Common problems when making moon cakes and how to fix them

Currently, handmade moon cake making trend is very developed. Instead of buying, many young people make moon cakes for their families. During the baking process, you may encounter problems or failures that make the cake not as delicious and beautiful as the outside. Below is a summary of the problems of moon cake and how to fix it.

1. Sugar water is stagnant

The moon cake juice is very important, it is decided whether your moon cake is delicious and beautiful. Cooking sugar in moon cake is very simple, but one of the most common problems people have is sugar water with tiny particles. The reason is that you used a stirring spoon or chopsticks. An important rule is to not use anything that stirred sugar water during cooking.

1. You can soak the whole jar of sugar in the hot water. If not, pour the sugar water into the pot, add a little water and lemon juice to heat again.

How to cook sugar water to make moon cakes

2. Scones are dry and hard

Mooncake after baking is dry and hard, can be caused by many different causes.

1. Dry cake is because you bake too much or bake it at too high a temperature. You should let the baking temperature vary depending on the size, weight of each cake, the ratio of the cake to the bread.
2. Because the kernel and the crust are less oil, the oil has not absorbed into the core.
3. If only the crust is hard, it means that the sugar in your cake is too thick.

3. The cake is wet

1. The cake is wet because you bake the cake yet. You should bake the cake until the crust is dry, slightly hard like a biscuit. For 2 - 3 days later, the oil from inside the cake is absorbed into the shell will make the cake soft and delicious.
2. If the baking is finished, your bread has a delicious shell and you can eat it 2-3 days later, the oil-soaked cake will cause the cake crust to get wet.
3. If you use a small amount of granulated sugar to make cake, it will make the cake wet. You need to pay attention to how to prepare sugar water very well to be able to make delicious and satisfactory cakes.
4. When spraying water on a cake between grills, if you spray too much, it will cause the cake to get wet.

4. Flexible cake is dry or pasty

Flexible cake is dry or pasty because you mixed the flour yet to meet requirements.

1. Flexible dough cake when mixed must be soft, when touching the feeling of having sticky oil in hand, when it is put in 1-2 days, cooking oil is absorbed into the shell, the cake will be delicious. If you make delicious cakes from the moment you finish, the cake will be dry the next day.
2. The cake is pasty because you give too much oil or water. Correct this situation by adding powder to the dough until it is sufficiently flexible.

5. Quick cake is sour, moldy

1. Quick cake is moldy because your baking ingredients are not clean. You must always ensure hygiene and freshness of ingredients.
2. Freshly baked bread can be kept for a long time, so you should increase sugar content or if you prefer to eat light cake, you must store it in a refrigerator or use an early cake.
3. It may be because the cake is wet, condensing steam on the cake surface, meeting the air, the cake will be moldy.

How to preserve moon cake does not worry about mold

6. The bread is separated from the shell

1. The cake is separated from the shell because you have to make the unmatched bread, the unsheathed crust close to the core makes the air still inside the cake. When the temperature is high, the core is separated from the shell.
2. The second reason is because you put too little oil into the slugs. The filling must be sufficiently soaked in oil so that the baking process does not dry out. If you're done, when the steam evaporates and the cake is dry, you should add hot water to dissolve the ingredients and add the oil to continue the slug. Human must absorb oil, soft, smooth, new plastic to meet requirements.

7. The cake is difficult to shape

1. Because you knead the dough too much, it makes the powder run, making it difficult to shape.
2. When you have done the right recipe, put the cake in the mold and press the corners but when you put the cake out, the pattern is still not sharp. The reason is that you have been kneading too well, making the powder no longer soft, becoming tough and elastic, making it impossible to create small details.

8. Cracked cake when baking

1. One of the reasons for making moon cakes cracked when baking is because you knead the dough too dry and don't let the flour have time to rest for baking powder.

1. When baking moon cakes, people often scoop up a cake with a mixture of egg yolk, cooking oil. The cracked bread may also be caused by putting too many egg mixes on the cake or stirring when the crust is not dry. So you should use a special brush to determine a thin layer, and only when you see the crust shrink and no longer wet.

9. The cake is inflated when baked

1. The puff of cake is because you have not met the requirements yet, the cake is too wet to cause the cake to be deformed when baked.
2. Or it may be that you bake a cake at too high a temperature.

10. The cake on the color is not beautiful

1. Because your baking is not satisfactory, the cake is still young.
2. Baking on color is not good because you use sugar water just cooked to make cakes. The longer the sugar is, the more beautiful the cake is. You should add a bit of vegetable color or ship ash powder to the mixture on the cake when baking.