1. Neutralize the acid in the converted syrup to prevent the sour taste of moon cakes from affecting the taste and mouthfeel;

2. Control the speed of oil return and adjust the hardness and softness of the crust;

3. The alkalinity of the mooncake crust is increased, which is beneficial to the coloring of mooncakes. The higher the alkalinity, the easier it is to color the mooncake crust.

4. It is the neutralization reaction between water and acid that produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of moon cakes and makes the crust of moon cakes more loose and not deformed.

how to use

materials: 75g of invert syrup, 2g of scooped water, 25g of peanut oil, 1g of medium gluten flour, 4g of bean paste stuffing, and 1 whole egg liquid (indicated by a brush)

1. Mix invert syrup and scooped water evenly, and the stirring time will take about 2 minutes until many small pieces appear.

2. Pour in peanut oil and continue stirring for about 2 minutes until emulsifying phenomenon appears, and the mixture will become very thick.

3. Sift in the medium gluten flour and mix well, then put it in the refrigerator for one and a half hours.

4. Use the dough to stand for this period of time, and divide the bean paste into 5g for each portion, and divide one portion into 8 portions for later use.

5. Take the dough out and divide it into small portions, and wrap the stuffing.

6. put it in a mold for pressing.

7. press the prepared moon cakes evenly on the baking tray.

8. Preheat the oven at 18 degrees, bake the moon cakes for 5 minutes, take them out and brush them with a thin layer of whole egg liquid, then bake them again for 15 minutes.

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