The proportion of ingredients is not right. When making moon cakes in life, syrup, oil and visual water should be proportioned. About 70g of syrup, 30g of oil and 2g of visual water are needed for each 100g of flour, and the proportion difference should not be too big. If the proportion of ingredients is wrong when making moon cakes, there may be a situation in which moon cakes do not return oil.
The wrong flour is the basic material for making moon cakes, but the medium-gluten flour is generally chosen to make moon cakes. Only in this way can the taste of moon cakes be soft. If you eat high-gluten flour, it is easy for the dough to harden because of its high toughness and elasticity, and the high-gluten flour has poor plasticity and is easy to shrink and deform during baking. After baking, the cake crust is not soft and delicate enough, and it is easy to wrinkle and crack, which will greatly affect the oil return in the later stage of moon cakes.
Too little oil in the filling means that the water in the filling will transfer to the moon cake skin, but if the oil content in the moon cake filling is too small, the moon cake will easily not return oil after it is made.
The low conversion rate of syrup is also very important when making moon cakes. The key to the quality of syrup is its conversion rate and concentration. Conversion degree refers to the degree to which sucrose converts glucose and fructose. The higher the conversion degree, the better the oil return from the cake crust. If the conversion degree of syrup is not enough, it will affect the oil return speed of moon cakes.
The oil return time is short. It takes time for mooncakes to return oil. It is not possible to return oil immediately after it is finished. Usually, it takes about 3-5 days to return oil in a normal dry environment. If you want to shorten the oil return time, you can spray some water mist on the crust of the moon cake.
2 What should I do if the mooncake skin is dry and hard? Generally, the mooncake skin is soft. If the baked mooncake skin is hard, it may be caused by the lack of oil during the production process, or the wrong proportion of flour and the long baking time.
No matter what the reason, you don't need to worry too much, so try to let the moon cake skin return oil first, and the moon cake skin will become softer after returning oil. However, if the mooncake skin is always in a hard state without oil return, then you need to consider making a new one, or just using it, but the taste of the mooncake will be affected.
Where the moon cake is baked and put to return oil depends on the actual situation.
Generally speaking, the oil return of baked moon cakes depends on the surrounding weather conditions. Generally, if the surrounding temperature is high, in order to prevent the moon cakes from deteriorating, it is necessary to put them in the refrigerator for oil return. However, if the ambient temperature is low, it can be directly placed at room temperature for oil return.
4 Can mooncakes be oiled directly in the oven? Yes, but it is not recommended.
If you are in a hurry, you can put the moon cake in the oven to return oil, but you need to pay attention to brush a layer of oil on the moon cake when returning oil, so as to ensure that the moon cake does not crack.
However, it is suggested that the oil return of moon cakes should be carried out in the conventional way in life, so as to greatly preserve the taste of moon cakes and make them soft, waxy and sweet to eat.