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Is making mooncake syrup as hard as it seems? For those new to baking, it can be quite daunting. Today, PasGo reveals 3 successful ways to make mooncake syrup at home. Let's dive in and get started right away!
1. Making mooncake syrup with white sugar
Learn how to make mooncake syrup with white sugar
1.1 Required Ingredients
- 1 kg of white sugar
- 1 liter of filtered water
1.2 Step-by-Step Guide to Making Mooncake Syrup with Sugar
- Step 1: Prepare a bowl, dissolve 1 kg of sugar in 1 liter of water.
- Step 2: Place the mixture on the stove, heat over medium heat, once it boils, reduce heat to low and simmer for 15 minutes, then turn off the stove. Absolutely do not stir during cooking, as it will cause sugar crystallization.
- Step 3: Allow the syrup to cool before transferring it into sterilized glass jars, store in a cool place.
This is the simplest and most popular way to make mooncake syrup. The advantage of this recipe is that the syrup has just the right sweetness, not too sweet. The downside is it doesn't preserve well, only lasts for 2-3 days. So, after making the syrup, proceed to making mooncakes right away.
2. How to Make Mooncake Syrup with Lemon Juice
Recipe for making mooncake syrup with lemon juice
2.1 Required Ingredients
- 1 kg of sugar
- 1 liter of filtered water
- 7ml of lemon juice
2.2 How to Make Mooncake Syrup with Lemon Juice
- Step 1: Similarly to the method above, mix water and sugar thoroughly.
- Step 2: Boil the mixture over medium heat, when it starts bubbling, reduce heat and simmer for another 20 minutes.
- Step 3: Add lemon juice and simmer for another 5 minutes, then turn off the heat.
The result is a light yellow, transparent syrup, similar in color to olive oil. It has a faint, gentle scent of lemon. With this method of making mooncake syrup, the preservation time will be longer (up to 1 week). However, the sweetness will increase significantly, not suitable for those who prefer less sweet.
3. How to Make Mooncake Syrup with Egg Whites
How to Make Mooncake Syrup with Egg Whites
3.1 Required Ingredients
- 1 kg of white sugar
- 600ml of filtered water
- 7ml of lemon juice
- 1 egg white
3.2 How to Make Mooncake Syrup with Egg Whites
- Step 1: Similar to the above two methods
- Step 2: Boil the mixture over medium heat, then reduce heat and simmer for about 30-45 minutes.
- Step 3: Add the egg white, wait until it is cooked and floats to the surface, then remove it. Egg white helps to absorb impurities and makes the mooncake syrup cleaner.
- Step 4: Add 7ml of lemon juice, simmer for another 5 minutes to complete the process of making mooncake syrup.
In this recipe, the finished syrup has a light yellow color (similar to cooking oil) and a very sweet taste. It can be preserved for quite a long time, up to 7-10 days.
4. Notes when making mooncake syrup for Mid-Autumn Festival
To achieve the standard for making chewy cake syrup, bright color, light yellow color, you need to note the following three things:
- Do not use a spoon or stir during the cooking process of sugar syrup. This will cause sugar residues.
When squeezing lemons, use a strainer to remove lemon seeds and pulp.
Wait for the sugar syrup to cool completely before pouring it into a glass jar with a lid. Store the sugar syrup in the refrigerator. Or at room temperature in a cool, airy place, avoiding direct sunlight.
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Sang Pham - PasGo Team
