In recent times, those who love to make bread on a daily basis have turned to mooncakes, and have received a lot of messages asking for help: why do mooncakes crack? What are the techniques for wrapping mooncakes? Why the pattern is not clear ......

Today, we have compiled a wide range of mooncakes in the production process often turnover problems and analysis, I hope to answer the questions in your mind.

1, homemade conversion syrup why the backsand?

Answer: (1), less water when cooking syrup.

(2), too little citric acid.

(3), cooking syrup stove fire is too strong.

(4), after cooking the syrup, it is best not to move it several times, because moving it several times will easily cause the syrup to return to the sand.

(The students who are not good at grasping it are still recommended to buy commercially available converted syrup, which is of more stable quality and eliminates the failure rate from the first step.)

2, syrup to boil to what degree is the most appropriate?

Answer: (1), cook until the temperature is roughly 112-118℃.

(2), with the hand sticky syrup can be pulled into silk.

3, moon cake syrup cooked too thick, how to remedy?

A: The remedy is to put appropriate boiling water into the syrup and stir well.

4. How long should I leave the syrup after cooking before I can use it?

A: It is better after 15 days.

5, the next year's syrup is better or worse than the syrup cooked this year?

A: Good, because the next year's syrup transforms better.

6, moon cake crust after rolling why very sticky hands?

A: Because the mooncake crust has not yet fully absorbed the sugar, oil amount and al dente in the syrup.

7. Why does the crust come off easily after the mooncake comes out of the oven?

Answer: (1), not enough syrup for mooncake crust, increase the amount of syrup.

(2), the amount of moon cake crust oil is not enough, increase the amount of oil.

(3), too much flour sprinkled during operation.

8. Why do mooncakes collapse when they come out of the oven?

Answer: (1), the moon cake filling contains too much sugar.

(2) The baking time is too long.

(3), too much water in the filling.

(4), mooncake skin, filling soft and hard inconsistency.

9, moon cakes out of the oven why the surface will crack?

Answer: (1), the mooncake crust is too hard.

(2), the oven surface fire is too strong.

10, why is it easy to make Cantonese mooncake foot?

What's the problem with the feet? After baking, the skin on the side is paralyzed and the bottom half of the mooncake is thicker. If you use normal filling, the mooncake will not become short, just the skin collapses.

Answer: (1), the filling is too soft, or the recipe of the filling is not reasonable, such as the ratio of cake flour, flour and sugar is not reasonable.

(2), moon cake skin is too soft and thick.

(3), the baking oven temperature is too low.

11, the surface of Cantonese-style moon cakes why there will be pockmarks?

Answer: (1), there is no water sprayed into the oven, and the surface of the mooncake crust is not moist or there is dry flour when it enters the oven.

(2) The mooncake crust is not permeable enough.

(3) The syrup is not cooked well.

12. Why are there white spots on the surface of baked mooncakes?

A: Alkaline and syrup must be mixed well before putting oil, otherwise the baked mooncakes are prone to white spots.

13. Why do mooncakes shrink when they come out of the oven?

Answer: (1), the mooncake is not fully baked.

(2), the amount of sugar and oil in the filling is insufficient.

14, moon cakes surface graphics why blurred?

Answer: (1) The flour is too glutenous.

(2), the proportion of oil in the crust is too high.

(3), the surface of the pie embryo after wrapping is blown too dry.

(4), too much dry flour, too much water on the surface of the cake.

(5) The mold patterns and characters are too shallow.

(6) The mold is not pressed well.

(8), brush too much egg water.

15. What is the best ratio of skin to filling for Cantonese mooncakes?

A: The best ratio is 2:8, for ease of operation 3:7 ratio can also be.

16. What is the effect of too much or too little alkaline water?

A: moon cake skin water water must be the right amount of water, too much will make the product dark, easy to color, easy to mold the skin, affecting the oil back. Alkaline water is too little baking is not easy to color, and there will be a little wrinkles, skin more dry and hard.

17. Why is the oil return of mooncake slower?

Answer: (1), the stove fire is too strong when cooking syrup.

(2), the syrup is too little water.

(3), too much citric acid.

(4), the syrup back to the sand.

18, the surface color of the moon cake is not bright enough, can you brush more egg wash?

Answer: The moon cake brush egg liquid can not be too much, uniform can be. You can add some salad oil to the egg wash to increase the brightness of the mooncake surface color.

19, moon cakes into the oven before spraying water to play what role?

Answer: moon cakes into the oven before spraying water is to make the moon cake skin heat inside and outside the balance, conducive to the moon cake skin color lubrication does not crack, the surface of the moon cake skin with dry flour can also be eliminated.

20, moon cake skin why the gluten, what will be the impact?

Answer: the syrup must reach the required concentration, and placed ten days before use, otherwise it will be easy to appear on the surface of the skin gluten, molding shape does not stretch.

21, baked moon cakes when the best packaging?

A: It is best to wait until the moon cake is completely cooled before packaging, if the moon cake temperature is high on the packaging, packaging film will produce water vapor, a few days after the moon cake will be moldy.