What s going on with the unclear pattern of the moon cake made by the moon cake machine?

There are several reasons for this:

Too much egg wash.

There is not enough time for the crust to rest.

The baking temperature is too low. The syrup is too thick.

Why is the pattern of moon cakes not clear: there are too many egg wash brushes.

The basic reason for the unclear pattern on the surface of the moon cake is the error of the egg washing process. Knocking on the blackboard, this is basically the mistake made by the most friends.

In many practices, moon cakes should be brushed with egg wash, which is 3 egg yolks and 1 whole egg mixed well.

The moon cake egg wash is taken out after the moon cake is baked in the oven for 5 to 8 minutes, and the temperature is reduced to below 65 degrees before brushing.

When brushing the egg wash, try to stick a little egg liquid with the front section of the brush, dip the egg wash, and then put the brush on the side of the bowl, and then only need to brush the egg wash on the raised pattern part of the moon cake surface, and as long as a thin layer of brush is enough, don't brush too much, the egg wash will be deposited between the lines, and the lines are filled with the egg wash, how can it be clear.

Why is the pattern of moon cakes not clear: the crust does not have enough time to rest.

Resting is when the noodles are mixed and left to rest for a period of time before further processing or cooking. Resting the dough can make the noodles easier to process, and it is not easy to retract during the next step of shaping, and the pastry made is more chewy, soft, and the taste is more delicate and smooth.

Insufficient resting time will cause the gas to break through the diaphragm between the bubbles, which can be squeezed together to form bubbles of different sizes, or even to the surface of the dough to form an unsightly bag. So there is no way to make the moon cake form a beautiful pattern.

The best resting time for moon cake crust is 2 and a half hours to 3 hours, the shortest time can not be less than 2 hours, and the longest time can not exceed 4 hours, otherwise it will not only lead to unclear patterns, but also easy to leak feet.

Why is the pattern of moon cakes not clear: the baking temperature is too low.

If the moon cake baking temperature is too low, the pattern will be unclear, and it will also easily lead to diarrhea.

The temperature of Wu Ren mooncakes is best around 220 degrees, and the bottom fire is about 150-180 degrees. The temperature of the mooncake should be appropriately higher, the surface fire is about 250 degrees, and the bottom flame remains unchanged.

Why is the pattern of moon cakes not clear: the syrup is too thick.

The moon cake syrup is too thick, although it is not easy to demold, but it will cause the surface pattern of the moon cake to be unclear, and the moon cake crust is also easy to harden and color.

The syrup is too thin, the mooncakes are not easy to color when baking, and the crust has a shrinkage phenomenon and does not stretch.

The method of identifying syrup can be roughly judged from the sense of sight and touch:

1. Use a spoon to lift the last drop of syrup and there is a retraction phenomenon.

2. Stick the syrup on your fingers, do a splitting and closing action, and feel that the syrup is paste-like.

3. There will be some resistance to stirring the cooled syrup by hand.

I won't go home for the Mid-Autumn Festival this year, make some moon cakes to send to relatives and friends, moon cakes do this, all of them have clear lines, do not collapse or dry out, and the packaging is exactly the same as the one you bought, and you will have face when you send it out!

Reasons why the moon cake pattern is not clear:

1. Wrong process of brushing egg liquid: The moon cake egg wash is taken out after the moon cake is baked in the oven for 5 to 8 minutes, and the temperature is reduced to below 65 degrees before brushing. And the egg wash should not be brushed too much, if the egg wash is brushed too much, it will be deposited between the lines, and the lines will be filled by the egg wash, and it will become unclear.

2. Insufficient resting time for the dough: insufficient resting time will cause the gas to squeeze through the diaphragm between the bubbles, so as to squeeze together to form bubbles of different sizes, and even squeeze to the surface of the dough to form an unsightly bag, so that there is no way to make the moon cake form a beautiful pattern.

3. The baking temperature is too low: The baking temperature of moon cakes is too low, which will cause the pattern to be unclear and easy to cause diarrhea.

4. The syrup is too thick: The moon cake syrup is too thick, although it is easy to demold, but it will cause the surface pattern of the moon cake to be unclear, and the moon cake skin is easy to harden and color.

Hello, the moon cake pattern is related to the ingredients, and when the noodles are mixed, add a little gluten Liyuan Z type and Jia Duomei Q type, the moon cake is fluffy and full, the pattern is clear, and the taste is soft.

That's caused by the fact that the dough blank was not compacted or the thing that was beaten with moon cakes was not wiped clean, or it was too old, and the texture was not clear.

There are three reasons for this.

First, there is no compacted blank when playing.

The second is that the thing that beats the moon cake is not wiped clean, or it is too old, and the texture is not clear, and the third is that the number of beats is too much, and the texture is filled with flour.

It may be that you are making a mistake and there is no other way but to do it all over again.

1. The ratio of moon cake crust and filling is 2:8.

2. Press the pie crust into flat slices, wrap it in the filling, put it in the mold, and press it flat and compact it by hand.

3. Moon cake baking is divided into two times.

4. Furnace temperature, 220 degrees Celsius on the upper and 190 degrees Celsius on the bottom.

5. Quality requirements, the shape pattern is clear and full, the cake surface is not concave, and the filling is leaking. The cortex is soft, the epidermis is smooth and shiny, and the bottom is light brown.

6. Prick the eye with a toothpick at the bottom to deflate.

In fact, it's not difficult, but the ingredients are unreasonable, you can add some Jiaduomei Q-type.

The step is wrong, and there is no other way but to do it all over again. The correct Cantonese mooncake recipe is as follows:

1. Tools Raw materials: raw material fine powder, oil, sugar, screwdriver, chemical dilution, etc. Utensils: molds, ovens, etc. First, pour the mooncake invert syrup into the bowl as shown in the picture below.

2. Then pour in the visual water, as shown in the picture below.

3. Stir it well, as shown in the figure below.

4. Pour in vegetable oil and mix well, as shown in the figure below.

5. Stir until the color becomes darker, as shown in the figure below.

6. Then add the base gluten powder, as shown in the figure below.

7. Mix well with a scraper, as shown in the figure below.

8. After stirring into a paste, wear gloves and knead into a ball, as shown in the figure below.

9. Cover with plastic wrap, as shown in the picture below.

10. Proofing for about 40 minutes, as shown in the figure below.

11. Steam the salted egg yolk for 20 minutes, as shown in the figure below.

12. Flatten the bean paste, and then put in the salted egg yolk and wrap it in, as shown in the figure below.

13. Flatten the crust, put on the freshly made egg yolk filling, face down, push down and fold, as shown in the figure below.

14. Then dip the mold with a layer of low-gluten powder, and then knock out the excess powder, as shown in the figure below.

15. Wrap a layer of flour on the surface of the cake base, and then shake off the excess powder, as shown in the figure below.

16. Put it in the mold, press down hard, and then push the moon cake out, as shown in the figure below.

17. Take a look at the effect, as shown in the figure below.

18. Finally, preheat the oven to 200 degrees and bake for 5 minutes to set, as shown in the figure below.

19. That's done, as shown in the figure below.

It may be that you are making a mistake and there is no other way but to do it all over again.

1. The ratio of moon cake crust and filling is 2:8.

2. Press the pie crust into flat slices, wrap it in the filling, put it in the mold, and press it flat and compact it by hand.

3. Moon cake baking is divided into two times.

4. Furnace temperature, 220 degrees Celsius on the upper and 190 degrees Celsius on the bottom.

5. Quality requirements, the shape pattern is clear and full, the cake surface is not concave, and the filling is leaking. The cortex is soft, the epidermis is smooth and shiny, and the bottom is light brown.

6. Prick the eye with a toothpick at the bottom to deflate.