Why is the skin and filling separated when making moon cakes?

There are several reasons for this:

1. It may be that the moon cake crust syrup is not enough, and the solution is to increase the amount of syrup.

3. The third is to sprinkle too much powder during operation, and the solution is to pay attention not to sprinkle too much powder, and add powder in small quantities many times.

4. Fourth, it may be that the filling is fried too dry, and the solution is to add some oil to the furnace and stir-fry.

Because mooncakes are rich in oil and sugar, they are very easy to mold and deteriorate when exposed to heat and moisture. So after the mooncakes are ready, be sure to store the mooncakes in a low-temperature, cool, and ventilated place. Generally speaking, mooncakes are soft, moist and perishable, so it is best to put them in the refrigerator with the packaging box and take them out one hour before eating to ensure their taste.

In the temperature environment of 25, almonds, fruits and other stuffed mooncakes can be stored for about 15 days; Bean paste, lotus paste.

Stuffed mooncakes such as jujube paste should not be stored for more than 10 days; If the temperature exceeds 30, the storage time of moon cakes should be appropriately shortened, generally not more than 7 days; As for fresh meat, shredded chicken, ham and other mooncakes, the shelf life of this type of mooncake.

It's not long, so it should be eaten as you go.

If the filling of mooncakes is too wet, the skin and filling will separate.

In addition, the lack of moon cake crust syrup will also cause the separation of moon cake crust and filling. The solution is to increase the amount of sugar used during the production process.

The raw materials of moon cakes are: all-purpose flour, invert sugar, soap water, peanut oil and milk powder.

How to make mooncakes:

1. Put peanut oil, invert sugar syrup and soap water into a basin together, mix well and evenly;

2. Sift in all-purpose flour and milk powder, knead into a smooth dough, apply plastic wrap and let stand for 1 hour;

3. Divide the pie crust into 15 grams of small balls, and the red bean paste into 35 grams of balls;

4. Wear gloves to roll out the pie crust into a round slice and then wrap it with red bean paste, and slowly push up with both hands to close the mouth and knead it round;

5. Put it in the cooked glutinous rice flour and roll it around;

6. Press down, lift the mold, and the moon cake blank is ready;

7. After everything is done, spray some water with a watering can to prevent cracking in the skin during the baking process;

8. Preheat the oven to 200°, put the finished moon cake blank into the oven, and bake at 200 degrees for 5 minutes;

9. Take it out and gently brush the egg yolk liquid;

10. Put it in the oven again and bake it at 160 degrees for 20 minutes.

15 grams of skin, 60 grams of filling.

Cantonese mooncakes are characterized by thin skin and large filling, with an optimal ratio of 2:8 and a 3:7 ratio for ease of operation. The ratio of 75 grams of moon cake crust to filling is: 15 grams of crust and 60 grams of filling. If you make your own, you can also add or subtract according to your preference.

Classification of moon cakes.

There are many kinds of moon cakes, including Suzhou-style, Cantonese-style, Beijing-style, Tuanliang ice skin, charcoal grilling, ice cream and so on, among which Cantonese mooncakes are more representative in the traditional sense.

Cantonese moon cakes are famous all over the world, the most basic is that its selection of materials and production skills are extremely exquisite, and its characteristics are thin and soft skin, beautiful shape, exquisite patterns, clear patterns, not easy to break, exquisite packaging, and easy to carry.

In the classification of Cantonese moon cakes, there are two categories according to taste, salty and sweet. According to the moon cake filling, there are: lotus paste moon cake, bean paste moon limb brother cake, five-kernel moon cake, fruit moon cake, barbecued pork moon cake, etc.

In terms of the size of moon cakes, according to the specifications, they are divided into: 50 grams, 63 grams, 75 grams, 100 grams, 125 grams, etc.

There are two main reasons why the crust and the filling are not bonded: 1. Because the oil content in the filling is too high, or because the filling is incorrectly stir-fried, the filling is oily, causing the skin and the filling to be not well bonded when the moon cake is filled, and the skin and the filling are separated after baking. If the filling is particularly oily, the longer the mooncake is stored after baking, the more serious the crust will be detached.

2 The oil content in the pie crust recipe is too high, and after stirring the crust, the crust is over-stirred, which will also cause the crust to be oily. The crust of the oil will also detach the crust from the filling.

Solution: The main method is to prevent the occurrence of laxative oil. If it is a filling with laxative oil, you can add 3% to 5% cake powder to the filling and stir the filling and cake powder well.

If the leather is laxative, you can reduce the amount of grease and increase the amount of syrup in the formula. When stirring the crust, you should follow the normal feeding order and degree of mixing, which is the key to preventing the crust from spilling oil.

Because your mooncake yolk and other fillings are loosely filled and not compacted, and your other fillings don't contain much oil, they are separated.

Why does the egg yolk separate from the existing point after the mooncake is baked? It may be that the oven temperature is too high, so the baked egg yolk is a little problematic with the existing one.

This pale yellow must be separated from the filling.

1. Why is the crust easy to fall off after the moon cake is baked?

A: There are several reasons for this:

1) The moon cake crust syrup is not enough, and the solution is to increase the amount of syrup.

3) Dusting too much during operation.

2. Why is the shelf life of mooncakes not long enough?

A: There are several reasons for this:

1) Insufficient raw materials for mooncake fillings, including sugar and oil.

2) The amount of syrup or oil in the mooncake crust is insufficient.

3) Mooncake baking time is not enough.

4) The hygienic conditions when making moon cakes are not qualified.

5) Wrap the mooncakes immediately before they are completely cooled.

6) The packaging material is unhygienic.

3. What is the reason why the surface of moon cakes will turn white after baking?

A: There are several reasons for this:

1) There is not enough alkaline water in the moon cake crust formula.

2) The baking time is too short.

3) Sprinkle too much powder.

4. Why do mooncakes collapse after they are baked?

A: There are several reasons for this:

1) Mooncake filling contains too much sugar.

2) Bake for too long.

3) Too much moisture in the filling.

4) The soft and hard of the moon cake crust and filling are inconsistent.