Why do mooncakes collapse easily when baked?

Does it collapse during the roasting process, or does it collapse during the cooling process after roasting? If it collapses during the roasting process, then it is clear that there is something wrong with the recipe of the crust filling. If it collapses in the process of cooling out of the oven, it is a normal physical phenomenon There is air inside the tissue of the filling, the air expands when heated, the volume of the moon cake becomes larger, the air shrinks when it is cooled out of the oven, and it will naturally collapse.

Pay attention to its changes to look, its dynamics, you can try it a little more, change it a little, pay attention to the proportions.

1 It may be that the flour is not strong enough.

The flour used to make mooncakes needs to be chewy enough to have enough strength to expand. If the flour is not strong enough, Mengchang may stick to the filling during baking, causing the mooncake to collapse after baking.

2 It may be a filling issue.

If the filling in the mooncake is a filling containing sugar, the sugar in it will fuse when baking, resulting in moisture in the filling, causing the mooncake crust to stick to the filling, and the mooncake will collapse.

3 It may be that the filling is too little.

If the filling of the moon cake is too small and the moon cake sedan skin is too thick, the filling will not be able to support the moon cake skin, and the moon cake skin and filling will stick tightly together, causing the moon cake to collapse.

First, the ratio of water and oil is wrong, the general formula is 100g of flour, 75g of syrup, 25g of oil, and 2g of edible alkaline water

The second is that the filling has too much moisture.

Tips: Before the mooncakes are sent to the oven, you can try to put the frozen socks in the refrigerator for 20 minutes.

There are many reasons, it may be that there is too little filling, if there is too little filling and the moon cake crust is too thick, the filling will not be able to support the moon cake crust, and the moon cake crust and filling will stick tightly together, causing the moon cake to collapse.

The moon cake collapses when it is baked, and the basic source god problem is that its own firmness cannot bear its own weight. Therefore, it is necessary to improve the material and weight of the pie pulley.

There are many reasons! For example, if the liquid part of your mooncake crust is not stirred evenly or the proportion is not right, it will also cause it to collapse!

First, there is too much moisture in the filling.

Second, the mold installation stage is not full enough, and the knocking is not real.

Because the skin is too soft, there is also a certain reason for the baking temperature.

It may be that the filling is too soft and will collapse when baked.

Maybe it's a problem with the filling.

Summary. Dear, I'm honored to have your question The information that the teacher found for you here is: why do some mooncakes collapse when baked; 1 It may be that the flour is not strong enough, and the flour to make moon cakes needs to be strong enough to swell.

If the flour is not chewy enough, it may stick to the filling during baking, causing the mooncake to collapse after baking. 2 It may be a filling problemIf the filling in the moon cake is a filling containing sugar, the sugar in it will fuse when baking, resulting in moisture in the filling, making the moon cake crust stick to the filling, and the moon cake will collapse. 3 It may be that there is too little filling, if the filling is too little and the moon cake crust is too thick, the filling will not be able to support the moon cake crust, and the moon cake crust and filling will stick tightly together, causing the moon cake to collapse.

Dear, I'm honored to have your question The teacher found the hole for you and the information is: Why do some moon cakes collapse when baked; 1 It may be that the flour is not strong enough, and the flour to make moon cakes needs to be strong enough to swell. If the flour is not strong enough, it may stick to the filling during baking, causing the mooncake to collapse after the finished baking of the rubber baking.

2 It may be a filling problemIf the filling in the moon cake is a filling containing sugar, the sugar in it will fuse when baking, resulting in moisture in the filling, making the moon cake crust stick to the filling, and the moon cake will collapse. 3 It may be that there is too little filling, if the filling is too little and the moon cake crust is too thick, the filling will not be able to support the moon cake crust, and the moon cake crust and filling will stick tightly together, causing the moon cake to collapse.

The following is a related extension, I hope it will be helpful to you: The development of moon cakes to the Ming Dynasty has become a common food custom of the whole people, and now, moon cakes and coarse acacia stools around the food customs are integrated, and the development of Cantonese, Beijing, Suzhou, Chao, Yunnan and other moon cakes, by people in the north and south of China love. The filling of moon cakes is mostly made of walnut kernels, almonds, sesame seeds, melon seeds, etc., with flour, eggs, sugar, food additives, and various fillings as the main raw materials, which have a certain health care effect on the human body.

When making moon cakes, first adjust the skin into a dough, and then flatten it into a pancake shape with the palm of your hand to wrap the prepared filling into it; After wrapping the filling, stamp the green moon cake with various names or fancy styles before it can be formed. Finally, put the mooncakes in the oven and bake them before eating.

The reasons why mooncakes are deformed when baked are as follows:

1.When the temperature of the oven reaches a certain heat, the food will expand when it is heated.

2.It may be a problem with the production, such as the mooncake crust noodles are too soft.

3.Bake moon cakes with clear patterns, moon cakes need to be out of the oven four times, and only bake for 5 to 7 minutes each time. The temperature should not be too high, and each time you take it out, you should cool it down first, and then bake it after applying the egg mixture.

4.The moisture content of the filling should be fried dry enough, and the softness of the filling should be adjusted by sugar and oil, not water. If there is too much water, the filling will swell when baking, and the whole cake will be deformed and peeled.

The solution is as follows:

1.After the mooncakes are out of the mold, and after the baking tray is arranged, use a toothpick to punch the surface. The purpose is to allow the moisture inside the filling to volatilize out during baking. That way it won't crack.

2.After the egg mixture is ready, try to sift it several times. Makes it less foamy and less prone to foaming when brushed.

3.When brushing the egg wash, try to reduce the temperature of the mooncakes to below 65 degrees. The egg liquid made in this way is brighter and the effect is better, so try to dip a little egg wash at the tip of the brush when brushing. Gently brush a thin layer of egg wash on the surface of the mooncake and repeat two to three times.

4.I feel that the oven temperature you are baking is relatively low, and the mooncakes are a little swollen. You can set the oven temperature higher, after all, the filling is cooked, as long as the crust is slightly cooked.

One is that the proportion of the material is wrong, and the other is that the heat of the roasting is too long, and the correct ratio and method are introduced below

Ingredients: 400 grams of flour, 100 grams of oil, 300 grams of invert sugar syrup, 1 egg, 4 grams of lye, 20 grams of milk powder.

Production steps: 1. Alkaline noodles and water are mixed in a ratio of 1:3.

2. Pour in the invert sugar syrup, pour in the cooking oil, and stir well.

3. Pour in the flour and milk powder and mix well.

4. Knead it into a group posture with your hands, and wake up for an hour.

5. The awakened dough and bean paste filling are divided into agents in a ratio of 3:7, and the dough is 15 grams and the filling is 35 grams.

6. Take a portion of the filling, press it flat, put the bean paste filling into it, slowly squeeze the skin up with the tiger's mouth, and wrap it all.

7. Gently knead the circle with your hands.

8. Put the moon cake embryo in.

9. Do it all.

10. Bake in the oven at 200 degrees for 5 minutes.

11. Mix one egg yolk with one spoonful of egg whiteBrush the shaped moon cake embryo with egg yolk water.

12. Continue to bake for 15 minutes.

13. a finished product drawing.

The solution to the hard baked moon cakes: oil return treatment. If the mooncake is baked for too long, the moisture in it will evaporate, the flour and other ingredients will dry, and the mooncake may become hard.

Mooncakes: Mooncakes are one of the most prestigious traditional Chinese pastries, and the Mid-Autumn Festival festival is a food custom. The moon cake is round and eaten by the whole family, symbolizing reunion and harmony.

In ancient times, mooncakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating moon cakes during the Mid-Autumn Festival began in the Tang Dynasty, and was popular in the court during the Northern Song Dynasty, and then spread to the people, when it was commonly known as "small cakes" and "moon groups", and developed to the Ming Dynasty and became a common food custom for the whole people. After the mooncake was integrated with the food customs of various places, it gradually developed into Cantonese style, Beijing style, Su style, Chao style, Tuanying and Yunnan style, etc., which were loved by people in the north and south of China.

Collapse bushes.

1. Maybe the live surface of the moon cake crust can't get the bit, and the tendons are up. When the soft skin of the moon cake is opened, a powder nest is opened, and then the mixed sugar paddle and banquet oil are put into the powder nest, with a small amount of wheat flour and a homogenized sugar paddle, and the sugar paddle is not fluid, press the batter with your hands, and do not knead it.

2. It may be related to your materials, the pros and cons of moon cakes all depend on the situation of the production, whether it is tap water or wheat celery flour with cooking oil and cooking oil, and the tap water is baked out to be harder and harder. Therefore, it is best to knead the dough with cooking oil and water when kneading.

3. When kneading the dough, it can also be combined with fluffing agents, such as filial piety powder, baking powder, quick-hair baking powder, two-in-one baking powder, steamed bread improver, and even aluminum-containing hair filial piety powder, which can make moon cakes soft and refreshing.