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Frequently Asked Questions about Mooncakes (Part 2)

Release time:

2015-08-17

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Abstract

Mooncake shrinkage 1. Too high water ratio in the crust, resulting in excessive concentration

2. Syrup concentration too low

3. Crust over-mixed

4. Mooncakes placed too closely together on the tray

5. Oven temperature too high, insufficient baking

Irregular mooncake shape

1. Flour gluten too strong

2. Filling too oily and soft

3. Uneven pressure when using the mooncake mold

4. Inconsistent force when demolding

5. Improper handling of the mooncakes

6. Vibration during oven placement

7. Low baking temperature, long baking time

 

Mooncake surface with spots 1. Crust with too much oil 2. Crust resting time too long

3. Syrup and lye water not mixed

4. Too much flour dusting

Mooncake skin and filling separation 1. Too much water in the filling

2. Too much oil in the filling

3. Too much flour dusting mixed into the crust during filling

4. Crust recipe with too high oil ratio

5. Inappropriate combination of crust and filling softness

Mooncake pale, surface not colored 1. Syrup too thin

2. Too low syrup ratio in the recipe

3. Lye water concentration too low

 

 

Category: A useful tip

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The Mystery of Pie Shop Customer Churn Revealed!

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Frequently Asked Questions about Mooncakes (Part 1)

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