The reason why the mooncake skin is too soft

During the mooncake making process, if the mooncake is not made well, the mooncake skin may be soft, and the taste will be worse. The reason why the mooncake skin is soft is mainly due to the dough. Therefore, when making the skin, after adding syrup, you can put it in the microwave, then mix it with water, and then add an appropriate amount of cooking oil to stir evenly. The mooncake skin made in this way is moderately soft and hard.

The reason why the mooncake skin is too soft

There is actually a very complicated process involved in making mooncakes.

Whether the skin is soft or not is a technical process. After the mooncake dough is baked in the oven, it is not eaten directly (the one that is eaten directly is called a sesame cake).

After the mooncakes are baked, they need a process to soften and release oil. Generally, after they are naturally cooled and dried, they will be left for about 15 days. The skin will naturally soften. This process is called oil recovery.

What is the impact of the softness and hardness of mooncake skin

The crust is too soft: it is easy to stick to the mold, difficult to operate, and the pattern is not clear. If you add powder to improve the sticking to the mold, the crust will easily have white spots after baking and the color will not be beautiful: if you use 190. When baking mooncake filling, apply 250-270°C. C is better for baking.

The crust is hard: If it is mixed with refined cake flour, the crust will easily burst when baked at 300℃, and the crust and filling will separate: it is better to bake at 2500C. If too much cake flour is added, the crust and filling will definitely separate. It is best to add less cake flour.

How to make mooncake skin just the right softness and hardness

1. To make the crust: Heat the syrup in a microwave until it melts, then mix it evenly with the amaranth water.

2. Pour in 50g of cooking oil and stir evenly again.

3. Sift in 200g of low flour and mix gently.

4. Mix well and knead into a smooth dough, wrap it in a plastic bag and put it in the refrigerator to relax for 30 minutes.

5. How to make mooncakes: According to the size of the mold, in order to facilitate beginners, the ratio of filling to dough is 6:4.

6. Press the mooncake dough into a round piece and put a ball of mung bean paste filling on it.

7. Gently push the mooncake skin dough upwards so that it tightly wraps the mung bean paste filling ball. Finally, seal the dough and gently knead it into a round shape.

8. Put some dry flour on your hands and roll the dough ball. After applying a little dry flour, cover the mooncake ball with the mooncake mold and gently press down the handle.

9. To remove the mooncake from the mold, just pick up the mooncake mold and gently press the handle, and the mooncake will come out.

10. After the oven is preheated, put the baking tray with the mooncake dough into the oven and bake at 220 degrees for about 8-10 minutes. Take out the baking tray and let it dry for 5 minutes. Brush it with egg yolk liquid and put it into the oven and bake at 200 degrees for about 8-10 minutes. After the mooncakes have cooled completely, place them in a sealed bag and drain the oil.