mix, and be sure to control your own hands. Wait until the liquid temperature is above 107 degrees Celsius, turn off the heat.

I used about 25min in the learning process, but the time cannot be the standard of whether it is good or not, because everyone uses different utensils, and each family's firepower point is also different. If you don't have a thermometer to see the gas, it's a little thinner than pure honey, because the syrup can become viscous after refrigeration.

Place in a clay pot and close the lid after cooling. Once you find that the syrup has hardened overnight, it will be boiled for a long time, and you can add some water to boil for a while, once you find that the syrup is very thin, it is not enough time to boil, and you can pour it into the pot and boil it for a while. The boiled syrup can be left for about half a month to make moon cakes.

If you are in a hurry, you can also leave it for about a week, generally speaking, the longer you leave it, the better the actual effect of the mooncakes made.

Cantonese mooncakes turn yellow and black all because of it, if you like "blackened" mooncakes, take away the secret recipe! Now that the brown sugar conversion syrup is ready, you can make brown sugar mooncakes, which is a bit hopeful!

The brown syrup is made in the same way as usual. Add 1000 grams of brown sugar invert syrup and 500 grams of water invert syrup to the pot, and heat until the brown sugar melts Brown sugar is not easy to melt and takes a long cooking time. Invert syrup, wait until all the brown sugar is melted, add 125g of lemon juice.

Invert syrup, do not stir after adding lemon juice The syrup can be brushed off from the side of the pan with a brush. Invert syrup, boiled ordinary syrup can be judged by observing the color (boiled amber) but brown syrup can only be monitored with a thermometer, 105 degrees to 110 degrees, don't pass by, it's easy to suffer.

You should choose to put a little oil in the pot first, wait until the oil is hot, then add brown sugar, stir it, and add some soy sauce.

Add sugar and water to the pan and shake it a few times to let the water encapsulate all the caster sugar. Squeeze in the lemon juice and heat the sugar water over medium heat. Cook until the sugar water is boiling, turn off the heat after boiling.

Ingredients needed: brown sugar (brown sugar) caramel 1:1 and a pound of brown sugar put the sugar in the pot. Be sure to put sugar in a cold pan and then heat over low heat for about five minutes.

Heat the sugar to yellow, then add half a catty of water and then heat the sugar over low heat to melt naturally.

Syrup is a viscous solution with a high concentration of sugars made by boiling or other techniques. The raw materials used to make syrup can be sugar water, sugar cane juice, fruit juice or other vegetable juices.

Due to the very high sugar content of the syrup, it can be stored for a longer time without refrigeration in the sealed state. Syrup can be used to make drinks or sweets.

The whole process of boiling and converting syrup, the formula ratio is not reserved, and it is necessary to make moon cakes, so I collected it first.

Ingredients: Brown sugar (brown sugar) Caramel 1:1

You first brush the pot and put the sugar in the pot with a pound of sugarBe sure to put sugar in a cold pan and then heat over low heat for about five minutes. Heat the sugar to brown, then add water to the pound of water.

Reheat and simmer for 10 minutes, and the sugar will melt naturally. At this time, you use chopsticks to dip it in the silk, and then it is perfect, and generally this is a good pay, if you want to thinner it a little more, you can add some boiling water.

The official name for brown sugar is "brown sugar".

The raw material of brown sugar is sugarcane, which contains about 95% sucrose, and the production method is:

The harvested sugarcane is chopped and crushed, and the juice is pressed out to remove soil, bacteria, fiber and other impurities, and then boiled over low heat for 5 to 6 hours, constantly stirring to let the water slowly evaporate, so that the concentration of sugar gradually increases, and the high-concentration syrup will solidify into solid lumpy brown sugar after cooling, that is, brown sugar bricks, this traditional practice maintains the original nutrition of sugarcane, and also makes brown sugar have a special flavor similar to caramel. The longer the boiling time in the production process, the darker the color of the brown sugar bricks, so that the brown sugar presents different shades of reddish-brown. Our common traditional powdered brown sugar is made by grinding brown sugar bricks.

Whether it is brown sugar, brown sugar, white sugar, or rock sugar, the original refining method is the same, and the reason why it becomes sugar of different colors and types is that the degree of final refining and decolorization is different. The higher the degree of refinement, the whiter the color and the higher the purity, but the sweetness does not increase because of the high purity.

Among these sugars, the sweeter ones are brown sugar and brown sugar. Brown sugar is rich in substances, and in addition to sweetness, it also has a unique special flavor, which is suitable for simple dishes without making the taste too complex and self-defeating, such as making red bean soup, brown sugar cake, black tea, and coffee. Brown sugar is in the middle of the flavor and sweetness, so it is most commonly used in general dishes.

White sugar and rock sugar have a lower sweetness, but because of the high purity of sweetness, they can be used to make drinks or make pastries without affecting the original taste of other ingredients, and have the effect of making the texture of pastries fluffy.

Brown sugar is originally a darker brown sugar, because the color is similar to black, so it is called brown sugar by Japan and Taiwan, and brown sugar in China. Brown sugar is sucrose that has not been highly refined and decolorized, that is, the juice of sugar cane is squeezed and the cane juice is boiled directly in a boiler Brown sugar will come out In addition to providing heat, it also contains trace elements such as calcium, potassium, iron, magnesium, folic acid and other minerals. It has high nutritional value and is conducive to the acid-alkaline balance in the human body.

Where does brown sugar come from? Brown sugar is a sucrose that has not been highly refined and decolorized, and in addition to providing heat energy, it also contains trace elements such as iron, chromium and other minerals. Although it is not good-looking and has more impurities, the nutrients are well retained, which is much higher than that of white sugar and granulated sugar. Is brown sugar rich in many nutrients?

Brown sugar contains 90 milligrams of calcium and 4 milligrams of iron per 100 grams, which is three times that of white sugar; Brown sugar also contains carotene, vitamin B2, etc., which are not found in white sugar; In addition, the glucose content in brown sugar is very high, and glucose is an energy substance that can be directly used by the human body and can be directly absorbed without digestion. What does Chinese medicine think about brown sugar? Traditional Chinese medicine believes that brown sugar is warm and sweet, enters the spleen, and has the functions of tonifying and invigorating qi, slowing down the middle, dissolving food, strengthening the spleen and warming the stomach, as well as relieving pain, carrying blood, invigorating blood and dissipating cold.

For example, during confinement, women use brown sugar boiled water to drink, which is commonly known as brown sugar water, which can promote blood circulation and eliminate blood stasis, relieve pain, help uterine contraction and recovery, and promote the discharge of lochia as soon as possible; Moreover, brown sugar water contains a higher concentration of glucose, which has a diuretic effect, which can reduce the retention of urine in the postpartum bladder, thereby avoiding urinary tract infections. In addition, brown sugar water is also helpful for women's menstrual smoothness!

The raw material of brown sugar is sugarcane, which contains about 95% sucrose, and the ancient method is to chop and roll the harvested sugarcane, and the juice is first removed from soil, bacteria, fibers and other impurities, and then boiled over low heat5

Ingredients needed: brown sugar (brown sugar) caramel 1:1 and water.

A pound of brown sugar put the sugar in the pot of holes. Be sure to put sugar in a cold pan and then heat over low heat for about five minutes.

Heat the sugar residue to yellow, then add half a catty of water and heat it over low heat, and the sugar will naturally melt.

Method steps: 1. Squeeze the juice of sugarcane.

2. Pour the sugarcane juice into the pot and heat it, and the impurities of the sugarcane juice will float up after boiling and filter out the impurities.

3. After nearly three hours of heating, the water of sweet juice evaporates.

4. When the water evaporates to a certain extent, quickly pour it into a flat table.

5. After a few minutes of cooling, the lumpy sugarcane juice is scattered into crystals.

6. After being beaten, the crystalline thing as fine as sand is the so-called brown sugar (brown sugar) in folk.

Brown sugar is a kind of sucrose that has not been highly refined and formed with honey, also known as brown sugar and purple sugar, which is a red crystal made by pressing the juice of the stem of the gramineous herb sugarcane, which is rich in sugar, minerals and glycolic acid. Brown sugar, dark in color, with a burnt flavor Brown sugar contains a large number of nutrients, which has a unique effect on skin health and nutrition.

It can accelerate the metabolism of cells, provide energy for cells, supplement nutrients, and promote regeneration, brown sugar contains unique natural acids and pigment regulating substances, which can effectively regulate various pigment metabolism processes, balance the number of pigment secretion and pigment distribution in the skin in the skin chain, and reduce the abnormal accumulation of local pigment.

The method of boiling brown sugar is as follows:

Ingredients: sugar, lemon, water.

1. Prepare the sugar and fresh lemon.

2. Put sugar and water into the cooking pot and stir.

3. Bring to a boil over medium heat.

4. When boiling the sugar water, process the lemon, everything in half, and squeeze out the lemon juice.

5. After the water boils, turn to low heat and filter the lemon juice into the sugar water at the same time.

6. Continue to boil over a slight heat, without stirring halfway, dip a wool brush in cold water, brush along the edge of the pot, and make the sugar water into the pot.

7. Boil for about 40 minutes, and the sugar water can be turned off and cooled when the sugar water is black.

The method of making brown sugar syrup is to put a pound of brown sugar into the pot, and then heat the reed over low heat for about five minutes, heat the sugar to yellow, and then add half a catty of water and then heat the sugar over low heat.

Brown sugar is a kind of sucrose that has not been highly refined and formed with honey, also known as brown sugar and purple sugar, which is a red crystal of Tongyu made by pressing the juice of the stem of the gramineous herbaceous plant sugarcane, which is rich in sugar, minerals and glycolic acid.