If you don't use transforming syrup and spout, the taste and texture of the mooncake will not be good, and it can't be replaced by other ingredients. The functions of adding spout and transforming syrup to mooncakes are as follows:

One is to neutralize the acid in the transforming syrup to prevent the mooncake from having a sour taste and affecting the taste and texture;

Two is to control the speed of the oil return and to regulate the crust's softness;

Three is to increase the alkalinity of the crust to make it more colorful.

Three, is to make the moon cake crust alkaline increase, is conducive to the moon cake coloring, the higher the alkaline, the easier the moon cake crust coloring;

Four, is the alkaline water and acid neutralization reaction produces a certain amount of carbon dioxide gas, to promote the moderate expansion of the moon cake, so that the moon cake crust texture is more fluffy and not deformed.

Alkaline water with lye and water 1 to 3 ratio. The lye can be found in the supermarket for 2.5 bucks a pack.