The reason why the shell is too hard is:

1, the ratio of oil to syrup is wrong, and there is too little syrup. The first is the ratio of oil to syrup, that is, whether there is any problem with the selected formula. If the ratio of flour to syrup is wrong, and the syrup is less, the moon cake skin will be hard.

2. Oil and sugar are not mixed evenly. When cooking, the mixing degree of oil and syrup should be stirred for a while, so that oil and syrup can be mixed as evenly as possible.

3, just out of the oven, the moon cake did not return oil. Generally speaking, the things baked in the oven are hard and brittle. Cantonese-style moon cakes are crispy just baked. If it is sealed for about three days, it will be as soft as a bought moon cake when it returns oil.

4. If the baking time is too long, the water will dry. Because the baking time is too long, the water is lost and the moon cake becomes hard.

Extended data:

The moon cake skin is too soft, and the reasons for the collapse and waist contraction are:

1, the filling has high moisture content.

The softness of moon cakes depends on sugar and oil, not water. If you fry the stuffing yourself, don't be lazy and fry the stuffing dry. There is too much water in the filling, which will evaporate when baking, and water vapor will run into the crust, causing the whole crust to deform and crack.

2. The proportion of sugar and oil in the stuffing is not appropriate.

If the content of sugar and oil is changed without authorization when making stuffing, it will collapse when baking. Don't make your own decisions about the formula.

3. The baking temperature and duration are wrong.

If the oven temperature is low, the moon cakes will collapse if they are not set quickly. Before baking moon cakes, the oven should be preheated and baked at high temperature for about 5-8 minutes to finalize the moon cakes, and then continue the subsequent operation.