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How to make the dough for moon cakes?

1. How to make mooncake skin and dough? You can use low-gluten flour. Low-gluten flour and dough are soft, so you can beat the dough slowly to make the filling evenly surrounded by the dough. The disadvantage is that cracks are easy to appear during baking, but they will disappear after a while. Medium gluten flour can be used in moderation. If you use medium-gluten flour, the dough will take a long time. A friend told me that standing for one night is a good choice. High gluten flour is not suitable for use. Because the gluten strength of flour is too high, the dough has high toughness and elasticity, and the dough is easy to harden and has poor plasticity. It is easy to shrink and deform during baking, and it is difficult to operate. Baked cake crust is not soft and delicate, easy to wrinkle, crack, unclear pattern, slow oil return and poor gloss.

Second, when you wake up, the dough is fermenting. Fermentation is a process of anaerobic respiration and yeast reproduction. In this process, a lot of carbon dioxide will be produced, and there will be many bubbles in the dough, which will be very soft. Insufficient proofing time will not only make the dough hard and taste worse, but also lead to unclear patterns of baked moon cakes and even diarrhea. Proofing for too long will also cause the dough to dry and harden. The best time for moon cakes to wake up is 2.5 to 3 hours, the shortest is not less than 2 hours and the longest is not more than 4 hours.

How to make moon cake skin and dough? The proportion of syrup, water, oil, etc. Will affect the softness of the moon cake skin. It is best to use the proportion certified by most people, and it is best to do it one night in advance, and the effect is better. If you are an old hand, it is good to be flexible according to the raw materials used at home. If not, you can buy syrup directly from the market.