Formula of scooping water for moon cakes

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

2. Control the oil return speed and adjust the shell hardness.

3, it is to increase the alkalinity of the moon cake skin, which is conducive to the coloring of moon cakes. The higher the alkalinity, the easier it is to color the mooncake skin.

4. It is the neutralization reaction between scooping 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 allocate water resources? Preparation formula of scooping water:

1, 50 g of baking soda powder and 0/5 g of water, mix overnight and filter before use.

2. 25 kg of soda ash powder, 20 g of caustic soda, 80 kg of boiled water and 0.9 kg of edible alkali, all of which are mixed well and can be used. If you don't use caustic soda, use 75 kilograms of water. Soda will turn the baked moon cakes red, which can be added when stirring.