Sugar content (concentrated) 76-80%

PH value 3-3.5

(2) Ladle water requirements and dosage ratio

At 28-30℃, the dosage is 1.6- 1.8% (based on the amount of flour).

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. Pick me.