Proportion of mooncake skin

As a must-have food for the Mid-Autumn Festival, mooncakes are a symbol of reunion for many families. The taste of mooncakes is strange in the market. While we are attracted by its taste, we are also worried about its health guarantee. Therefore, many families are willing to make mooncakes with their own families. The processing of mooncake fillings is actually relatively simple and can be prepared according to their own personal tastes. What makes everyone feel difficult is the production of mooncake skins, whose proportion is quite troubling.
Proportional recommendation:
1. The ratio of flour, white syrup, alkaline water and oil is 5:4:1.4:1 in the order.
2. 500g of medium gluten flour (or half of high flour and low flour), 330g of homemade conversion syrup, 140g of peanut oil, and 12g of inkstone water.
Other softening methods
1. Mooncakes should be patient and wait for the oil to be returned before eating them. They will be a little hard before returning the oil.
2. It is best to use raw egg yolks for duck eggs in mooncake fillings. In this way, when the mooncake is baked, the oil from the egg yolks will melt into the mooncake skin big ass anal , making the ice skin softer and more fragrant.
3. In order to make the mooncakes softer and more fragrant, add less butter when kneading, but remember not to add more to avoid crispy.
How to make mooncake skin soft
Wake up and be in place
When you wake up, the dough is fermenting. The fermentation process is a process of anaerobic respiration + reproduction of yeast. During this process, a large amount of carbon dioxide will be generated, and there will be many bubbles in the dough vibrator for women , which will be relatively soft. Not enough time to wake up will not only make the dough hard and taste poor, but also cause the baked mooncakes to have unclear patterns and even spill the feet. Excessive wake-up time can also cause the dough to dry out and harden. The best waking time for mooncake skins is 2 and a half hours to 3 hours, the shortest time cannot be less than 2 hours, and the longest time cannot exceed 4 hours. You can use low-gluten flour and low-gluten flour to make the dough soft. You can slowly pat the cake crust with your hand to make the filling evenly surrounded by the cake crust. The disadvantage is that cracks are easy to appear when roasting, but the cracks will disappear after a while. Medium-gluten flour can be used in moderation. If you use medium-gluten flour, the dough will have to stand for a long time. A friend told me that standing overnight is a good choice. High-gluten flour should not be used. Because the flour gluten is too high chastity cages , the dough has great toughness and elasticity, which may easily cause the dough to harden and have poor plasticity. It is easy to shrink and deform during baking, and the operation is difficult. After baking, the cake skin is not soft and delicate enough., easy to wrinkle dildo shop , crack, unclear pattern, slow oil return, and poor luster.