Why do Cantonese mooncake dough need to be sprayed with water before it goes into the oven?

Due to the high temperature in the baking process of moon cakes, the moisture in the crust evaporates very quickly. If you bake moon cakes directly in the oven, the texture of the baked moon cakes will be very dry and hard, and it is easy to crack. But if you spray a little water on the moon cake before baking, it can effectively prevent the water in the moon cake from evaporating excessively, resulting in drying, hardening and even cracking, so that the baked moon cake will be more complete and full.

It's time to bake moon cakes.

/kloc-bake at 0/80 degrees for about 20 minutes.

After the moon cakes are made, they are usually baked in the oven 180 degrees for about 20 minutes, and the moon cakes are taken out, and the egg liquid is brushed halfway. When the periphery of the moon cake has been baked to a dark golden color, and the texture is difficult to touch by hand, and the dents will not be pressed with fingers, it means that the moon cake is ripe. After the moon cakes are cooled at room temperature, they are packed in packaging bags and then stored in a cool and dry place at home.

taste

Fresh moon cakes can be eaten immediately, but it is best to eat them cold, because eating them immediately is very easy to get angry, and this kind of fresh moon cakes tastes dry and hard. If you want to finish eating the softer and oily moon cakes, it is recommended to leave them for 2-3 days until the moon cakes return oil. After the moon cake returns oil, the oil and water in the filling will be transferred from the cake skin, and the dry cake skin will be softer and look more oily and shiny after oil absorption.