Cantonese-style moon cakes return oil because the raw materials such as oil, invert syrup and low-gluten flour are added when the moon cake skin is rubbed, and a temporary emulsification system is formed after stirring; After the mooncake skin is baked, the moisture content of the skin is very low, but the moisture content of the stuffing is still relatively high, so that the moisture in the stuffing will migrate to the skin during the storage process of the mooncake. After the dried cake skin absorbs enough moisture, < P > due to the incompatibility of water and oil, the original emulsion system will be destroyed, and the oil will naturally penetrate outward, giving people the impression that the cake is soft, oily, shiny and transparent. This process. The taste of moon cakes after oil return will reach the best. ?

generally, oil return takes 3-5 days to complete. In addition, the speed of oil return has a great relationship with the conversion effect of syrup.

Extended information:

Factors affecting oil return

1: Low-gluten flour or special flour for moon cakes is most suitable for making syrup crust. Medium gluten flour can be used in a proper amount, but high gluten flour is not suitable. Because of the high gluten strength of flour, the dough has great toughness and elasticity, so it is easy to harden, have poor plasticity, shrink and deform during processing, and the baking and cake crust are not soft and delicate enough, which is easy to wrinkle, crack, slow oil return and poor luster.

2: to make syrup crust, you must choose high-quality raw oil, and it is best to choose special oil for moon cakes. The reason is: the raw oil is low in fat, and the moon cake is moist, quick in oil return, bright in color and fresh in taste. The special oil for moon cakes can also prolong the shelf life of moon cakes, because the oil itself will not produce odor, and at the same time increase the flavor and golden color of moon cakes.

3: Appropriate amount of scooping water should be added during dough mixing, which is mainly used to control the speed of oil return and adjust the hardness of cake crust. If you put too much water, the color of the finished product will appear dark and dark, and the cake skin will be moldy after baking, which will affect the oil return. However, if the scooping water is put too little, it is difficult to color the cake blank during baking, and milky white spots or wrinkles appear on the edge of the cake after cooking, resulting in poor appearance.

4: If the crust and surface of the cake are too soft, it is easy to stick to the cake mold. If it is easy to demould, it is necessary to use too much powder baking, which will easily lead to white spots or peeling of the cake surface and poor smoothness. If the crust is too hard, it is easy to explode and expose when filling. After baking, the finished product has crust phenomenon, and the oil return is poor. After cooling, the crust falls off, the shape of the cake is dull and the swelling degree is poor.

Baidu Encyclopedia-Guangdong Wuren Mooncake