Mooncake Golden Syrup 月餅之轉化糖漿/糖油

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中秋節做的月餅，需要用到轉化糖漿，需要熬到熬色澤完美的糖漿是需要點時間，但是過程是非常簡單容易的，自己熬制的糖漿，成本也比外面買的便宜很多。
月餅之轉化糖漿/糖油
Mooncake Golden Syrup
材料：
600克 白糖
450毫升 清水
4片 檸檬
做法：
1. 把全部材料放進一個大鍋內， 可以用湯匙輕輕攪拌一下，用中火煮開
2.鍋裏的糖漿開始冒小泡泡後，必須轉小火，無需再攪拌
3.熬了大約1小時，可以把檸檬拿掉
4.這時候舀點糖漿放進一個裝有水的碗中，手指按下去能摸到，而且能化開就是煮好了。
5.如果滴入進去變成一團小珠子，無法化開，就是煮得太濃稠了，可以加點水，繼續再熬煮一下就可以了。
註意：
糖漿冷卻後會變成濃稠，顏色深一些(琥珀色）
煮好的糖漿最好放置2周後才使用，1年後更好，顏色會更深，做出來的月餅更美。
等糖漿晾涼後裝罐，收藏在陰暗處， 可以長達2，3年不會壞
放的越久糖漿的顏色會越深沈，焦糖香味越濃，做出來的月餅皮就會深色好看
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Mooncakes made during the Mid-Autumn Festival require inverted golden syrup, and it takes a while to boil the syrup with perfect color, but the process is very simple and easy. The cost of self-made syrup is much cheaper than those bought outside.
Mooncake Golden Syrup
Ingredients:
600g sugar
450ml water
4 slices lemon
practice:
1. Put all the ingredients in a large pot, stir gently with a spoon, and boil over medium heat
2. After the syrup in the pot starts to make small bubbles, it must be turned to low heat without stirring
3. After boiling for about 1 hour, you can remove the lemon
4. At this time, scoop some syrup into a bowl filled with water, press it down and touch it, and it is ready to melt.
5. If it drops into a small bead and cannot be melted, it is too thick. You can add a little water and continue to boil it.
Notice:
After cooling, the syrup will become thick and darker (amber color)
The cooked syrup is best left for 2 weeks before use. It will be better after 1 year, the color will be darker and the moon cakes will be more beautiful.
After the syrup is allowed to cool down, it can be canned and stored in a dark place. It can last for 2 to 3 years.
The longer you leave it, the darker the color of the syrup will be, and the stronger the caramel flavor will be, and the mooncake crust will be darker and more beautiful.
歌曲：畫中
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