學月餅先學轉化糖漿❗️只要 2 種材料❗️9 成人都不知道的糖漿秘密 Only 2 ingredients to make Invert syrup! The secret that 90% of people don’t know

經得起時間考驗的傳統月餅皮，其金黃色的餅皮，保存長時間也可保持柔軟不硬的不敗之謎，來自兩大原素 ~ 「轉化糖漿」和「鹼水」，只有加入轉化糖漿的餅皮，才能做出這個效果。而大部份月餅配方裏所用的「轉化糖漿」，都是月餅師博自己秘製的。所以即使你有月餅配方，但沒有轉化糖漿的配方，也做不出一模一樣的製成品。

轉化糖漿的原理據說是利用「果酸」將蔗糖中的「雙糖」變為「單糖」( 大概是這樣啦 ~ 肥丁對化學真是一繳不通 ) ，被轉化的糖漿的保濕度高不易結晶，甜度較蔗糖高。巿售的糖漿特性、濃度都不一樣，使用起來增加很多變數。檸檬汁作為酸性物質為防⽌糖⽔反砂產⽣結晶，跟隨配方的比例做到不結晶就可以了。應⽤在廣式⽉餅⽪可使餅⽪軟、鬆、微酥⼝感，轉化糖漿裡的「酸度」跟餅皮裡的鹼用量彼此呼應。

學武學全套，製作廣式月餅，第一課就是轉化糖漿，因為轉化糖漿的成功與否，直接決定月餅成敗。轉化糖漿的製作學問很深，既要留心溫度，又要控制時間，新手零失敗，肥丁不敢說，這篇將製作經驗粗略作了筆記，你準備好接受挑戰了嗎？

◤材料   ( 可製作約 380 g 糖漿 )

• 原蔗糖 Demerara Raw Cane Sugar  350 g
• 清水 Water  180 ml
• 鮮榨檸檬汁 Lemon Juice  60 ml

◤做法

1. 原蔗糖、清水放入鍋中，稍為拌勻，開中火加熱，糖溶化後，就不用再攪拌了，調至小火，加入檸檬汁

2. 此後整個煮糖的過程，必須以最小火熬煮，千萬不要攪拌糖水，讓水份慢慢蒸發

3. 如有糖水或糖粒黏在鍋壁上，用沾水的毛刷，在鍋壁上刷一圈，防止糖粒在鍋邊結晶或煮焦

4. 肥丁的糖漿以小火熬約 40 分鐘，熬煮時間愈長，糖漿的顏色愈深。由於大家用的鍋子厚度、鍋口直徑、爐火力度都不一樣，煮糖水時最好用溫度計側量溫度，糖溫最好控制在 115ºC ~ 120ºC，不能超過 130ºC ( 若超過便糖漿會變苦和過硬 )，糖水不能煮乾，若水份蒸發過快，顏色仍不夠深，可以加少許水，把鍋蓋蓋起來，有助阻止水份過快流失

5. 肥丁做的糖漿用 Demerara 原蔗糖製作，所以糖漿的顏色變化不是很大。煮好的糖漿深琥珀色，冷卻後顏色清澈，無結晶，和麥芽糖的濃稠度差不多

6. 肥丁是趁熱把糖漿倒進消毒過的玻璃瓶裏 ( 小心燙手 ) ，熱糖漿較易流動，要是拍燙手也可以等放涼。糖漿放置一天後便可以使用

◤小叮嚀 

• 製作轉化糖漿不宜用鐵或鋁鍋，可用不鏽鋼鍋，肥丁用玻璃鍋
• 轉化漿糖由於水份少，防腐力強，室溫存放 1 ~ 2 年都可以。放置時間愈久，味道愈醇，建議多做一點，份量多較容易控制溫度和水份蒸發的速度
• 轉化糖漿熬煮時間一定要夠長，肥丁的經驗是最少 40 分鐘，就算只做一半的份量，時間是不能減少的
• 糖漿還熱的時候是容易流動的，把少量糖漿取出來冷卻，放在兩隻手指之間，手指打開能打成細絲即是糖溫是對的，若糖漿掉進冷水中立即變硬就不行了，要加水再煮

◤甚麼是原蔗糖？

• 原蔗糖，指未完全精練的蔗糖，以新鮮的甘蔗榨汁，去渣抽乾水份，潔淨除雜結晶而成，在提煉的過程中較少或不含化學成份，因為糖蜜未被原全除去，保留大部份維他命及礦物質，營養價值比白砂糖高。原蔗糖有甘蔗的清香和甜味。由於各地生產方法各異，種類繁多，售價較白砂糖貴，巿售比較常見有 Muscovado 和 Demerara ( 糖的名稱通常根據產地命名 ) 。巿面上有些「黃糖」Brown Sugar 雖標示為原蔗糖，但其實是以白砂糖加色素回蜜而成，並非天然產品，選購時要小心閱讀食物標籤，如配料表有「糖蜜」或「色素」便不是原蔗糖了

[:hk]挑戰傳統，少糖少油的白蓮蓉餡料讓你驚艷！真正感受蓮子的迷人風味！ Lotus Seed Puree [:en]Lotus Seed Puree [:]

[:hk]廣式白蓮蓉月餅【傳統中秋】Traditional Mooncakes Recipe[:en]Traditional Mooncakes[:]

The traditional mooncake skin that stands the test of time, with its golden color, can maintain its softness and never harden for a long time. This unbeatable mystery comes from two major ingredients – “inverted syrup” and “alkaline water”. Only the addition of transformed syrup to the mooncake skin can achieve this effect. Most of the mooncake recipes use “transformed syrup” that the mooncake master prepares in secret. Therefore, even if you have a mooncake recipe, you cannot make the exact same product without the recipe for transformed syrup.

The principle of transformed syrup is said to use “citric acid” to convert the “disaccharides” in sugarcane into “monosaccharides” (it’s probably something like this – Fat Ding is really bad at chemistry), and the transformed syrup is highly moisturizing and not prone to crystallization, with a higher sweetness than regular sugar. The properties and concentration of commercially available syrups vary, adding many variables to its use. Lemon juice, as an acidic substance, is used to prevent crystallization of the syrup, so as long as the proportion in the recipe prevents crystallization, it can be used. When applied to the Cantonese-style mooncake skin, the syrup makes the skin soft, fluffy, and slightly crispy, and the “acidity” in the transformed syrup corresponds to the amount of alkaline in the mooncake skin.

To master the complete set of skills in making Cantonese-style mooncakes, the first lesson is making transformed syrup, because the success of the transformed syrup directly determines the success or failure of the mooncakes. The making of transformed syrup is very profound; not only does one need to pay attention to the temperature, but also control the time. For beginners, zero failure is a challenge. Fat Ding dares not say, but this article roughly outlines the experience of making it; are you ready to accept the challenge?

◤ Ingredients   ( Makes 380 g )

• 350 g Demerara Raw Cane Sugar
• 180 ml Water
• 60 ml Lemon Juice

◤Instructions

❶ Add sugar and water into a pot, mix slightly, and heat over medium flame. Once the sugar has dissolved, stop stirring, lower the heat, and add lemon juice.

❷ Throughout the entire process of cooking the sugar, it must be simmered over low heat. Avoid stirring the sugar water and allow the liquid to slowly evaporate.

❸ If there is sugar water or sugar granules sticking to the sides of the pot, use a moistened brush to brush around the pot to prevent sugar granules from crystallizing or burning at the edges.

❹ The sugar syrup for fudge should be simmered over low heat for about 40 minutes, and the longer it is cooked, the darker the color of the syrup. Since the thickness of the pots, the diameter of the pot mouth, and the intensity of the heat source used by everyone are different, it is best to measure the temperature with a thermometer when cooking the sugar water. The sugar temperature should be controlled at around 115ºC to 120ºC and should not exceed 130ºC (if it exceeds, the syrup will become bitter and overly hard). The sugar water should not be boiled dry. If the water evaporates too quickly and the color is still not dark enough, a small amount of water can be added and the pot covered to help prevent excessive loss of moisture.

❺ The syrup made by Fuding uses Demerara cane sugar, so the color of the syrup does not change significantly. The cooked syrup is a deep amber color, and after cooling, it is clear in color without crystallization, similar in consistency to malt syrup.

❻Pour the syrup into a sterilized glass bottle while it’s still hot (be careful not to burn yourself). Hot syrup flows more easily, but if you’re worried about burning yourself, you can wait for it to cool down. The syrup can be used after being left for a day.

Tips

• Do not use iron or aluminum pots for making caramel syrup, you can use stainless steel pots, fatting with a glass pot
• Due to its low moisture content, molasses sugar has strong preservation properties and can be stored at room temperature for 1 to 2 years. The longer it is stored, the richer the taste. It is recommended to make a larger quantity, as it is easier to control the temperature and the evaporation of moisture.
• Boiling the syrup requires sufficient time. According to Fuding’s experience, it should be boiled for at least 40 minutes, even if making only half the quantity, the time cannot be reduced.
• When the syrup is still hot, it is easy to flow. Take a small amount of syrup for cooling, place it between two fingers, and if it can be pulled into fine threads when the fingers are opened, then the syrup is at the right temperature. If the syrup hardens immediately when dropped into cold water, it is not ready and needs to be recooked with added water.

What is Raw Cane Sugar?

• Raw Cane Sugar, refers to the unrefined sugar, extracted from fresh sugarcane juice, sieved to remove impurities and evaporated to crystallize. It undergoes minimal or no chemical processing, retaining a significant amount of vitamins and minerals, making it more nutritious than white sugar. Raw sugar retains the clear fragrance and sweetness of sugarcane. Due to variations in production methods across different regions, there are many varieties available, with Muscovado and Demerara (usually named after their place of origin) being commonly found in the market. Some “Brown Sugar” products labeled as raw sugar are actually white sugar with added coloring and molasses, so it is important to carefully read food labels when making a purchase. If the ingredients list includes “molasses” or “coloring,” it is not raw sugar.