1, the conversion degree of syrup is not enough, which will lead to the moon cake not being colored, and the color is light or sub-colored.
2. If the temperature of the fire is too low, the coloring time will be delayed;
2. Water with little or no alkalinity will not be colored. Generally, alkaline water is mainly sodium alkali and has no PH buffering capacity. When making moon cakes, strictly control the amount of alkaline water according to the acidity of syrup. If there is less alkaline water, it will not be colored, which can not meet the requirements of consumers.
Second, the solution:
1. Make the converted syrup again, and then make moon cakes.
2. It can increase the temperature of the fire and help to paint quickly.
2. If it is caused by not putting alkaline water or putting less, then this batch of moon cakes can't be colored. If you cook at home, the color has little effect.
Extended data:
Suggestions for coloring moon cakes:
1, control the amount of scooped water;
2. Choosing water with technical strength can make moon cakes golden and gorgeous, and the color will be stable during the placing process, and there will be no gradual blackening. Light weight can achieve the effect of consistent coloring, and the whole batch of cakes are evenly colored and the colors are consistent;
3. The influence of baking temperature and time on the color of moon cakes. The baking time is short, the baking temperature is low, and the moon cake does not change color or light color. The baking time is long, the oven temperature is high, and the color of moon cakes is dark or light. It is suggested to control the baking process;
4. The effect of egg paste on the color of moon cakes. The egg yolk content is high, and the moon cake is golden yellow and golden red. The egg yolk content is low and the protein content is high, and the moon cake is light and color separated; The poor quality of eggs leads to the discoloration of moon cakes. It is recommended to use whole egg yolk as much as possible; The quality of eggs must be well controlled;
5. The influence of flour quality on the coloring of moon cakes. The whiteness of flour is not enough or there is too much ash, which leads to the dark color of baked moon cakes. It is recommended to choose white, high-quality and stable products.