What should I do if the baked Cantonese mooncake crust is soft and sticky?

1. Snowy moon cakes.

There is no strict ratio of the skin and filling, and the ratio can be adjusted according to your preference.

2. Because the ice skin is a little sticky, many people like to use more fried glutinous rice flour when wrapping.

However, using too much will affect the taste of snowy mooncakes, and it will be a little choking to eat. As long as you wear disposable gloves when packing, your hands won't stick.

3. Put the ice skin in the refrigerator in advance and refrigerate it for a period of time, and then take it out when the ice skin drops to the refrigeration temperature.

4. Don't press too hard when the snow skin moon cake is finally pressed, otherwise it will cause difficulty in demoulding.

Steps] 1. After taking out the steamed ice skin, stir it repeatedly with chopsticks, one is to make the ice skin more uniform, and the other is to let the heat in the ice skin come out as soon as possible.

2. After the ice skin is cooled, you can start wrapping, take 1 small piece of ice skin and press it flat, and then take 1 round filling and put it on it.

3. Gradually push the ice skin up with your hands until the ice skin is sealed, which is the cake blank of the snow skin moon cake.

4. Put the wrapped cake blank in the fried glutinous rice flour and roll it around, take it out, shake off the excess dry powder, press it into the moon cake mold, and press it along the edge of the moon cake mold.

5. Put the moon cake mold upside down in a relatively flat place, press it lightly, and it will be a snow skin moon cake after demolding.

6. The finished snowy skin mooncakes can be put in the refrigerator for a period of time, which is not only more conducive to maintaining the shape of the snowy skin mooncakes, but also makes the snowy skin mooncakes taste better.

1. The crust should not be too soft, and the water should be added in an appropriate amount.

2. Apply a layer of moon cake skin before baking.

If our answers are helpful to you, don't hesitate to do so

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Cantonese moon cakes are one of the four major moon cakes in China, and many people find that the skin is always sticky when making Cantonese moon cakes by themselves, so what should we do in the face of this situation? Let's take a look at it!

What to do with sticky Cantonese moon cake crust First of all, it is normal for hand-kneaded flour to be a little sticky at the beginning. However, if it is very sticky, it may affect the operation, and there are some ways to improve it relatively well.

The water temperature should not be too high 1When adding water, the water temperature should not be too high, and after the flour is in a ball, you can make it by resting while beating until the surface is smooth.

Pay attention to the flour quality 2Pay attention to the quality of the flour and choose high-quality flour. The dough sticky hand is also related to the water absorption and gluten of the flour, high-gluten flour is generally added with 60% water, and the strong water absorption can be added to 70%, and the poor high-gluten flour is also very sticky.

Knead and stand in combination 3Combine rubbing and resting. If the dough sticks too tightly, try letting the dough sit for 5 minutes to allow the flour to absorb enough moisture before kneading. Once the dough is glutened, it doesn't stick to your hands as much.

There are many reasons why the body of the moon cake is cracked: 1. The softness of the moon cake crust is not enough and it is too dry.

2. If the pie crust is cracked, you may choose flour and choose high-gluten vertical and wide flour, the tension of high-gluten flour is too strong, and it is easy to crack when baking.

3. The baking time of moon cakes is too long.

Solution: 1. When making moon cake crust, match the ratio of water, noodles and syrup;

2. Choose medium gluten powder or low gluten powder, choose high tung bright gluten powder or medium gluten powder;

3. The baking time of moon cakes is well controlled, and the temperature and fiber titer of the upper and lower fire are well controlled;

How to make Cantonese moon cake crust 1. Add the same amount of invert sugar syrup, peanut oil, and soap water and stir well, and sieve the medium flour.

2. Add the sifted medium powder and mix it into a ball, and when you find that the dough is delicate and non-sticky to the gloves, put it in a bag and refrigerate.

3. It is almost 370g of pie crust. I usually put 25g a piece to make 50g mooncakes.

Bake for 7 minutes, remove the egg wash, and bake for another 20 minutes.

1. Syrup, water, leather ratio, filling and other reasons will affect the softness of Cantonese moon cake skin.

2. When the moon cakes enter the furnace, the surface should be brushed with water, and the water should not be too much, otherwise the moon cakes are easy to mold.

3. For the flour of the pie crust, it is best to use low-gluten flour!

The advantage of using all-purpose flour is that it is easy to wrap the crust and easy to form when baking, but the disadvantage is that the dough made is harder and easy to wrap unevenly.

The disadvantage of using low-gluten flour is that Ronglu Gao is prone to cracks when baking, but the cracks will disappear after a while! It is good to wrap the filling in the cake flour, the cake flour and the dough that comes out are softer, you can slowly pat the crust with your hands so that the filling is evenly surrounded by the crust! This ruin point is much better than using all-purpose flour!

It's also delicious to eat immediately after baking!

The flour of the pie crust can also be mixed with low-gluten flour and high-gluten flour in a ratio of 9:1! The taste is not much different from all-cake flour!

The incorrect proportion of the moon cake crust will cause the moon cake crust to become soft and not formed, and the correct method is as follows:

Ingredients: 500 grams of special flour for moon cakes, 350 grams of invert sugar syrup, 150 grams of ghee, 10 grams of soap water, 15 salted egg yolks, 400 grams of wine-soaked cherry filling, 400 grams of purple potato filling, 800 grams of bean paste filling, and 800 grams of lotus paste filling.

1. Pour ghee, invert sugar syrup and soap water into the basin and stir clockwise, preferably with a hand-held whisk.

2. Then sift in the special flour for moon cakes.

3. Stir well with a spatula in the form of cutting and mixing.

4. After stirring thoroughly, cover with plastic wrap and relax for an hour.

5. Take advantage of the time when the moon cake crust is relaxed, you can prepare the moon cake filling first, 50 grams of moon cakes need 35 grams of filling, and 75 grams of moon cakes need 53 grams of filling.

6. Salted egg yolk needs to be processed in advance for later use, treatment method: soak it in white wine for 1-2 hours, put it in the oven after taking it out, bake it for 3-5 minutes, and then put it aside for later use.

7. After the moon cake crust is relaxed, 50 grams of moon cakes need 15 grams of skin, and 75 grams of moon cakes need 22 grams of skin.

8. Put on the kneaded stuffed dough, gently hold the stuffing with your thumb, and press down slightly.

9. The tiger's mouth of the other hand holds up the pie crust and gently exerts force upwards to make the moon cake crust evenly wrapped.

10. After all the packages are wrapped, put them in reserve.

Ten. 1. Put the wrapped dumplings into the moon cake mold, press lightly and remove the mold.