1 jian water, also known as alkaline water or edible Jian water, is a compound food additive and a material in food technology. Because it is a common traditional auxiliary material of Cantonese-style cakes, this substance is often added to the dough of Cantonese-style moon cakes. It can neutralize the acid in the invert syrup, prevent the sour taste of moon cakes from affecting the taste and mouthfeel, control the speed of oil return, adjust the hardness and softness of the crust, and increase the alkalinity of the crust, which is beneficial to the coloring of moon cakes. The higher the alkalinity, the easier it is to color the crust.

2. Composition: The plant ash is no longer used for scooping water now, but an alkaline mixture made of potassium carbonate and sodium carbonate as the main components, supplemented by carbonate or polyphosphate, which is the same as plant ash scooping water in function, so it is still called scooping water. If only potassium carbonate and sodium carbonate are used to make water, its properties are very unstable and it is easy to fail and deteriorate when stored for a long time. Generally, 10% phosphate or polyphosphate is added to improve water retention, viscoelasticity, acid-base buffering and metal blocking power.