I’m planning to make Chinese mooncakes the following week and here is how I prepared my homemade golden syrup. Omnivore’s Cookbook has discussed thoroughly about this topic and I found her blog post super informative. If you have never made any golden syrup before do visit her blog.
Homemade Golden Syrup
Makes 320 to 340 g
400 g granulated sugar
200 g water
50 ml freshly squeezed lemon juice (from about 1 large lemon)
Combine water and sugar in a heavy stainless steel saucepan. Give it a stir then bring mixture to a boil over medium heat. Add lemon juice. When the mixture reaches a boil again, lower the heat, cover the pot and let simmer for 5 minutes. Do not stir the mixture after this point. The steam created will wash down any sugar crystals that stick to the wall of the pan. This will prevent the syrup from recrystalizing.
Remove the lid and continue to simmer for 40 to 60 minutes until the syrup turns amber in color. An instant thermometer should register about 230 to 239℉/110 to 115℃.
Remove from heat and let cool. Store syrup in a sterilized glass jar with an air- tight lid in room temperature for a day before using.
Recipe adapted from 參考食譜
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