Sugar (concentration) 76-80%

PH value 3-3.5

(II) Alkaline requirements and dosage ratios

28-30 ℃ dosage of 1.6-1.8% (flour amount)

32-40 ℃ dosage of 1.3-1.5% (flour amount)

The process:

(I) Take the formula of syrup and add grease and mix it well, then add 1/3 of it. Process:

(1) Take the syrup of the recipe and mix it with water, add the fat and mix it well, then add 1/3 of the flour and mix it well.

Set aside to relax for 90-120 minutes.

(2) Roll the loosened crust a few times to make the dough tough, and then wrap the filling. (2:8 or 3:7 filling)

New Cantonese mooncake recipe

A Low gluten 60% Medium gluten 40%

Syrup 80% Alkaline 1.6%

Shao Fook brand strong lard or refined butter 27%

B Low gluten 100%

Syrup 78% Alkaline 1.5%

Shao Fook brand Clear Lard or Refined Butter 27%27%27%

C Gluten Flour 100%

Syrup 82% Alkaline 1.3%

Zhaofu Brand Strong Lard or Clear Butter 27%27%

(C) After molding, spray water on the surface to moisten it first before it can be put into the oven.

(d) Brush egg water ratio: three egg yolks and one whole egg, beaten and strained.

(E) with upper heat 220 ℃, lower heat 160 ℃ first baked 7-8 minutes, out of the slightly cooled, brush the egg wash, into the oven to bake another 7-8 minutes, and then brush the egg wash, bake 4-5 minutes can be.