The Mid-Autumn Festival is just a few days away. I believe many people have heard of the five-nut mooncake, ranging from snacks to large mooncakes. So how is the skin of the five-nut mooncake made? In this issue of No.5.com, I will teach you how to make five-nut mooncake crust!

Production of five-nut mooncake skin

Traditional five-nut mooncake skin ingredients:

250g Fuqiang powder, 2g baking soda, 250g soft sugar, 125g cold water, maltose 125g, vegetable oil 70g

Method:

1. Pour cold water into the soft white sugar to make sugar water. Put the sugar water on the fire, bring it to a boil, then turn down the heat and continue to cook for about 20 minutes, until the sugar water thickens.

2. The caramel solidifies very tightly at room temperature. You can put it in hot water in advance to make it easier to pour out the caramel.

3. Pour caramel into the thickened sugar water, bring the caramel to a boil and melt it, then turn off the heat and turn it into syrup for moon cakes.

4. Carefully observe what kind of syrup can be used. Just lift the syrup and pull out a continuous and strong thread.

5. Then take the sugar water to a cool place and let it cool for later use. After the syrup (160g) is dry, add vegetable oil and mix evenly.

6. Mix Fuqiang powder and baking soda until evenly mixed.

7. Pour the syrup mixed with vegetable oil into the flour.

8. Knead the flour and syrup together with your hands.

9. After that comes the 10-minute rolling stage. This stage is essential. It will make the dough oily and sticky, otherwise the dough will become a very hard ball.

10. Cover the dough with plastic wrap and let it rest for about 2 hours. What kind of flour is used to make moon cakes?

After understanding the types of flour, now we should answer the question of what kind of flour is used to make moon cakes. Generally speaking, ordinary flour can be used to make moon cakes. It's all-purpose flour. Of course, there is also special flour for mooncakes on the market now, so you can use this. In addition, if you like a softer texture, you can also choose low-gluten flour.

Use ordinary flour to make mooncakes: the texture is a bit hard.

Use low-gluten flour to make mooncakes, which have a softer texture and a bit of a cake feel.

What kind of flour should be used to make moon cakes? After understanding the types and uses of flour, I believe everyone already has the answer.

Things to pay attention to when baking mooncakes

1. Why does the skin of mooncakes easily fall off after they are baked?

Answer: The reasons are as follows: (1) The mooncake skin does not have enough syrup. The solution is to increase the amount of sugar. (2) The amount of oil in the mooncake skin is insufficient. The solution is to increase the amount of oil. (3) Excessive powdering during operation.

2. Why is the shelf life of mooncakes not long enough?

Answer: The reasons are as follows: (1) Insufficient raw materials for moon cake fillings, including sugar and oil. (2) The mooncake skin has insufficient syrup or oil. (3) The mooncake baking time is not enough. (4) The hygienic conditions when making mooncakes are unqualified. (5) Pack the mooncakes immediately before they are completely cooled. (6) Packaging materials are unhygienic.

3. Why does the surface of mooncakes turn white after they are baked?

Answer: The reasons are as follows: (1) There is not enough alkaline water in the mooncake skin formula. (2) The baking time is too short. (3) Too much flour.

4. Why do mooncakes collapse after being baked?

Answer: The reasons are as follows: (1) Moon cake fillings contain too much sugar. (2) The baking time is too long. (3) There is too much water in the filling. (4) Mooncake skin and fillings are inconsistent in softness and hardness.

5. Why do mooncakes shrink in waist after they are baked?

Answer: The reasons are: (1) The mooncakes are not fully baked yet. (2) The amount of sugar and oil in the filling is insufficient.

6. Why does the surface of mooncakes crack after they are baked?

Answer: (1) The mooncake skin is too hard. (2) The fire on the oven surface is too strong.