Invert sugar syrup Ingredients： sugar: 600g water 300g lemon juice 45g water 60g 1/4 cup baking soda 1g 1/4 teaspoon Turn off the heat when temperature reaches 260°F-262°F（127°C-128°C））
its been yearsince ive looked for a recipe of inverted sugar. I remember finding some 3 but instructions werent clear, i tried but failed miserably. But this is simply perfect. Im so happy
This is sold as regular baking product in the UK. We call it golden syrup, but I had no idea it could be made so easily at home! I will definitely give this a try
Wow this is very informative, correcting the common notion that we should'nt stir the boiling sugar-syrup or else its gonna go sticky then hardens. The awesome end result here too is amber thick sugar syrup, appearance is exactly like honey! Ever thank u Madam for a generous sharing of this magic recipe!
A year later; finally got around to doing this. It's a really beautiful product for being made out of sugar! Here in the US, sugar is the cheapest thing in the store, half the store is devoted to selling sugary products. I'm in Florida where we produce the sugar in the first place....nothing against Sucrose, but it definitely lacks character. So, I made some syrup, mostly to use in mixing up different kinds of drinks, since dry sugar doesn't dissolve easily in cold liquids. Plain clear sugar syrup will do for this but the Invert Syrup seemed more interesting. Also, I happened to have a lemon. It came out well. I didn't bother to neutralize it since I might use it to make lemonade or other beverages, it can be a little tart. There was a little bit of lemon flavor, so I got excited and put in about half the lemon cut up (skin and all). Now there's some delicious brown liquid that is like lemon-flavored honey! I ate some with a spoon, it's really good! Got a little lost here, I'll try to stick closer to the recipe next time. Meanwhile I think I'm about to have the best lemonade of my life later today.
Thank you,my wife was so happy watching you,she finally found with englisg subtitle,she wants to learn how to make moon cakes too,watching from Canada.
Yay! Beautiful video, good translation, and the simplest recipe yet! Good explanation too. We can buy invert sugar or honey (I live in the honey state) but they are expensive and we have so much sugar! This seems like a good thing to have in the kitchen, it probably will never spoil!
Usually for the traditional golden syrup for mooncake we can store for years and have to wait for minimum 2 weeks before usage. So how about this recipe? Does the longer the better rule apply for this?
@NickPicker WI Your pompous comment is so rude! And no, this is not "basically a variation of light caramel." Entirely different process, and totally different taste. But, you do you, Boo!
@lisahinton9682 I do not understand why you are so offended by my comment. It isn't intended to be pompous, I genuinely learned from this and appreciate her showing us how to make it. Caramel is made by boiling sugar and water until it turns color, adding butter, then adding cream. This recipe follows that method, but adds different ingredients to chemically change the mixture. It's neat. To me, it's similar to making caramel - not unachievably difficult to do, requires skill and knowledge but a very similar process. That's all I was saying.
Wow, this is so easy! I really appreciate this thorough tutorial on making inverted sugar. Thank you! By the way, you are using the juicer backward! :-) Put the cut side down, and then squeeze. The lemon (or lime) half will end up "inside out" once you've squeezed all the juice out, and all you'll have is the rind and the fibrous part that separates the fruit segments. My explanation may be complicated but basically, put the fruit in the opposite way and you'll be able to squeeze every bit of juice out, and all that will remain is the inside out peel. (I hope this makes sense and you try it! I used to do it backward, with poor results, too, until a friend was over one day and taught me!) Thank you again for such a helpful video, @小高姐的 Magic Ingredients, Xiao Gao Jie!
小高姐 我想知道转化糖浆不仅仅是做月饼 还可以做什么。蜂蜜可以代替转化糖浆做月饼 蜂蜜比转化糖浆有营养吧？蜂蜜做出来的月饼和转化糖浆做出来的月饼在味道上有什么区别呢 ？想请教一下
只要不是需要糖的颗粒的配方，基本都可以用糖浆代替。特别好用的地方是做冻饮，因为糖浆比糖在冷饮中更容易融化开。蜂蜜做月饼有很重的蜂蜜味道。糖浆跟蜂蜜相比酸性稍微强一点，有一部分是因为熬制的过程中加了柠檬汁的缘故。用糖浆做月饼，糖浆中的酸和枧水中的碱反应会产生非常非常细小的气泡，会使饼皮更加柔软。这也是为什么你常常会听到很多人说用蜂蜜做月饼，饼皮会硬一些的原因。
小高姐的 Magic Ingredients 谢谢 小高姐。我准备做一次转化糖浆。谢谢给我们带来那么好的食谱配方
通常认为蜂蜜“有营养”，其实各种蜂蜜中的（各种）糖分物质占了80%以上，水的比例不一定，但大约占比10%-20%之间，其余的物质也就占约5%。所以大可以把蜂蜜看作是糖浆了，并没什么营养的。
Frank Hsu 理解了…… 这就是“蜂蜜造假”的原理了……😒
转化糖浆就是蔗糖重新分解为葡萄糖和果糖吗？因为有葡萄糖和蔗糖在果糖不能结晶吗？
小高姐真的太棒了，既解释原理，又解释不同的注意点，真的是我最爱的美食博主，没有之一。
小高姐,我挤柠檬汁是拿根串烧用的铁针从柠檬的顶部插进去再拔出来,这样就可以拿着整个柠檬挤压,用不完这么多还可以不用封保鲜膜直接放回冰箱里.这样开口小,又好挤.
its been yearsince ive looked for a recipe of inverted sugar. I remember finding some 3 but instructions werent clear, i tried but failed miserably. But this is simply perfect. Im so happy
@welcome to cringe land but theres subtitles available😅
嗨 小高姐 看了几个你的视频感受到十分“心有灵犀”的感觉。有些好多年困扰我的难题经过你的解释 就好像雨后天晴地让我醒悟一直寻找的秘诀。我真是要对你千万分地感谢🙏🙏🙏
This is sold as regular baking product in the UK. We call it golden syrup, but I had no idea it could be made so easily at home! I will definitely give this a try
小高姐简直是北美面点女神，期待月饼。
明天把月饼编辑一下，争取星期四发
何止是北美的女厨神啊！
同意
提前祝您中秋佳节快乐！
我做芝士蛋糕跟着小高的配方做，做出來的旦糕很棒哦給她點赞👍👍👍今天要著她的配方做转化糖，有她的詳細解說一定不會做错的💪
Wow this is very informative, correcting the common notion that we should'nt stir the boiling sugar-syrup or else its gonna go sticky then hardens. The awesome end result here too is amber thick sugar syrup, appearance is exactly like honey! Ever thank u Madam for a generous sharing of this magic recipe!
Dear Foddie Lover, Bravo!! Finally it is You who has kindly teach is this useful recipe. Thank u so.. so much
小高姐您太厉害了，讲解非常清晰，声音也好听！应该在当地开个班，您一定是个很棒的老师！
嗯，以后有机会开个教室，亲自授课。
在饮食界小高姐是化学最好的！在化学界小高姐是烧菜最好的🎉
下面我们来做一件事情：点赞！！👍👍👍
哎，网友的眼睛真是雪亮啊，知道谁是最好的！
以前做转化糖浆就没成功过，看了小高姐的视频，跟着一步不差的做下来，完美成功！我总是举着瓶子看那个红红的琥珀色，太美了！
請问你是在糖漿冷切后加苏打水吗？我是煑好后马上加但弟二天上面浮上很厚一层白色糖浆，期待你的分享，谢谢！！
@@苏妃-q9m 我会再試一次，我是照視频一步一步做想破了脑袋也不知道那里出錯了。今天再试试希望能成功。谢谢你的分享，預先祝你中秋节快乐。👏🥰
今天再试了一次成功了，谢谢你的分享 👍👍👍
@@苏妃-q9m 今天做了莲蓉旦黄月饼，烤了五分上旦液再烤十五分好像顏色有点深，不过大至上算成功吧？下次烤的时间短些应该好些。祝你生活愉快
今天做了转化糖浆。大成功。放在陶罐里放凉的时候，总是忍不住打开盖子来闻，甘香扑鼻。如果加一点用来烤蛋糕，一定很香。洗锅水，拿来煮红枣莲子糖水喝了，哈哈哈。谢谢小高姐。
Kennywurb ：关键是还省了钱，糖浆比糖贵很多。
放冰箱冷藏吗
@@黄燕-i7q 对的。可以放挺久的。
Kennywurb 有点稠。倒不出来 怎么办
A year later; finally got around to doing this. It's a really beautiful product for being made out of sugar! Here in the US, sugar is the cheapest thing in the store, half the store is devoted to selling sugary products. I'm in Florida where we produce the sugar in the first place....nothing against Sucrose, but it definitely lacks character. So, I made some syrup, mostly to use in mixing up different kinds of drinks, since dry sugar doesn't dissolve easily in cold liquids. Plain clear sugar syrup will do for this but the Invert Syrup seemed more interesting. Also, I happened to have a lemon. It came out well. I didn't bother to neutralize it since I might use it to make lemonade or other beverages, it can be a little tart. There was a little bit of lemon flavor, so I got excited and put in about half the lemon cut up (skin and all). Now there's some delicious brown liquid that is like lemon-flavored honey! I ate some with a spoon, it's really good! Got a little lost here, I'll try to stick closer to the recipe next time. Meanwhile I think I'm about to have the best lemonade of my life later today.
Hi Leonard, I made a batch last week but my syrup wasn't as thick as shown in the video. What's the consistency of your syrup?
每年把小高姐的视频点开学习一次的粉丝默默地提前祝福小高姐全家2022中秋快乐.
这实在是太牛了，小高姐！不仅科普了爱吃又无知的我们，同时又一次燃起了做月饼的兴致！
感谢小高姐，每次都会把知识点说的非常透彻。让人知其然更知其所以然。
愿：小高姐合府和全粉丝，中秋快乐，月圆花好！！
谢谢你的祝福，有心啊，全粉丝也祝到了！
看這個channel一定要開聲音，無論是配樂、旁白，甚至是器材的碰撞聲都很療癒^^
谢谢你！
小高姐謝謝你。 謝謝🙏
尤其是器材的碰撞聲
Thank you,my wife was so happy watching you,she finally found with englisg subtitle,she wants to learn how to make moon cakes too,watching from Canada.
轉化糖浆一般都是去超市买非常讚賞小高姐的亲历亲爲，自叹不如啊！
转化糖浆成本极低，自己试试看吧
What a very useful video. Thank you for a very informative and well-made video.謝謝😃
ありがとう
@@MagicIngredients 食譜中水6克 片說6ml 應是那個？ 另水300是克還是ml? 🙏🏻
太有用了，还带点化学知识，给学烹饪的人提高兴趣，👍
Amazing! Great teachers, like you, deserve applause. Thanks.
喜欢看你的美食节目，除了美食之外，知识含量也高。
友情提示欧洲的小伙伴，这边的白糖大都是甜菜制糖，熬了一个小时多才变琥珀色，用bio店里买的蔗糖就快很多，半个钟的样子就熬好了
It is a very, very professional presentation. I like to hear about chemical Background. Thanks
哇，太神奇了，第一次听到转化糖浆，谢谢！祝小高姐中秋节快乐！
讲解非要清楚。你简直是食物科学家！！，
快感动哭了 我终于等到了小高姐的月饼 开心开心
一会就发了
看了视频糖浆马上就做好了 就等月饼了 感谢小高姐~比心
Wow!!! beautiful golden syrup and thanks very much for sharing.
Thank you so much for this video. It was well detailed. I really like it, I'm surely going to make mine.
Thanks your sharing🙏
每次听到小高姐的声音好减压😁
Hellow my friend. Thank you for the resipi.. You are very talented.. Blessed full watch.. I hope to here from you.. Stay connected.. God bless
Yay! Beautiful video, good translation, and the simplest recipe yet! Good explanation too. We can buy invert sugar or honey (I live in the honey state) but they are expensive and we have so much sugar! This seems like a good thing to have in the kitchen, it probably will never spoil!
試做了顏色超級漂亮謝謝囉
加拿大枫糖浆在Costco可以买到,是否可以完美取代这种转化糖浆。
多謝分享，令我獲益良多🙏👍
謝謝小高姐，我也是在加拿大，今年74嵗，向妳學習很有興趣，今天我會試試製作月餅、薩其馬，相信會成功，孫子、孫女有福了。
我不知道你是不是我这里最年长的粉丝！祝好\(^o^)/~
thank you, I really like this menu❤
這色澤跟稠度看了真療癒。
谢谢
thank you very much for sharing your tips to make invert sugar syrup. the color and thickness was beautiful. i like it.
谢谢您让我明白了一个道理，就是不用费力熬糖浆了，可以直接用蜂蜜
用蜂蜜皮会不软还有蜂蜜的味道
我用蜂蜜做廣式月餅皮還是會軟，皮有蜂蜜的味道真的看個人喜好決定好壞了
也让我明白了。怎么去卖蜂蜜。
Wow. Great recipe. Nice job thanks
Usually for the traditional golden syrup for mooncake we can store for years and have to wait for minimum 2 weeks before usage. So how about this recipe? Does the longer the better rule apply for this?
多谢小高妹，教人做糖桨，一生受用。
第一次覺得轉化糖漿這麼美😍😍
Nin Hao!
I confuse put backing powder instead of backing soda. What the result can use or not?
Thanks!! Great recipe!! From Russia with like!!
谢谢🙏提前祝小高姐中秋快乐🎑🌹❤️
谢谢，也祝愿你们全家中秋节快乐
我觉得每次看小高姐的节目都重新把初中的化学课重温了一遍😁
赞！ 期待小高姐研究一下京式提浆月饼
Wow! This is awesome teaching! Great Thanks for sharing!
这视频最有用的是最后一段话，省了事了，不用做糖浆了，直接用蜂蜜就可以做月饼了。yeah！
我也是这么想的。像我这种二把刀做转化糖浆有难度，成功率低，不如直接用蜂蜜。万一买到假的，也就是用转化糖浆冒充的蜂蜜，也没有什么损失。
蜂蜜貴呢
小高姐謝謝您.我今天按您配方終于把转化糖浆成功了。
請問小高姐後面用小蘇打和水混勻
那個水是用常溫水還是溫熱水😯
室温水
小高姐我来晚了，哇！糖浆太漂亮了，看起来很舒服，期待下一期的月饼
Ahhh, so this is basically a variation of light caramel.
Thanks for showing us how to make it!
This is my waxing sugar basically 😂
@NickPicker WI Your pompous comment is so rude! And no, this is not "basically a variation of light caramel." Entirely different process, and totally different taste. But, you do you, Boo!
@lisahinton9682 I do not understand why you are so offended by my comment. It isn't intended to be pompous, I genuinely learned from this and appreciate her showing us how to make it.
Caramel is made by boiling sugar and water until it turns color, adding butter, then adding cream. This recipe follows that method, but adds different ingredients to chemically change the mixture. It's neat.
To me, it's similar to making caramel - not unachievably difficult to do, requires skill and knowledge but a very similar process. That's all I was saying.
What's a great idea marvellous
謝謝小高姐分享！作糕餅這轉化糖漿確實很實用
It looks so good just like honey. Made me craving for some fruits with this syrup 😍
榨檸檬前, 大家可以先把檸檬放桌子上然後壓著滾幾圈, 這樣檸檬汁會更好更多的榨出來喔!
谢谢你的提示。\(^o^)/~
檸檬的作用是什麼
热水泡一下或者微波炉里稍微加热一下也会多汁的
直接买瓶装原汁...
即使不会去做月饼，也会打开小高姐的视频。看您的视频是一种享受
小高姐太厲害了 我最近剛好去學月餅的課程 剛好老師也有講到這個 謝謝您
I love this recipe 😍
请问下，在做这个转化糖浆的时候直接加了小苏打，那做月饼的时候还要加枧水吗
我也很想知道呢
还教洗锅，真是个well organized people👍
馬上做了，大成功！只是泡泡都沒消失，最後只好把它撈掉。要是留言可以po照片就好了，太想給小高姐驗收了❤️
应该不错的。给它多一点时间，1-2天，泡泡会消掉的
哎呀我太心急了！但是我有把撈出來的吃掉沒關係，嘻嘻😁
我用的CRs golden syrup做月饼口味很好，还有它家的treacle syrup,烤出月饼颜色会很深，是叫老公去买他买错了，没想到别有风味，还用过枫糖浆，好吃😋，就是成本高点😊
😅😅😅我现在明白奸商是怎么做假蜂蜜的了，长见识了
其实蜂蜜的绝大部分成分跟转化糖的成分是一样的。
不知道我以前喝的蜂蜜柠檬茶是不是用的假蜂蜜？
@@MagicIngredients 小高姐可以拿一点蜂蜜加水融化后摇晃，如果蜂蜜是有点混浊的就是真的蜂蜜，没有就是假的。
配好的蜂蜜柠檬茶，不通过技术手段是没办法分辨真假了。纯蜂蜜的话，冷藏后有结晶的是真蜂蜜。
周天翔 一
Wow, this is so easy! I really appreciate this thorough tutorial on making inverted sugar. Thank you!
By the way, you are using the juicer backward! :-) Put the cut side down, and then squeeze. The lemon (or lime) half will end up "inside out" once you've squeezed all the juice out, and all you'll have is the rind and the fibrous part that separates the fruit segments.
My explanation may be complicated but basically, put the fruit in the opposite way and you'll be able to squeeze every bit of juice out, and all that will remain is the inside out peel. (I hope this makes sense and you try it! I used to do it backward, with poor results, too, until a friend was over one day and taught me!)
Thank you again for such a helpful video, @小高姐的 Magic Ingredients, Xiao Gao Jie!
if I told my friends I watch asian people make food to fall asleep they'd probably stop talking to me.
this is neat tho
Narcissist Margarine lol wtf 😂 just listen to Asian instruments ffs
you need better friends（？）
Lol we should be friends
you're the one who should reconsider those friendships lol
今日做了月饼，懒得做转化糖浆，直接用蜂蜜了，饼皮确实是硬些。后来重新看了小高姐的视频，才明白其中道理。谢谢小高姐!
女厨神啊！
\(^o^)/~
我可以纯粹为了欣赏这个漂亮的琥珀色而做这个糖浆哈哈
小高姐真是无所不能，每天都要check有没有更新。比电视上的料理节目好看多了。好多都想尝试，看到我雄心勃勃
Saya sdh memcoba membuatnya sesuai resepnya dan berhasilterima kasih
先赞一个
谢啦
一定要赞！
thank you for your recipe.. but why my invert sugar turn cloudy when i transfer tu another tupperware?
在2:40中，说到"如果放凉之后，气泡没有跑出来"，是什么意思？
我觉得她的意思是糖浆放凉后，糖浆表面还是浮着很多气泡。那就是代表太浓了，需要稍微加热再加水稀释一下。
講解的真棒！很有烘焙科學概念！
我每天开TH-cam的目的
太感谢你的支持了。
Xiao Chen 我也是😏
我也是
我也是！
谢谢小高姐的食谱，跟着做，成功了💕‼️
小高姐出个宝宝辅食系列吧，每天烦恼宝宝的一日三餐
以前宝宝小的时候，做的多一些，现在都很少做了
再生一个，就继续做了
Very clear explanation.
Thank you very much from Malaysia
thanks a lot
你把鍋中的糖漿倒入碗中，這個碗的大小簡直是神來之筆...
Thank You...great videos, demonstrations, explanations, presentations...
厲害了，小高姐，我做糖漿從未成功過。
试试看吧
已買好檸檬，準備再試，這次有你的指導，有信心成功，多謝小高姐🙏🙏
Interesting video. Thank-you.
谢谢小高姐的月饼糖浆视频教学，跟这妳的做法，月饼糖浆做得很成功.....😊🙏❤️
还可以做假蜂蜜🙃
真的有点像啊，我一直怀疑以前喝的都是假蜂蜜茶
小高姐，我现在也怀疑我用的蜂蜜是假的2333，你能告诉我们怎样区别蜂蜜和转化糖浆吗?
@毛贼东
其实就是golden syrup呢。 😊
@毛贼东
其实就是golden syrup呢。 😊
有机会尝尝山里崖蜂蜜或蜂农拿出来的蜂蜜真的和商超里的是不同味道
完美糖浆。如果可以替换的话，那蜂蜜比转换糖浆健康太多了，为什么不直接用蜂蜜制作月饼？
小高姐你会做熬糖版牛轧糖吗？～ 我在的这个国家没有棉花糖(;´༎ຶД༎ຶ`) 想吃牛轧糖都没得整
我希望小高姐教我们做花生糖
好奇哪个国家呀
那个国家没棉花糖卖呢我也好奇🤔
我也好奇哪个国家那么落后吖
沒賣棉花糖的地方並不表示落後,可能用得少或用不到吧!
小高姐可以研究一下怎么熬糖吗？不同程度拿来做什么
我觉得也许不需要加入小苏打 因为柠檬是碱性的 气泡也许是因为加热分解
柠檬是酸性的，里面是柠檬酸。糖浆本身也是酸性。即便是凉了之后放小苏打也会有气泡。当然趁热放，会有水蒸气跑出来
柠檬味酸，但是碱性的
碱性是指在人体内代谢产生的物质是碱性，柠檬酸本身是酸性的。
这里是PH值的酸碱，不是所谓影响体质的“酸碱”。柠檬汁的PH值在2左右。PH小于7的都属于酸性。
檸檬汁ph值大概2.5哦 試紙測的出來
小高姐， 谢谢您， 我成功做了转化糖浆，颜色很美
原來返砂的原理是這樣。。。。小高姐真的是料理的活字典了！！
很棒的教学👍
好美的糖浆咯！从来没仔细看过糖浆的颜色，原来它有这么的美啊！一定得试做一下，感受它的美！谢谢小高姐💋
试试看吧，感受一下糖的神奇
小高姐的 Magic Ingredients 嗯啦！☺️
I love all of your videos