Generally speaking, you need to use spout to make mooncakes, so that the texture of the mooncakes will be good and soft, if not, it does not matter, you can use baking soda and water instead of cooking soda, in accordance with the ratio of 1:3 or 1:4 on the line.

How to make mooncakes with water

Practice:

1. baking soda and water is basically 1:3

2. Do not do too much at a time, do your own mooncakes a little bit of the right amount is good.

Potassium carbonate and sodium carbonate are used as the main ingredients, supplemented by carbonates or polymerized phosphates, formulated.

1. When making the dough for the crust of Cantonese mooncakes, a substance called "spout" is often added. Ancestors used grass ash boiled with water to soak for a day, take the supernatant and get an alkaline solution, now use potassium carbonate and sodium carbonate as the main ingredients, supplemented with carbonate or polymerization of phosphates, formulated alkaline mixture, functionally the same as the grass ash water, and is still called water.

2. There are three purposes for the addition of spout: one is to neutralize the acid in the transformed syrup, to prevent the mooncake from producing a sour taste that affects the taste and texture; the second is to increase the alkalinity of the mooncake crust, conducive to the coloring of the mooncake, the higher the alkalinity, the easier the mooncake crust is to color; the third is that the spout is neutralized with the acid and reacts with a certain amount of carbon dioxide to produce a certain smell, which promotes the mooncake's moderate expansion, so that the mooncake crust is more fluffy in taste but not The mooncake crust will be more fluffy in texture and not deformed.

3. The mooncakes made with potassium carbonate-containing alkaline water have a deep red, bright and shiny crust that is distinctive and appetizing. This is the main difference between the use of alkaline water and the use of sodium carbonate alone.

4. Alkaline concentration is also very important, the concentration of alkaline water is too low, resulting in the addition of a large amount of alkaline water, will reduce the amount of syrup used in the dough, the moon cake dough will be "on the tendon", the product is not easy to return to the oil, back to the soft, easy to deform; alkaline water concentration is too high, will result in the surface of the moon cake coloring is too heavy, the alkalinity increases, the taste texture becomes inferior.