Скачать с ютуб 簡易轉化糖漿 (月餅糖漿) 💚 Easy Inverted Sugar Syrup / kittyscornerhk в хорошем качестве

簡易轉化糖漿 (月餅糖漿) 💚 Easy Inverted Sugar Syrup / kittyscornerhk

這短視頻製作轉化糖漿 / 月餅糖漿。成品約有465g轉化糖漿。 轉化糖漿是通過在水溶液中加熱並加入一點檸檬酸或其他食用酸製成的。 轉化糖漿可以製作 : 傳統月餅、甜點、烘焙，還可以沖檸檬茶。 轉化糖漿保水性好，色澤金黃，月餅回油後令餅皮柔軟，顏色更亮麗！ 請閱讀以下心得才開始製作。 This short video shows you how to make Inverted Sugar Syrup, yield about 465g. Inverted sugar syrup is made by heating it up in a water solution and adding a bit of citric acid or another edible acid. This is often used for making Chinese pastry like mooncake, desserts and baking! It helps retaining moisture and gives nice color to the foodies, it is a good substitute for honey! Please read tips below before cooking. -------------------------------- 🔔歡迎訂閱 按贊 分享 | Welcome to subscribe    / kittyscornerhk   -------------------------------- ✿ ✿ ✿ 月餅食譜 ★ Mooncake recipes https://bit.ly/3RVBaQh ☛(Hot pick!) Red bean paste mooncake with tangerine    • 陳皮豆沙月餅 月餅流程; 萬用餅皮; 如何輕易脫模 + 焗得出色 + 做轉...   (90g) ☛Egg and Lotus Seed Paste Mooncake    • Easy traditional mooncake with lotus ...   (100g); ☛Egg and Lotus Seed Paste Mooncake    • 在家做【蓮蓉月餅】，不用買了 💚 Egg and Lotus Seed P...   (50g) ☛Taro Paste Mooncake with Egg Yolk    • 芋蓉蛋黃月餅  自制月餅芋蓉餡  萬用月餅皮配方 💚 Taro Paste...   (100-116g) ☛Date and Lotus seed paste Mooncake    • 棗泥蓮蓉月餅，配方和步驟詳細 💚 Date and Lotus seed ...   (50g) ☛Lava egg custard mooncake    • 流心奶黃中秋月餅 💚 Lava egg custard mooncake ...   (50g) ☛Sweet Potato Mooncake    • 黃金紫薯月饼 萬用养生月饼馅 💚 Sweet potato mooncak...   (100g and 30g) ☛Yummy Pineapple Cake    • 水果月餅，不一樣的鳳梨酥，手切鳳梨原汁煮製 💚 Yummy pineapp...   (48g 12pcs) ☛Butter bean paste for moon cake filling and pastry    • 【簡單做法】自製百搭月餅餡 白豆沙餡 💚 Butter Bean Past...   更多節慶食譜 ★ not to miss festive recipes: https://bit.ly/3ctVt5T ✿ 材料份量 full recipe ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ 📍 材料 : 砂糖400g，水240ml，過篩鮮檸檬汁40ml 成品約有465g轉化糖漿 心得 tips : (1) 用不銹鋼鍋 (棄用鐵鍋/鋁鍋)，預備煮食溫度計，毛刷 。 (2) 糖和水比例為100 :（50～60）相對合適。水量相對越充足，就越允許煮製時間長點，使蔗糖轉化成葡萄糖和果糖就越充分，即糖漿轉化率越高，月餅的回油、回軟效果越好。 (3) 加熱過程中，有部份糖水黏在鍋壁上，可用毛刷沾水刷一圈，將鍋壁上的糖洗刷到鍋中，避免產生糖晶顆粒。一直用小火慢慢熬煮，直到颜色稍微變黄，煮到濃稠度達到比蜂蜜稀一些程度便關火，冷卻後便會變得比較稠。這糖漿一共煮了約49分鐘。 ✿ ✿ ✿ 📍 Ingredients below make 465g inverted sugar syrup 400g caster sugar, 240ml water, 30ml sieved fresh lemon juice tips : (1) use stainless steel pot (NO iron, NO aluminum) (2) Sugar to water ratio is 100: (50-60) is relatively optimum. Sufficient water allows longer cooking time, thus the conversion of sucrose into glucose and fructose is more sufficient, that is, the higher the conversion rate of syrup, the better the softening effect of the moon cake. (3) prepare cooking thermometer, a brush (4) Heat on low heat until color starts changing to pale yellow (about 20 minutes), until it looks like honey but less thick than honey, off heat. I cooked this syrup in about 49 minutes. ✿ ✿ ✿ #轉化糖漿 #月餅糖漿 #InvertSugarSyrup #中秋月餅 #kittyscornerhk