Can the mooncakes made at night wait for the next day to be sealed and returned to oil?

From the perspective of the list of ingredients and the production steps, the mooncakes made at night can be sealed and returned to oil the next day.

In terms of the list of ingredients, the production of mooncakes mainly requires basic ingredients such as flour, sugar, oil, and eggs, in addition to some auxiliary materials such as nuts and dried fruits. These raw materials themselves do not have special requirements for storage time, as long as they can be stored for a period of time under reasonable storage conditions.

In terms of production steps, the production of moon cakes mainly includes the steps of dough mixing, filling, filling, molding, and baking. Among them, the dough needs to be relaxed for a period of time after the dough is completed, so that the dough can fully absorb water and oil, and increase the ductility and operability; After the filling is completed, the filling needs to be divided into equal small balls for later use; After the filling is completed, the cake base needs to be put into the mold to press out the shape; After baking, you need to let the mooncakes cool naturally for a period of time, and then take them out and put them in a plastic bag to seal and preserve.

Therefore, mooncakes made at night can wait for the next day to be sealed and returned to oil, but it should be noted that mooncakes need to be cooled naturally for a period of time after baking, and if they are sealed and returned to oil immediately, it may cause water beads to appear on the surface of mooncakes, affecting the taste and appearance. In addition, if you need to store mooncakes for a long time, it is best to put them in the refrigerator freezer for refrigerated storage to avoid spoilage and mildew.

Can the mooncakes made at night wait for the next day to be sealed and returned to oil? Of course, you can, but it will be better if you seal it at night.

Mooncakes made in the evening. It is best to seal the oil back on the same day, which is best. This is not oxidized. No, the air is stored for the longest time.

Mooncakes made in the evening. Yes, the next day it is possible to seal the oil back.

5. It is recommended to seal.

In order to strengthen the effect of oil return and shorten the oil return time, it is a better choice to put the moon cake in a container sealed by a dense macro difference, and if the conditions permit, it should be put into the refrigerator for refrigeration, which can make the taste of the moon cake more authentic and pure.

1 Depends on the situation.

Moon cakes will be added in the production process of a certain amount of water, sugar and vegetable oil and other substances, these substances after high temperature baking in which the moisture will be greatly lost, generally speaking, if the temperature of the moon cake is relatively high, then it is recommended to put it in the refrigerator to return oil, because the low temperature of the refrigerator will make the oil in the moon cake seep out of the surface, to achieve the purpose of oil return.

If the finished moon cakes have been left for a period of time, and the food inside the temperature is low to form a ball, then it is recommended to put the moon cakes at room temperature or in the microwave oven to return the oil, because the high temperature will cause the oil in the moon cakes to flow out, and then take out and store the moon cakes after the oil returns.

2. It is recommended to seal.

The oil return of moon cakes can not be completed immediately, it requires a certain time process, generally about 1-3 days, and the composition of moon cakes is more complex, and it is easy to react with oxygen and other harmful substances in the air after being open for a long time to cause deterioration, so it is better to return oil to moon cakes in a sealed state.

3. For better taste.

Moon cakes are mainly made of pie crust, various fillings, water, edible oil and other ingredients, after these substances are made into moon cakes, the moisture and nutrients in the filling will be transferred like the pie crust, and the oil return of moon cakes can help the pie crust better absorb the nutrients in the filling, but the oil and water are not miscible, and then the oil will overflow the pie crust, making the moon cake more delicious according to the luster.

4 Generally speaking, when making moon cakes, flour, water and oil are in a certain proportion, according to the proportion of the first accompaniment, if you accidentally put too much, then it is recommended to add some flour and water in the appropriate amount, if you like more oil, then you can choose not to add.

3-5 days. If it is a normal dry environment, the moon cake relies on the evaporation of water in its own body to return the oil, which takes about 3 5 days, but if you spray some water mist on the outer skin of the moon cake, you can enhance the oil return, shorten the oil return time, and complete the oil return in just a few hours. However, it is best to go through a 5 to 7 days oil return period from baking to optimal consumption, when the mooncakes are the softest, more tasty, and easy to be absorbed by the body.

3-5 days. If it is a normal dry environment, the moon cake relies on the evaporation of water in its own body to return the oil, which takes about 3 5 days, but if you spray some water mist on the outer skin of the moon cake, you can enhance the oil return, shorten the oil return time of Hoshin, and complete the oil return in just a few hours. However, it is best to go through a 5 to 7 days oil recovery period from baking to optimal consumption, when the moon cakes are the softest and more tasty, and are also easy to be absorbed by the body.

In addition, the speed of oil return has a lot to do with the conversion effect of the syrup. There is too little syrup, too much oil for Zen gods, and the crust is slow to soften. The higher the room temperature, the faster the molecule movement, and the faster the oil return.

It generally takes 3 to 5 days for moon cakes to return oil. If it is a normal dry environment, moon cakes rely on the evaporation of water in their own bodies to return oil.

It is relatively slow, it takes about 3 to 5 days, but if you spray some water mist on the outer skin of the moon cake, you can enhance the oil return, shorten the oil return time, and complete the oil return in just a few hours.

In the processing of moon cakes, it is not ordinary sucrose sugar that is added to the moon cake crust, but fructose syrup. It plays a vital role in the oil return, molding effect and transparency of the moon cake.

Fructose syrup is a kind of health-care starch sugar made from a mixture of fructose and glucose, which is a single molecular structure, so it is more conducive to absorption by the human body.

Moon worship is a very ancient custom in our country, moon cakes are the ancient Mid-Autumn Festival worship of the moon god offerings, but also the Mid-Autumn Festival season food. The moon cake is round and round, and it is eaten by the whole family, symbolizing reunion and harmony.

The return oil of mooncakes needs to be sealed. Oil return refers to the fact that after the moon cake is left for a period of time, the crust will become soft and oily after the crust absorbs a certain amount of water, oil and oil in the moon cake filling, and the taste of the moon cake will reach the best at this time. Therefore, mooncakes need to go through an oil-returning process before eating.

How to store mooncakes:

The filling of moon cakes is generally divided into two types: soft and hard, the soft filling contains more water and can only be stored for about 7 to 10 days, while the hard filling moon cakes can be stored for about 1 month. For boxed moon cakes, the lid should be opened to ventilate it; In addition, because moon cakes contain more fat, you should also pay attention to protect from light when storing to prevent oil oxidation.

Mooncakes should be handled with care, especially Suzhou-style mooncakes are the easiest to break because of their crispy and fluffy skin. If the crust comes off, it not only affects the appearance, but also the taste, quality, and is susceptible to moisture spoilage.

Moon cakes are rich in oil and sugar, and they are very easy to mold and deteriorate when exposed to heat and moisture, so be sure to store moon cakes 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; Mooncakes filled with bean paste, lotus paste, jujube paste, etc., 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, they should be eaten as they are bought.

When storing moon cakes, they should not be placed together with other foods and sundries, so as not to cross the flavor and lose their due taste and characteristics.

Yes. Expansion:

1. Introduction: Mooncake is a prestigious Han traditional snack, a traditional festival specialty food loved by the Chinese, the shape of the mooncake is round and round, and it is eaten by the family, so it symbolizes reunion and harmony, and is a must-eat on the day of the Mid-Autumn Festival. In ancient times, mooncakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating mooncakes during the Mid-Autumn Festival began in the Tang Dynasty.

During the Northern Song Dynasty, it was popular in the court, but it also spread to the people, and it was commonly known as "small cake" and "moon group" at that time. In the Ming Dynasty, it became a common food custom of the whole people. Today, there are many varieties and flavors vary from place to place.

Among them, Cantonese, Beijing, Yunnan, Suzhou, Chao and other moon cakes are widely eaten by people in the north and south of China.

2. Nutritional efficacy.

The filling of moon cakes is mostly made of plant-based raw materials, such as walnut kernels, almonds, sesame seeds, melon seeds, hawthorn, lotus paste, red beans, jujube paste, etc., which have certain health care effects on the human body.

Plant seeds are high in unsaturated fatty acids, mostly oleic acid and linoleic acid, which are beneficial to soften blood vessels and prevent arteriosclerosis; Contains minerals, which is conducive to improving immunity and preventing zinc deficiency and iron deficiency anemia in children; Lotus seeds, red beans, and sesame seeds are high in potassium, which replaces the excretion of sodium salt in cells, nourishes myocardium, and regulates blood pressure.

From the perspective of traditional Chinese medicine, some raw materials are mostly warm and flat, strengthening the heart, calming and calming the nerves, and some seeds are rich in vitamin E, anti-aging, nourishing **, black hair.

Moon cakes can soften blood vessels, prevent arteriosclerosis, and improve immunity.

No. Oil return refers to the fact that after the moon cake is placed for a period of time, the crust absorbs a certain amount of water, oil and oil in the moon cake filling, and the crust will become soft and oily, and the taste of the moon cake will reach the best at this time. It takes 5 to 7 days for mooncakes to return to oil from baking to optimal consumption, when mooncakes are the softest, more textured, and easily absorbed by the body.

Just keep them at room temperature, in a cool, dry place, sealed and consumed as soon as possible to maintain their fresh taste and nutritional value.

No, the taste of the mooncakes will be better after the return to the oil.

It takes 5 to 7 days for mooncakes to return to oil from baking to optimal consumption, when mooncakes are the softest and more tasty, and can be absorbed by the human body. In addition, the speed of oil return has a lot to do with the transformation effect of syrup.

The method of fast oil return of moon cakes:

1. Mix the syrup and water with a manual whisk, then add peanut oil and continue to mix well;

2. Add medium powder and continue to stir evenly, then knead it slightly with your hands until smooth, wrap it in plastic wrap, and let it stand at room temperature for 1 to 2 hours;

3. Weigh the egg yolk and lotus paste together and weigh about 44 grams, and wrap the egg yolk with lotus paste;

4. Weigh about 15g of dough and wrap the lotus paste egg yolk with dough;

5. Carve it with moon cakes and put it in a baking tray;

6. Preheat the oven to 200 degrees, put the baking tray in the oven and bake for 5 minutes, and set the moon cakes;

7. Take out the moon cake and brush the egg yolk liquid, continue to bake at 180 degrees for 15 to 20 minutes, bake and take out;

8. After cooling, put it into the moon cake tray, add oxygen absorber to seal and preserve, and then eat it after returning to the oil.

Ask if there is any way to get back to oil quickly.

First of all, it is related to the quality of invert syrup, and the standard for measuring the quality of invert syrup is the conveyability and concentration. High-quality syrup, moon cakes will soften the next day after baking, which is why we see that the ** of a certain brand of invert syrup is twice as high as that of general invert syrup.

Secondly, whether the ingredients of the pie crust are reasonable, usually the water content and oil content of the moon cake crust and the amount of syrup should be coordinated, too much syrup, too little oil, and the gloss of the crust is not good; Too little syrup, too much oil, and the crust is slow to soften.

Finally, it is related to the softness and hardness of the mooncake filling and its oil content. Cantonese mooncakes are characterized by thin skin and thick filling, and the filling is the main factor that helps soften. If the filling has very little water and oil, or the skin is very thick and the filling is very small, this kind of mooncake will soften slowly.

Of course, the speed of oil return is also related to temperature, the higher the room temperature, the faster the molecule movement, and the faster the speed of oil return.