Dipping water is 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. Good quality scooped water contains about 10% phosphoric acid or polyphosphate, which can improve water retention and acid-base buffering, ensure the stability of scooped water, and is not easy to fail and deteriorate after long-term storage. 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.

Dipping water can neutralize the acid in invert syrup and prevent the sour taste of moon cakes from affecting the taste; Control the oil return speed and adjust the hardness of cake crust; Increasing the alkalinity of moon cake skin is beneficial to the coloring of moon cakes. The higher the alkalinity, the easier it is to color the mooncake skin. The scooped water reacts with acid to produce 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.

It's just that you need to add water to make Cantonese moon cakes, and Sue's moon cakes need ghee. So friends can choose suitable materials according to their own needs.

In fact, scooping water is not completely equal to alkaline water, which is a mixture of caustic soda and soda water, and alkaline water is a sodium carbonate solution. The concentration of scooped water is 60 degrees. Because the formula of scooping water is different and the ingredients are different, manufacturers should do experiments to see if the amount can meet their own needs.