How to cook inverse sugar water with baking soda

How to cook inverse sugar water with baking soda
Make baking soda instead of ash water.
00:00:00 Introduction
Hello aunts and uncles, brothers and sisters and friends, welcome everyone to visit Mother Lynh Nhan channel. Now, I often cook sugar water, especially sugar water to make moon cakes, but I don't know the name of inverse sugar, how to cook invert sugar is very easy, just one more step.
Invert sugar or invert syrup simply understands that sugar water is cooked with citric acid (at home, I use lemon juice) in an appropriate ratio, different from normal sugar water, in the last step. Baking soda is also added to speed up the separation of sucrose.
Invert sugar is used in baking because it is easy to dissolve, does not crystallize, makes the cake soft and keeps it longer.
00:00:22 Cook inverse sugar water:
- 300 grams of sugar
- 100 grams of water
- 15ml lemon juice
- 1 gram of baking soda
The inverse sugar water makes the cake more delicious the longer it takes, but its sweetness is higher than normal sugar water, so when used in baking, everyone should consider the appropriate dosage.
00:03:03 Baking soda baking
In this video, in addition to sharing with everyone how to cook inverse sugar water, I also share how to bake baking soda to make water to replace ash water in baking.
Bake baking soda at 130 degrees for 40 minutes. After baking, let it cool, mix in water in the ratio of 10 grams of baking soda and 100ml of water. Put in a jar to use gradually, this baking soda water completely replaces Chinese ash water, I often use it in recipes for making mooncake shells, spring rolls, molded cakes, little ash cakes, ...
In addition, I also have videos about Tet confectionery, you can watch more here:
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