It is made by dissolving edible alkali powder and baking soda in boiling water and filtering. Its main components are potassium carbonate, sodium carbonate and sodium bicarbonate. High-quality scooped water is alkaline and contains about 10% phosphoric acid or polyphosphate to improve water retention and acid-base buffering, ensure the stability of scooped water, and it is not easy to fail and deteriorate after long-term storage.
Preparation method of scooping water:
1, 50 g of baking soda powder and 0/5 g of water, mix overnight and filter before use.
2. 25 kg of soda ash powder, 20 g of caustic soda, 80 kg of boiled water and 0.9 kg of edible alkali, all of which are mixed well and can be used. If you don't use caustic soda, use 75 kilograms of water. Soda will turn the baked moon cakes red, which can be added when stirring.
About the concentration of water:
There is no direct relationship between scooping water and returning oil from the crust, but whether the crust returns oil is only related to the sugar used for syrup concentration, including crust, stuffing and oil. When wiping the skin, you must add water according to the formula standard. If you scoop too much water, the finished product will be black and easy to burn.
It is easy to get moldy after baking, which affects oil return. It is difficult to color the crust when baking with less scooping water. After cooking, milky white spots appear on the edge of the skin, and there are several wrinkles on the spots. The crust at the bottom of the crust turns white and there are sand holes that affect the appearance.
At present, there are many brands of Guishui in the market, and the quality and concentration vary greatly. Before large-scale production and use, it is best for manufacturers to test in small batches until the color of moon cakes reaches satisfactory results. At the same time, because water contains metal ions, it is easy to produce white calcium carbonate precipitation. It's best to heat it before using it, and then worry about it, and remove impurities such as sediment, so the use effect will be better.
In addition, the concentration of scooped water is also very important. If the concentration of scooping water is too low, it will lead to a large amount of scooping water and reduce the amount of syrup in the dough, so that the moon cake dough will be "stiff" and the product is not easy to return to oil, soften and deform. If the concentration of water scooped out is too high, the surface color of moon cakes will be heavy, the alkalinity will increase and the taste will become worse.
Generally, the concentration of water is 30~35 Baume degree (oBé) or the alkalinity is about 60 degrees, and the relative density is 1.2~ 1.33. Among them, alkalinity refers to the amount of substance (H+) needed to neutralize the alkaline substance in 100g sample, and n(H+) is a numerical value in millimoles; The unit is mol/kg, and the symbol is SI. In practical use, the alkalinity of scooping water is measured by alkalinity meter.
Extended data:
The role of scooping water:
First, neutralize the acid in the invert syrup to prevent the sour taste of moon cakes from affecting the taste and taste;
Second, control the oil return speed and adjust the hardness of the cake crust;
Thirdly, the alkalinity of the mooncake skin is increased, which is beneficial to the coloring of mooncakes. The higher the alkalinity, the easier it is to color the mooncake skin.
Fourthly, the neutralization reaction between scooping water and acid produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of moon cakes and makes the crust of moon cakes more loose and not deformed.
Baidu Encyclopedia-Water-Function