Why does the mooncake crust I make turn black! Not yellow enough!!

The blackening of the mooncake crust may be caused by the following reasons:

1.Too much milk powder is added to the egg mixture. This can cause the mooncake crust to be too dark in color, too heavy, or even black and tarnished.

2.Excessive amount of baking soda or soap water added to the dough. This will cause the color of the moon cake crust to be too dark, and it will also destroy the appearance structure of the crust, causing cracks, leaky filling, unclear patterns, and illegible handwriting on the crust.

3.The baking temperature is too high. When baking mooncakes normally, the upper heat is usually greater than the lower heat after entering the oven. However, if the heat is too large and the baking time is too long, it will cause the color of the mooncake crust to turn black.

Here's a list of ingredients and how to make it for your reference

Ingredient list] (take five-kernel mooncakes as an example).

Crust: 250 grams of cake flour, 160 grams of syrup, 50 grams of peanut oil, 4 grams of soap water, 40 grams of egg mixture.

Filling: 40 grams of walnuts, 60 grams of sunflower seeds, 60 grams of olive kernels, 60 grams of raisins, 40 grams of sesame seeds, 20 grams of orange peel, 80 grams of cake flour, 80 grams of sugar syrup, 50 grams of peanut oil.

Production Steps] 1To make the crust: Sift the cake flour, pour in the syrup, peanut oil and water, stir well, add the egg mixture, continue to stir well until it becomes a smooth dough, cover with plastic wrap and set aside.

2.To make the filling: Mix all ingredients (except cake flour) well, then add cake flour to mix well, cover with plastic wrap and set aside.

3.Wrapping moon cakes: Take a small piece of dough, flatten it and put the filling, wrap the dough completely around the filling and roll it round.

4.Bake mooncakes: Put the mooncakes in a preheated oven, bake for about 7 8 minutes, take them out and let them cool.

5.Pattern on the impression: Dip the mooncake impression in a small amount of water, put the cooled mooncake into the impression, gently compact it and take it out.

6.Wrapping mooncakes: Put the printed mooncakes in the box and enjoy them after one day.

Precautions] 1When making the crust and filling, pay attention to the proportions and the order in which the ingredients are added.

2.When wrapping mooncakes, make sure that the crust dough completely covers the filling and avoid exposing the filling.

3.When baking mooncakes, it is necessary to control the temperature and time to avoid the crust being too dark or burnt.

4.When printing mooncakes, make sure that the impression is clean to avoid affecting the appearance and quality of the mooncakes.

5.When packing mooncakes, make sure that the packaging box is clean and hygienic to avoid contaminating the mooncakes.

The problem of heat, 2 syrup powder is too heavy, 3 the problem of sweeping eggs, the egg sweeping is heavy, the words are not clear, and the color is relatively heavy.

Too much sugar or too much fire.

Too much milk powder is added to the egg mixture, baking soda or soap water is added to the mooncake dough too much, and the baking temperature is too high. Add baking soda or excessive water to the mooncake dough. If you add baking soda or too much soap water, it will cause too deep and heavy coloring, and will also destroy the appearance and texture of the pie crust, so that the pie crust will have cracks, leaking filling, unclear patterns, and unclear handwriting, which will seriously affect the quality of moon cakes.

The reason why mooncakes are baked out and turn black:

1. Too much milk powder is added to the egg liquid. A certain amount of water is added to the moon cake crust to make the crust alkaline. Under alkaline conditions, the moon cake crust is particularly easy to color, adding milk powder to the egg liquid, and then brushing the surface of the moon cake will cause the moon cake crust to be too dark, too heavy, and even blackened and lose its luster.

2. Add baking soda or soap water to the mooncake dough in excess. If you add baking soda or too much soap water, it will cause too dark and heavy coloring, and will also destroy the appearance and texture of the pie crust, so that the pie crust will have cracks, leaking filling, unclear patterns, and unclear handwriting, which will seriously affect the quality of moon cakes.

3. The baking temperature is too high. When baking mooncakes normally, the upper heat is usually greater than the lower heat after entering the oven. However, if the hidden fruit is too hot and baked for too long, it is also very easy to cause the color of the moon cake crust to turn black.

1. Too much milk powder is added to the egg liquid. A certain amount of water is added to the moon cake crust to make the crust alkaline. Under alkaline conditions, the moon cake crust is particularly easy to color, adding milk powder to the egg liquid, and then brushing the surface of the moon cake will cause the moon cake crust to be too dark, too heavy, and even blackened, and lose its luster.

2. Add baking soda or excessive soap water to the dough. If you add baking soda or too much soap water, it will cause too deep and heavy coloring, and will also destroy the appearance and texture of the pie crust, so that the pie crust will have cracks, leaking filling, unclear patterns, and the handwriting will not be clear and seriously affect the quality of the moon cakes.

3. The baking temperature is too high. When baking mooncakes normally, the upper heat is usually greater than the lower heat after entering the oven. However, if the heat is too large and the baking time is too long, it is also very easy to cause the color of the moon cake crust to turn black.

Summary. Hello dear to you. 1. The ratio of making moon cakes is wrong, the ratio of high and low flour in the crust is incorrect, the ratio of crust filling is incorrect, or the ratio of oil, sugar and alkaline water is not equal.

2. The moon cake crust is too hard or the dough is too loose. The dough is too hard and easy to crumble, and the dough is too soft and does not provide enough strength to counteract the expansion of the filling when baking, resulting in cracking. 3. The fire on the oven surface is too fierce or baked for too long, which causes the filling to expand and cause the moon cake crust to crack.

4. There are too many fillings, which swell and squeeze the moon cake crust during the baking process. 5. The moon cake filling is too wet, resulting in water vapor during baking, which cracks the top of the skin. 6. The concentration and transformation degree of the syrup are not enough, and the viscosity of the skin is poor, which leads to the separation of the skin and filling, and the cracking of the moon cake skin.

7. When wrapping the filling, there is a large air difference between the filling core and the filling skin.

Hello dear to you. 1. The ratio of making moon cakes is wrong, the ratio of high and low flour in the crust is incorrect, the ratio of crust filling is incorrect, or the ratio of oil, sugar and alkaline water is not equal. 2. The moon cake crust is too hard or the dough is too loose.

The dough is too hard and easy to crumble, and the dough is too soft and does not provide enough strength to counteract the expansion of the filling when baking, resulting in cracking. 3. The fire on the oven surface is too fierce or baked for too long, which causes the filling to expand and cause the moon cake crust to crack. 4. There are too many fillings, which swell and squeeze the moon cake crust during the baking process.

5. The moon cake filling is too wet, resulting in water vapor during baking, which cracks the top of the skin. 6. The concentration and transformation degree of the syrup are not enough, and the viscosity of the skin is poor, which leads to the separation of the skin and filling, and the cracking of the moon cake skin. 7. When wrapping the filling, there is a large air difference between the filling core and the filling skin.

Hello dear to you. Is there any way not to crack: 1. Preheat the moon cake filling first to avoid the moon cake filling from expanding during the baking process.

2. Pay attention to the ratio. The ratio of moon cake crust and filling is 2:8, and too much will burst.

3. Pay attention to the ratio. Use 90% low flour and 10% high flour in the crust. 4. Bake at low temperature, but not too low, the minimum should not be lower than 150 degrees, and the highest should not exceed 250 degrees, depending on the type of filling.

The low temperature time is slightly longer, and the high temperature is baked for a short time, so be sure to carefully observe the change in the color of the moon cakes and don't overbake them. 5. Brush a layer of water on the mooncake before baking, and brush a thin layer of egg yolk every 5 minutes during the baking process. 6. Fry the filling as dry as possible, with a little more oil, and it is easy to crack if there is more water.

7. Make high-quality syrup, or simply buy ready-made syrup at the market. 8. When wrapping moon cakes, pinch the skin and stuffing tightly, and don't leave air difference.

Sugars are degraded under the condition of high temperature (150-200) heating, and their degradation products are condensed and polymerized to form a black-brown substance with viscous characteristics. The caramel reaction can produce two types of substances: one is caramel formed by sugar dehydration; The second is the volatile aldehydes and ketones formed by cracking and dehydration, and the dark substances finally formed by further condensation and polymerization.

Have your materials been weighed with kitchen scales? Secondly, did the oven preheat when you baked the mooncakes? If the moon cake collapses, you will adjust the temperature to the highest and observe it on the side.

First, it is not stirred evenly.

Second, the fire is not well controlled during baking.