Invert Sugar Syrup
Granulated sugar is dissolved in water and either reacted with invertase (sucrase) under controlled conditions or boiled with acid for a set time at a suitable temperature, then cooled to form the syrup. It can be stored long-term without crystallizing and is most often used in Chinese mooncake dough, sachima, and various products as a substitute for granulated sugar. Rich in sugars, invert sugar syrup is an essential cake ingredient. The enzyme-based process is gentler and allows the color to be adjusted (for example, to a golden hue) through controlled browning reactions by heating; both the inversion rate and syrup color can be precisely controlled.
Ingredients
White sugar
1000g
Cold water
450g
Lemon juice
120g
Instructions
1
Step 1
Prepare the sugar.
2
Step 2
Lemons.
3
Step 3
Squeeze the lemons into juice.
4
Step 4
Add water to the sugar, heat, bring to a boil over high heat, and cook until the sugar melts.
5
Step 5
Add lemon juice and stir well to mix evenly.
6
Step 6
Turn to the lowest heat, cook for 40 minutes, and do not stir at all during this time.
7
Step 7
Done.
8
Step 8
Let cool, then bottle and store.
9
Step 9
Finished product photo (the invert sugar syrup will be darker in color after cooling).
