August 15 is the season to eat mooncakes. Many people like to make mooncakes themselves. Only if the mooncakes are moderately soft and soft can they taste better. If we eat mooncakes hard
love egg , it will often affect the taste. The reason why mooncakes are eaten is relatively hard is that the mooncake skin does not live to the spot and tastes very poor. At this time, certain methods can be used to remedy it. Let's find out.
Why are mooncakes hard
1. The mooncake skin is not alive enough and the muscles are growing.
2. The boiling process and ingredient ratio of conversion syrup are unreasonable
bbw dildo remote control vibrator , which may cause the Cantonese-style mooncake skins to return slowly and become easy to harden. When mixing mooncake skins, first open a powder nest and then add the stirred syrup and oil into the powder nest. Use a small amount of flour to mix the syrup. When the syrup does not flow, use your palm to evenly press the dough. Use pressure
dildo hero , never knead it.
3. When preparing pulp dough, the invert syrup and water should be fully mixed, and then oil oil should be added to stir and emulsify. Otherwise, a "saponification" reaction will occur (refers to the reaction of the mixing of alkali and oil to form higher sodium fatty acids and glycerol), which causes the dough to become gluten and ooze, and the Cantonese mooncakes to have a stiff texture after baking. What should I do if the mooncakes are hard? You can steam them in a steamer. If you want to heat it in the microwave, you need to attach plastic wrap, otherwise it will become a little hard when you can eat it cold. The next time you make mooncakes, you should brush them with oil while they are hot (special oil can also extend the shelf life). This way, the mooncakes will become soft. How to cook invert syrup At present, most dim sum masters usually use industrially produced invert syrup to make Guangdong-style mooncakes, which is easy to operate and the quality of the cake after baking is excellent. If the snack master stews the syrup himself to meet the industrial production standard of conversion syrup, he should pay attention when brewing the syrup:1. The heating container should be a stainless steel pot;2. The ratio of sugar, water and acid should be 100:(35~40):(0.08~0.12);5. The brewed conversion syrup should be left for 15 days before being used.
4. The syrup is boiled and matured at 115℃;
3. Crude white sugar should be used for sugar; citric acid should be used as the conversion agent, usually added in an amount of 0.08%~0.12%; or fresh fruit juice (such as pineapple juice, lemon juice, etc.) should be used after the sugar liquid is boiled before adding, and the added amount is 0.5%;