The degree of syrup conversion is insufficient. Small molecule of fructose, low glucose content, high white sugar content, white sugar easy to form crystalline syrup back to sand
Causes the syrup to return to the sand. The recommended cooking time is about 2 hours when the amount of syrup is large, and 40 minutes or more when the amount of syrup is small. The amount of citric acid is calculated according to the amount of white sugar, and the control is about 0.06%. Don't be too high or too low.
There are raw water and impurities. Raw water and impurities tend to become seed crystals, leading to sand return. It is recommended that the syrup should be filtered to preserve impurities while being sealed. The tool for taking the syrup should not be stained with water.
The syrup violently turned. The syrup should be in a static state during the stabilization period. Otherwise, the sand returning phenomenon is likely to occur, because the mixed air easily forms bubbles in the syrup and becomes seed crystals, which leads to sand return. Therefore, it is recommended that the syrup should not be flipped during the stationary process.
If the syrup is returned to the sand, the sucrose can be added to the new syrup and re-tanned.
January cake pie problem
A. The moon cake is not enough for the rest of the time. The sugar, oil and flour are not fully blended. The cake is soft. When the cake is wrapped, the cake is too much. When baking, the skin of the waist is diarrhea and causes big feet. It is recommended to use a modifier to prevent diarrhea and prolong the duration of the cake.
B. The concentration of the invert syrup is too low, the moisture content is high, the cake skin is soft, and the cake skin is too much when the cake is baked. When the baking is baked, the skin of the waist is diarrhea and causes big feet. It is recommended that the refractive index of the invert syrup be controlled between 80 and 82.
C. The proportion of invert syrup in the formula is too high, for example, 85% or more by flour, resulting in a softer skin. When baked, the skin of the waist is diarrhea and causes big feet. It is recommended to control the proportion of invert syrup between 70% and 80% of the formula.
February cake filling problem
A. The refracting degree of the filling is too low (such as below 70), the moisture content is high, the filling is soft, and the baking moon cake is prone to big foot problems. It is recommended that the refractive index of the filling be controlled between 71 and 72, and the moisture control should be between 21% and 23%.
B. The proportion of oil and sugar in the filling is high (for example, sugar accounts for more than 150% of lotus seeds, and oil accounts for more than 80% of lotus seeds). The filling material holds oil and sugar stability deviation. When making moon cake, the filling is subject to The high temperature is easy to diarrhea, causing the moon cake to collapse or collapse. It is recommended to mix well with the filling formula (such as 100% lotus seeds, 120% ~ 140% white sugar, 60% ~ 80% vegetable oil).
C. The quality of lotus seeds or bean curd is poor, which leads to the oil holding capacity and poor sugar ability of the filling, which easily leads to the collapse of the moon cake and the big feet. It is recommended to use good quality raw materials.
D. Mechanized making moon cakes. After the stuffing is stirred in the stuffing machine, the filling is easy to inflate. When the moon cake is baked, the gas is heated and expanded, which leads to an increase in the volume of the filling, which easily leads to the moon cake. It is recommended that the filling be vacuumed to reduce the air in the mix.
The variety of moon cakes is splendid and has its own characteristics.
1 by origin
Beijing-style moon cakes, Cantonese-style moon cakes, Soviet-style moon cakes, table moon cakes, moon-style moon cakes, Hong Kong-style moon cakes, tidal moon cakes, emblem moon cakes, moon cakes, Qin-style moon cakes, and even Japanese style;
2 by taste
Sweet, salty, salty and sweet, spicy;
3 by filling
Osmanthus moon cake, plum dry moon cake, Wuren, bean paste, rock sugar, black sesame, egg yolk moon cake, etc.;
4 by the skin
Peel, mixed sugar, meringue, creamy skin;
5 by shape
Characteristics of moon cakes from various places of origin
1 Cantonese style moon cake
Thin, soft, sweet, and stuffy;
2 Soviet moon cakes
Crunchy, crispy, layered and crisp, heavy oil but not greasy, sweet and salty;
3 Beijing-style moon cake
The shape is exquisite, the skin is thin and soft, the layers are distinct, and the flavor is attractive;
4 tidal moon cakes
Heavy oil heavy sugar, soft taste;
5-style moon cake
The skin is stuffy, sweet and salty, with a bright yellow color and oily but not greasy;
6 emblem moon cake
Small and exquisite, white as jade, full of skin filling;
7-style moon cake
Crisp and delicious, sesame is the master;
In recent years, new moon cakes have emerged in an endless stream. The new moon cakes are:
1 snowy moon cake
The characteristic is that the cake skin does not need to be roasted, and it is eaten after freezing. It is mainly made of transparent milky white skin, but also has purple, green, red, yellow and other colors. The tastes are different and the appearance is very interesting.
1 fruit and vegetable moon cake
The characteristics are that the fillings are mainly fruits and vegetables, the filling is soft and the flavors are different. The fillings are cantaloupe, pineapple, lychee, strawberry, melon, taro, ebony, orange, etc., together with juice or pulp, so it is more refreshing. Sweet flavor.
3 seafood moon cakes
It is characterized by sweet savory and slightly savory. It is mainly made up of various precious seafood as a raw material. It is a relatively expensive moon cake with abalone, shark's fin, seaweed and oyster.
4Naliang moon cake
The lily, mung bean and tea are made into the mooncake stuffing. It is the latest creative, with the effect of cleansing and beauty.
5 coconut milk moon cake
The freshly squeezed coconut juice, light milk and melons are used as fillings. The sugar content and oil content are low, the taste is sweet, the coconut flavor is rich, and the entrance teeth are fragrant. It has a clear, healthy stomach and beauty function.
6 tea moon cake
Also known as the new tea ceremony moon cake, with new green tea as the main filling, the taste is light and slightly fragrant.
7 health moon cakes
This is the functional moon cake that appeared only the previous year. Some people have moon cakes, calcium moon cakes, medicated moon cakes, and iodine moon cakes.
8 pictogram moon cake
The stuffing is hard, mostly for children's food; the appearance is vivid, it is the new favorite of children.
9 gold cream moon cake
The crust is creamy and the color is golden and the taste is excellent.
10 mini moon cakes
The main shape is small and exquisite, and the method is exquisite.
The last one：Donuts, sweet thoughts, novelty
The last one：Common sense of making pasta