Sugar content (concentrated) 76-80%

PH value 3-3.5

(2) Ladle water requirements and dosage ratio

28-30℃ dosage 1.6- 1.8% (calculated by flour quantity)

32-40℃ dosage 1.3- 1.5% (calculated by flour quantity)

Technology:

(1) Mix the syrup in the formula, add oil and mix well, then add 1/3 flour and mix well.

Let it stand and relax for 90- 120 minutes.

(2) Rub the loose skin a few times to make the dough have a certain toughness, and then wrap it with stuffing. (2: 8 or 3: 7 filler)

New Cantonese moon cake formula

Low gluten flour 60% medium gluten flour 40%

80% syrup and 1.6%

Zhaofu brand fragrant lard or refined butter 27%

B low gluten powder 100%

78% syrup, 1.5%

Zhaofu brand fragrant lard or refined butter 27%27%

Beef tendon powder 100%

82% syrup and 1.3%

Zhaofu brand fragrant lard or fragrant butter 27%

(3) After molding, spray water on the surface first, and then wet it before entering the furnace.

(4) The proportion of egg brushing water: three egg yolks and one whole egg, which are scattered and filtered.

(5) Bake at 220℃160℃ for 7-8 minutes, take out, cool slightly, brush the egg liquid, bake in the furnace for 7-8 minutes, then brush the egg liquid and bake for 4-5 minutes.

Some transparent moon cakes are made of starch. If it is a transparent moon cake, the water for scalding starch must be boiled water, so it is transparent.

If it is a Cantonese transparent moon cake, it is required not to release water or less, because water will neutralize the pH of the moon cake skin and make it discolor. Secondly, use light-colored fillings, such as white lotus seed paste and white bean paste, so as to be transparent.