Traditional scooping water is made in plant ash. Because of the change of living environment, pure plant ash is rare, so modern scooping water is mostly a compound alkaline solution with potassium carbonate and sodium carbonate as the main components. The scooping water made by water has the same function as plant ash, which can make the mooncake crust softer and more elastic.

2 What should I do if the scooping water for making moon cakes is not put in? Using edible alkali instead of edible alkali, that is, sodium carbonate, is often used to neutralize the acidity of dough in life. The pH value is around 12, which is similar to scooping water. When using it, you can directly use 1 part of edible alkali and 3 parts of water to get scooping water.

Using baking soda instead of baking soda, also known as sodium bicarbonate, is often used to ferment dough and make soda water. The pH value of aqueous solution is around 10, which is a little different from that of scooping water, but it can still be used to make moon cakes.

3 What's the function of scooping water 1, scooping water is an alkaline solution, which can be used to neutralize the acid produced by syrup conversion, thus preventing the sour taste of moon cakes from being affected.

2. Soaking water can increase the alkalinity of moon cake skin, which is more conducive to the higher coloring degree of moon cake skin when baking, and the higher the alkalinity, the easier it is to color moon cake skin.

3. The acid in the scooped water and the moon cake will undergo a neutralization reaction, and then carbon dioxide gas will be generated, so that the bulkiness of the moon cake can be increased, and the taste of the moon cake crust will be looser without deformation.

4 how will the appearance of moon cakes be affected if the water is added too much?

Too much scooping water will affect the appearance of moon cakes, and the final moon cakes may be dull in color, easy to blacken after baking, and prone to mildew after long-term storage, and adding too much scooping water may also affect the oil return speed of moon cakes.

However, it is not good to add less scooped water to the moon cake. It will be difficult to color the moon cake when baking, and milky spots will appear on the edge of the moon cake after baking, which will affect the appearance. Therefore, scooped water must be added reasonably according to the formula when making moon cakes.