Role of Alkali Water in Making Mooncakes

The purpose of adding alkali water is threefold:

First, to neutralize the acid in the syrup, preventing the production of an unpleasant sour taste that would affect the flavor and texture.Mooncakes. Second, to increase the alkalinity of the mooncake skin, which aids in coloring; higher alkalinity results in easier coloring of the mooncake skin.

Third, the neutralization reaction between alkali water and acid releases a certain amount of carbon dioxide, promoting moderate expansion of the mooncake, making the skin more porous yet preventing deformation.The concentration of alkali water is also crucial. Mooncakes.

If the alkali water concentration is too low, leading to a large addition of alkali water, it would reduce the amount of syrup in the dough, causing the dough to become "stiff," making it difficult for the product to become oily and soft, prone to deformation.

Conversely, if the alkali water concentration is too high, it will result in over-coloring of the mooncake surface, increased alkalinity, and a deterioration of taste and texture. The sodium hydroxide concentration being too high can cause the mooncake surface to become overly colored, increase the alkalinity, and degrade both taste and texture.