How to make Cantonese-style mooncakes with xylitol invert sugar syrup

Many novice wives are very troubled about cooking skills. Cantonese-style mooncake with xylitol invert sugar syrup is a dish suitable for novices to learn. It doesn’t require a very complicated method, just a simple stir-fry will do. This dish tastes good whether you eat it with dry rice or porridge. A bowl of soup after the meal will make it taste even better.

1. Cut the lemon in half, squeeze the skin on both sides to squeeze out the lemon juice, about two lemons, and sieve the squeezed lemon juice to remove impurities.

2. Prepare all the ingredients and prepare a thick-bottomed stainless steel pot, brush it clean and put it in an oil-free state.

3. Put sugar in a pot and add water. Turn on medium heat and stir with chopsticks until the sugar melts.

4. Continue to heat the water over medium heat until it boils, pour in the lemon juice and boil again.

5. After boiling, turn to low heat and simmer for about 40 to 50 minutes. Because the temperature is different, the simmering time is different. Do not stir the syrup in the middle until it is cooked. If the syrup splashes onto the wall of the pot during the simmering process, you can use a clean brush dipped in water to brush it down, so that the syrup on the wall of the pot will flow into the pot again.

6. Keep simmering over low heat until the temperature reaches about 110 degrees, the syrup turns amber, and its consistency is thinner than honey. It is ready and you can turn off the heat. The syrup must be completely cooled before it can be put into a clean, water-free glass bottle and sealed. It is not recommended to use the syrup cooked on the same day. It is best to leave it for 15 days before use. There is not much difference if you leave it for 3 to 5 days.

7. The syrup must be completely cooled before it can be poured into a clean, water-free glass bottle and sealed for storage. I don’t have a large glass bottle, so I put it in a glass storage box. The finished product weighs about 1 pound. Isn’t the color of the syrup beautiful after cooling!

8. Every mooncake made is so perfect! pretty! The most important thing is that this is a syrup made from pure xylitol. People with diabetes at home can consume it with confidence, but don't eat too much.

The method of making xylitol invert sugar syrup for Cantonese-style mooncakes is simple, easy to learn, and takes a short time. You can have the delicious food ready in just a break.