In the processing of mooncakes: and the dough to add the appropriate amount of water, its role has several main points: ①. Neutralize the acid in the transformed syrup to prevent the mooncake from producing sour taste and affecting the taste. ②. Control the speed of oil return, adjust the softness of the crust. ③. Make the alkalinity (PH value) of the mooncake reach the level of easy coloring. ④. The C0 gas produced when the alkaline water and acid are neutralized can make the mooncake moderately swollen and loose in texture.

But if you put too much alkaline water, it will make the finished product look dark, easy to scorch black, moldy crust after baking, affecting the return of oil. And if you put too little water, it will be difficult to color the cake embryo when baking, and the cake edge will appear milky white spots or wrinkles after cooking, so the appearance is not good.