Method for make moon cake skin:
1, invert syrup, scooped water, oil, weigh them, pour them into a container and stir them evenly.
2. Then sieve the flour in the basin and continue to stir into dough.
4. Wrap the stirred dough in plastic wrap and let it stand for about an hour, so that the mooncake skin is finished.
Extended data
Mooncakes are generally divided into soft and hard fillings. Soft fillings contain more water and can only be stored for about 7 to 10 days, while hard fillings can be stored for about 1 month. Boxed moon cakes should be opened and ventilated; In addition, because moon cakes contain more fat, attention should be paid to avoiding light when storing them to prevent oil oxidation.
Moon cakes should be handled with care, especially the Soviet-style moon cakes are most easily broken because of their crisp skin. If the crust falls off, it will not only affect the appearance, but also affect the taste and quality, and it is easy to deteriorate due to moisture.
Moon cakes are rich in oil and sugar, and they are easily mildewed and deteriorated when heated and damp, so they must be stored in a cool and ventilated place at low temperature. Generally speaking, moon cakes are soft, moist and easy to deteriorate. It is best to put them in the refrigerator and take them out one hour before eating to ensure their taste.
At the temperature of 25℃, moon cakes with almond and passion fruit can be stored for about 15 days. The storage time of moon cakes with stuffing such as bean paste, lotus seed paste and jujube paste should not exceed 10 day; If the temperature exceeds 30℃, the storage time of moon cakes should be shortened appropriately, generally not more than 7 days; As for fresh meat, shredded chicken, ham and other moon cakes, you should eat them as you buy them.
When storing moon cakes, it is not advisable to put them together with other foods and sundries, so as to avoid cross-talk and lose their proper taste and characteristics.