Cantonese Mooncake Syrup
Syrup for Cantonese-style mooncake crust; simmer, then age for 15–20 days.
Ingredients
white granulated sugar
50 kg
water
22.5 kg
citric acid
25 g
Instructions
1
Dissolving and Simmering
Bring the water to a boil, then add the white granulated sugar and stir until fully dissolved. Return to a rolling boil over high heat, then reduce to a low simmer and continue cooking for 3 hours or more, adding the citric acid during the simmering.
2
Cooling and Storage
Once the syrup reaches the standard consistency, remove from heat, cool, and store for 15–20 days before use. The purpose of storage is to allow the syrup to further convert into fructose and glucose.
