As we all know, in the process of making moon cakes, water and edible oil will be fully stirred, and then processed and emulsified. After baking, the moisture content in the moon cake skin is about 5%, while the moisture content in the filling is about 20%.
When the moon cake is left standing for a period of time after forming, the moisture in the moon cake stuffing will be transferred to the moon cake skin, and the dried moon cake skin will absorb the moisture in the stuffing. Because oil and water are immiscible, the oil in the moon cake will seep out, making the whole moon cake look oily and very shiny. In addition, because the ice skin absorbs most of the water in the filling, it will taste softer.
Next, let's take a look at some tips for returning oil from moon cakes:
First, add the right amount of fructose syrup.
If the oil return effect of moon cakes is better, a proper amount of fructose syrup should be added in the process of making moon cakes instead of ordinary sucrose. It plays a very important role in the oil return, molding effect and permeability of moon cakes.
Fruit glucose syrup has very good moisture retention, which can keep the flavor and freshness of moon cakes well. The stuffing contains a lot of water, and oil will flow back after evaporation. Therefore, in the process of making moon cakes, appropriate amount of fructose syrup should be added to ensure oil return.
Second, keep enough time.
In fact, the oil return effect of moon cakes has a great impact on the environment. For example, in a relatively dry environment, moon cakes rely on their own moisture to evaporate oil back and forth, which is relatively slow and takes three to five days. In humid environment, the oil return time will be shortened.
So if you want the moon cake to have a good oil return effect, you must let it stand for enough time. It is recommended to leave it in a dry environment for more than 3 days and in a humid environment for about 2 days. If you pursue the speed of oil return, you can spray some water mist on the surface of moon cakes.
Third, invert syrup can be added.
In fact, adding invert syrup can also help moon cakes return oil better. Pour syrup can not only adjust the overall taste of moon cakes, because of its high quality, the basic finished moon cakes can return oil the next day after baking.
This is also the reason why invert syrup on the market is much more expensive than ordinary syrup. The quality of sugar is not the same at all, so if you want moon cakes to return oil well, you can also add appropriate invert syrup as an aid.
Finally, after the oil return is completed, as in the hot weather now, I suggest that you refrigerate the moon cakes. Before, the company sent a box of moon cakes, but I didn't care, because it was too hot, and it went moldy and deteriorated in less than a week. Everyone should pay more attention to this.