Alkaline water, also known as lye, or edible alkaline water, is a compound food additive, a material used in food technology and a common traditional auxiliary ingredient in Cantonese-style pastries!

Alkaline is often added when making the dough for the crust of Cantonese moon cakes.

There are four purposes for adding the alkaline water:

One is to neutralize the acid in the transformed syrup, preventing the mooncake from producing a sour taste and affecting the taste and texture;

Two, to control the speed of the return of the oil, to regulate the softness and hardness of the pie crust;

Three, is to make the mooncake crust alkaline, which will help to increase the color of the mooncake, and the more alkaline the higher, the more easily the mooncake crust can be coloring;

Three, is the alkaline water to neutralize the acid, which will help the mooncake crust to be coloring;

Four. Alkaline water and acid neutralization reaction produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of the mooncake, so that the mooncake crust has a more fluffy texture but not deformed.

Materials

Main ingredient: 10g of cooking soda;

Supplement: 30g of cold water

Homemade Alkaline

1

Prepare the cooking soda.

2

Weigh out 10g.

3

Weigh out 30g of water.

4

Pour the base into the water and stir to dissolve.

5

Make 40g of alkaline water, bottle and label it, and put it in a safe place ready for making mooncakes.

Tips

The ratio of lye to water is 1:3, i.e., 10 grams of lye to 30 grams of water to make 40 grams of spout.

Remember, when storing the note label, don't put it in the place where children can take the storage, it will burn the throat. Remember not to drink!