Mooncake Syrup Recipe

Many people love mooncakes, not only enjoying tasting them but also being enthusiastic about making them by hand. When making homemade mooncakes, the preparation of syrup is particularly crucial, as it directly affects the flavor and texture of the mooncakes. The preparation of mooncake syrup follows a certain procedure, and the ingredients can also be flexibly adjusted according to personal taste.
The basic ingredients for preparing mooncake syrup include: 1000 grams of sugar, 600 grams of water, and 2 grams of citric acid. Firstly, the water needs to be boiled, then the sugar should be slowly added while continuously stirring to prevent precipitation and sticking to the pot, until the sugar is completely dissolved. Next, adjust to low heat, add a small amount of citric acid, and slowly add it to avoid boiling overflow. Use an electronic thermometer to monitor the water temperature. When it reaches 110 to 115 degrees and the sugar content is 78% to 80%, the syrup making is complete. At this point, use a wet brush to clean the edge of the pot to prevent sugar crystallization, then filter out the froth on the surface of the syrup using a small sieve.
The prepared syrup should be stored for at least a week, preferably for one month before use, as the sugar conversion process is slow and ongoing. To ensure the quality of the mooncakes, it is recommended to prepare the syrup two months in advance. When storing, it should be partially sealed to cool naturally, then sealed for storage. Do not open or stir during storage, and the storage environment should not be too hot or too cold. Properly stored, converted syrup can be kept fresh for three months to half a year, or even up to a year. When freshly making syrup, mix in a small amount of old syrup or glucose to enhance the quality.
It is worth noting that choosing granulated sugar with uniform grains and a clean white color can effectively prolong the shelf life of the syrup, indicating its low impurity content. As for citric acid, as a catalyst, fresh lemon juice can be used as a substitute, but the amount should be increased. For example, 2 grams of citric acid is equivalent to about 20 to 40 grams of lemon juice.