COOKING SYRUP (MOONCAKE)

Lot of people,using golden syrup to make the mooncake pastry.This is the home cook syrup for the mooncake pastry.the syrup is runny when hot,let  cool thoroughly at room temperature for half a day
and it shouldbe like the golden syrup.When you cook this syrup, its turn to light brown,you have to test a few time until the right softness of this syrup.In a rice bowl of water,drop a tsp of syrup into the water.It should not dispersed and should be in small circle and use your hand to touch the syrup,It should feel a bit stickly in a soft  way.if the  look a bit to thick,add some water and put back to cook,using low heat and test until you get it right.

COOKING SYRUP (MOONCAKE)

Ingrdients;
1 kg coarse sugar
500g water
3 sices lemon

Method;
1.wash and slice lemon into 8mm thick
2.boil water over high heat.add in sugar and lemon slices,cook until boiling.switch to low heat,stir occassionaly until the syrup is slightly runny thick .Drip a drop of syrup into a bowl of water.It should not be dispersed and soft in dough. Using this method to test a few time until you get the
right softeness .discard lemon slices.
3.It is ideally to store for 3 months before using,otherwise the colour of pastry skin will be less attraction.the longer of storage period,the better the colour and luster,and even taste sweeter.It can be kept up to 3 to 5 years without deterioration.