Details are as follows:

Simple water, also known as alkaline water, or edible simple water, is a compound food additive, a material in food technology and a traditional auxiliary material commonly used in Cantonese cakes.

Guishui is a compound food additive. Water is mainly made by dissolving edible alkali powder and baking soda in boiling water and filtering. Its main components are potassium carbonate, sodium carbonate and sodium bicarbonate.

Dipping water, also known as alkaline water, is generally used in food technology and is also a common traditional auxiliary material for Cantonese cakes. The main function of scooping water is to control the oil return speed of cakes, adjust the hardness of cakes and increase the alkalinity of cakes, which is beneficial to coloring.

Speaking of the word "dog tax", many people may not know the word "dog tax", let alone what it refers to. In fact, for these two homophones, "Gou" and "alkali" are homophones, and Gou water can also be called alkaline water or edible Gou water.

It is a common auxiliary material of Cantonese pastry. Take the famous Cantonese-style moon cakes as an example. When making the crust of Cantonese-style moon cakes, it is necessary to add scooping water, which is a characteristic technique for making Cantonese-style moon cakes.

In the past, Gou Shui was an alkaline solution made by boiling and soaking plant ash in water. However, the ditch water we use now is different from the past. Now ditch water is mainly composed of potassium carbonate and sodium carbonate. Because its function is the same as that of plant ash, it is also called water hook.

Preparation method of scooping water:

1, 50 g of baking soda powder and 0/5 g of water, mix overnight and filter before use.

2. 25 kg of soda ash powder, 20 g of caustic soda, 80 kg of boiled water and 0.9 kg of edible alkali, all of which are mixed well and can be used. If you don't use caustic soda, use 75 kilograms of water. Soda will turn the baked moon cakes red, which can be added when stirring.

About the concentration of water:

Generally, the concentration of water is 30~35 Baume or the alkalinity is about 60 degrees, and the relative density is 1.2~ 1.33. The concentration of scooped water is also important. Too low concentration of scooping water will lead to a large amount of scooping water, which will reduce the amount of syrup in dough.

Mooncake dough will be "strengthened", and the product is not easy to return to oil, soften and deform; If the concentration of scooped water is too high, the surface color of moon cakes will be heavy, the alkalinity will increase and the taste will become worse.