Cantonese Mooncake Skin Syrup
Inverted sugar syrup for Cantonese mooncake crust, requiring boiling and aging.
Ingredients
white sugar
50 kg
water
22.5 kg
citric acid
25 g
Instructions
1
Make Sugar Syrup
Bring water to a boil, add white sugar and stir until the sugar is completely dissolved. Bring to a boil over high heat, then reduce to low heat and continue simmering for over 3 hours. Add citric acid during the low-heat simmering process.
2
Cool and Store
Once the syrup meets the required standard, remove from the pot to cool and store for 15 to 20 days before use. The purpose of storage is to further convert the syrup into fructose and glucose.
