1. Neutralize the acid in the invert syrup to prevent the sour taste of moon cakes from affecting the taste and mouthfeel;
Second, control the oil return speed and adjust the hardness of the cake crust;
Thirdly, the alkalinity of the mooncake skin is increased, which is beneficial to the coloring of mooncakes. The higher the alkalinity, the easier it is to color the mooncake skin.
Fourthly, the neutralization reaction between scooping water and acid produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of moon cakes and makes the crust of moon cakes more loose and not deformed.
Composition of water:
Plant ash is no longer used to scoop water, but according to the composition and principle of plant ash, it is an alkaline mixture made of potassium carbonate and sodium carbonate as the main components, supplemented by carbonate or polyphosphate, which is the same as plant ash's scoop water in function, so it is still called scoop water. If only potassium carbonate and sodium carbonate are used to make water, its properties are very unstable and it is easy to fail and deteriorate after long storage time. Generally, 10% phosphate or polyphosphate is added to improve water retention, viscoelasticity, acid-base buffer and metal barrier.