Cantonese-style Mooncakes❗with Detailed Explanations of Various Common Problems
by Cai Cai's little baking days
Favorite
Difficulty
Normal
Time
15m
Serving
2
At the beginning, Fang Zi shared with you some of the problems that are prone to occur in the operation of mooncakes, which are all put together on the Internet and group friends, as well as the summaries of their usual operations. Thank you teachers and friends for their selfless sharing! Friends in need can take a closer look, or make improvements in response to problems.
Some knowledge about Cantonese-style moon cakes is summarized and shared:
1 The color on the surface or bottom of the mooncake is too dark:
①The surface temperature is too high
②Bake for a long time ③Too much egg yolk on the surface, adjust the temperature according to the actual situation of the oven, do not bake too long, brush some egg yolk less ④The bottom color is too dark because the bottom fire is too high, you can adjust the bottom fire Lower.
2 Moon cakes vent their feet ①Concentration of inverted syrup is too high and too thick ②The proportion of syrup in the formula is too high ③The syrup is too acidic ④The flour gluten is too high ⑤The filling has too much starch ⑥The water in the filling is too high ⑦The crust , Too soft ⑧Long standing time after forming ⑨The bottom fire of the oven is too low
3 The surface of the moon cake cracked ①The proportion of liquid water in the crust is too high ②The syrup is too thin ③The dough is not standing for enough time ④Too much hand powder ⑤The proportion of sugar or oil in the filling is too high
⑥ Excessive mixing of the crust, the dough has tendons ⑦ The baking time is too long or the original filling is not resistant to baking. When baking mooncakes, you can’t bake for too long, because the center temperature of mooncakes is 86 degrees. If the baking time is too long, the middle temperature will rise. When the center temperature of mooncakes rises, the filling The inside will expand when exposed to heat and crack the skin. When it is completely cooled, the filling of the mooncake will shrink due to thermal expansion and contraction, and the shape is ugly. When baking, high temperature and short time are the main ones, because the fillings of moon cakes are basically cooked, just bake the outer skin.
4The surface of the mooncake is raised and cracked ①The filling is too soft ②The ratio of sugar in the filling is too high ③The molding is not good enough ④The baking time is too long
5 There are small bubbles on the surface of the crust ①The egg white in the egg liquid is not evenly stirred ②The egg liquid is not filtered ③The egg liquid is not properly proportioned ④The egg water is too much ⑤The egg water is brushed and baked without drying
6 Moon cakes close the waist ①The proportion of liquid water in the crust is too high, the concentration is too high ②The concentration of syrup is too low ③The crust is stirred too much ④The plate between the cake and the cake is too dense ⑤The oven temperature is too high or the baking is insufficient
The dough on the edge of the July mooncake collapses downwards ①The oil content in the dough is too high, the dough will not stick to the filling, it will slide ②The dough is too soft, and its support strength will collapse, you can add a little flour according to the state ③The dough and filling The ratio of ingredients will collapse, sometimes because the amount of dough is increased randomly to reduce costs. When there is too much dough, when baking, the dough will be softer when it is preheated, and it will collapse if it can’t be supported.
8 Moon cakes have spots on the cake surface ①The crust is too oily ②The crust is too static ③The syrup is not evenly mixed ④Too much hand powder, too much hand powder is used when filling fillings or when pressing. When left on the surface of the mooncake, there will be some white spots on the surface of the mooncake. After the baking is completed, the spots will not disappear. When it is sold, customers will think that the mooncake is moldy, so use less hand powder and bake it. Before spraying a small amount of water on the surface of the green moon cake, the flour was moistened with water to make the color invisible.
Separation of the filling of the September cake crust ①Too much water in the filling ②Too much oil in the filling ③Too much hand powder in the pie crust during filling ④Too much oil in the crust recipe ⑤Improper combination of soft and hard crust fillings
10 moon cake white waist cake noodles are not colored ①The syrup is too thin ②The proportion of syrup in the formula is too low ③The heating temperature is too low, the coloring time will be delayed, you can increase the heating temperature ④No water is added The color will not be colored. There are several reasons for the addition of liquid soap: the pH in the syrup is integrated; it will color when it is baked; it will help swell.
11 The pattern on the surface is not clear ① When pressing the mold, the force of the hand is not in place, and more force should be used to make the edges and corners appear.
②The mold has been used for too long, and there is a lot of garbage inside, which makes the pattern unclear. You can use a toothpick or bamboo stick to pick out the garbage inside, or you can wash it with water and use it after it is completely dried.
③There is too much egg yolk brushing on the surface. During baking, the egg yolk will be colored due to the temperature, making the surface pattern unclear.
The surface of the December mooncakes has no gloss and different colors around ① because when brushing the egg yolk, the egg yolk is not evenly brushed, or some places are not brushed. When brushing the egg yolk, the brush should have as little egg yolk as possible. Brush once or twice more. When brushing, keep your hands light but even. ②The color of the mooncakes is different because there are too many mooncake embryos placed in a baking tray, which makes the temperature uneven during baking. The color of the dough on the side will be darker. When placing mooncakes, control the distance of each one so that it is evenly heated during the baking process.
The oil return of 13 moon cakes is too slow or hard after a few days ① because the concentration of moon cake syrup is not enough ② the storage time of invert syrup is too short.
The concentration of mooncake syrup is too thin. When making mooncakes, it is possible to add a lot of flour to adjust the hardness of the dough. The more flour is added, the lower the content of syrup. The reason for making mooncakes is that syrup is used. Because it is moist sugar, the mooncakes can return oil by using the moisture-returning function of moist sugar. With high flour content, the chance of oil return will be small or slow. Generally, the concentration of syrup used is between 79---81.
After a few days, the whole moon cake is still relatively hard. Sometimes the moon cake syrup needs to stand for 15 days before it can be used after cooking. If the syrup just cooked is not stored or the storage time is not enough, take it out and use it. Moon cakes, the syrup's re-moisture characteristics will not be reflected, and the luster of the moon cakes will be very poor. And it will be very hard. The solution is to cook the syrup in advance to store it for a longer time before using it.
Some knowledge about Cantonese-style moon cakes is summarized and shared:
1 The color on the surface or bottom of the mooncake is too dark:
①The surface temperature is too high
②Bake for a long time ③Too much egg yolk on the surface, adjust the temperature according to the actual situation of the oven, do not bake too long, brush some egg yolk less ④The bottom color is too dark because the bottom fire is too high, you can adjust the bottom fire Lower.
2 Moon cakes vent their feet ①Concentration of inverted syrup is too high and too thick ②The proportion of syrup in the formula is too high ③The syrup is too acidic ④The flour gluten is too high ⑤The filling has too much starch ⑥The water in the filling is too high ⑦The crust , Too soft ⑧Long standing time after forming ⑨The bottom fire of the oven is too low
3 The surface of the moon cake cracked ①The proportion of liquid water in the crust is too high ②The syrup is too thin ③The dough is not standing for enough time ④Too much hand powder ⑤The proportion of sugar or oil in the filling is too high
⑥ Excessive mixing of the crust, the dough has tendons ⑦ The baking time is too long or the original filling is not resistant to baking. When baking mooncakes, you can’t bake for too long, because the center temperature of mooncakes is 86 degrees. If the baking time is too long, the middle temperature will rise. When the center temperature of mooncakes rises, the filling The inside will expand when exposed to heat and crack the skin. When it is completely cooled, the filling of the mooncake will shrink due to thermal expansion and contraction, and the shape is ugly. When baking, high temperature and short time are the main ones, because the fillings of moon cakes are basically cooked, just bake the outer skin.
4The surface of the mooncake is raised and cracked ①The filling is too soft ②The ratio of sugar in the filling is too high ③The molding is not good enough ④The baking time is too long
5 There are small bubbles on the surface of the crust ①The egg white in the egg liquid is not evenly stirred ②The egg liquid is not filtered ③The egg liquid is not properly proportioned ④The egg water is too much ⑤The egg water is brushed and baked without drying
6 Moon cakes close the waist ①The proportion of liquid water in the crust is too high, the concentration is too high ②The concentration of syrup is too low ③The crust is stirred too much ④The plate between the cake and the cake is too dense ⑤The oven temperature is too high or the baking is insufficient
The dough on the edge of the July mooncake collapses downwards ①The oil content in the dough is too high, the dough will not stick to the filling, it will slide ②The dough is too soft, and its support strength will collapse, you can add a little flour according to the state ③The dough and filling The ratio of ingredients will collapse, sometimes because the amount of dough is increased randomly to reduce costs. When there is too much dough, when baking, the dough will be softer when it is preheated, and it will collapse if it can’t be supported.
8 Moon cakes have spots on the cake surface ①The crust is too oily ②The crust is too static ③The syrup is not evenly mixed ④Too much hand powder, too much hand powder is used when filling fillings or when pressing. When left on the surface of the mooncake, there will be some white spots on the surface of the mooncake. After the baking is completed, the spots will not disappear. When it is sold, customers will think that the mooncake is moldy, so use less hand powder and bake it. Before spraying a small amount of water on the surface of the green moon cake, the flour was moistened with water to make the color invisible.
Separation of the filling of the September cake crust ①Too much water in the filling ②Too much oil in the filling ③Too much hand powder in the pie crust during filling ④Too much oil in the crust recipe ⑤Improper combination of soft and hard crust fillings
10 moon cake white waist cake noodles are not colored ①The syrup is too thin ②The proportion of syrup in the formula is too low ③The heating temperature is too low, the coloring time will be delayed, you can increase the heating temperature ④No water is added The color will not be colored. There are several reasons for the addition of liquid soap: the pH in the syrup is integrated; it will color when it is baked; it will help swell.
11 The pattern on the surface is not clear ① When pressing the mold, the force of the hand is not in place, and more force should be used to make the edges and corners appear.
②The mold has been used for too long, and there is a lot of garbage inside, which makes the pattern unclear. You can use a toothpick or bamboo stick to pick out the garbage inside, or you can wash it with water and use it after it is completely dried.
③There is too much egg yolk brushing on the surface. During baking, the egg yolk will be colored due to the temperature, making the surface pattern unclear.
The surface of the December mooncakes has no gloss and different colors around ① because when brushing the egg yolk, the egg yolk is not evenly brushed, or some places are not brushed. When brushing the egg yolk, the brush should have as little egg yolk as possible. Brush once or twice more. When brushing, keep your hands light but even. ②The color of the mooncakes is different because there are too many mooncake embryos placed in a baking tray, which makes the temperature uneven during baking. The color of the dough on the side will be darker. When placing mooncakes, control the distance of each one so that it is evenly heated during the baking process.
The oil return of 13 moon cakes is too slow or hard after a few days ① because the concentration of moon cake syrup is not enough ② the storage time of invert syrup is too short.
The concentration of mooncake syrup is too thin. When making mooncakes, it is possible to add a lot of flour to adjust the hardness of the dough. The more flour is added, the lower the content of syrup. The reason for making mooncakes is that syrup is used. Because it is moist sugar, the mooncakes can return oil by using the moisture-returning function of moist sugar. With high flour content, the chance of oil return will be small or slow. Generally, the concentration of syrup used is between 79---81.
After a few days, the whole moon cake is still relatively hard. Sometimes the moon cake syrup needs to stand for 15 days before it can be used after cooking. If the syrup just cooked is not stored or the storage time is not enough, take it out and use it. Moon cakes, the syrup's re-moisture characteristics will not be reflected, and the luster of the moon cakes will be very poor. And it will be very hard. The solution is to cook the syrup in advance to store it for a longer time before using it.
