It's the Mid Autumn Festival in a few days. It's a tradition since ancient times to eat moon cakes on the Mid Autumn Festival, but ice skin moon cakes are very special. We all know that ice skin moon cakes are made of special materials and must be properly preserved. So is it frozen or refrigerated?
Why is the ice crust moon cake hard? The main ingredients of ice crust moon cake are glutinous rice flour, sticky rice flour and Chengfen. Compared with glutinous rice flour, glutinous rice flour is not sticky, which can avoid too soft glutinous taste of ice skin. Wheat starch, also called chengmian, not only makes the ice skin look more transparent, but also increases the toughness of the ice skin taste.
What's the problem? In fact, the problem comes from the glutinous rice flour! Why does the homemade ice skin moon cake become hard? How can it not be hard? Due to the aging and gelatinization of starch, hot glutinous rice amylopectin will gelatinize, which is easy to be decomposed by human digestive enzymes. After cooling, amylopectin in glutinous rice may regenerate like amylopectin (generally, amylopectin is not easy to regenerate, but in amylopectin When the polymerization degree of lateral short branched chain reaches 15-18, it may still cause regeneration), so it is not easy to be digested by digestive enzymes. Therefore, when the glutinous rice is cold, it will also become hard, sticky and chewy, affecting digestion.
Glutinous rice will be hard when it's cold, and it will be hard when it's cold, and it will be hard when it's cold!!! Just look at the overall formula, add
For other types of flour, delaying the adjustment makes the glutinous rice flour not so easy to harden, and reduces the degree of the hardness of the glutinous rice flour.
Because, there are improvers in it, just like many bread, there are improvers in it, so that the powder is not easy to age and keep the original taste.
Then how to make a hard ice moon cake? The right formula is enough. Glutinous rice flour, sticky rice flour and Chengfen are reasonable. Chengmian can make the ice crust not so hard. Sticky rice flour is not suitable to add too much, or there will be no soft Q taste.
Also, remember, be sure to keep it sealed! Is it frozen or refrigerated? Refrigerated.
The storage method of ice skin moon cake is very exquisite, and it can't be preserved at normal temperature. Because the filling of ice skin moon cake is fresh jam, which is easy to deteriorate under normal temperature; secondly, the crust of ice skin moon cake is mainly made of glutinous rice, which will become sticky glutinous rice after melting. Therefore, the frozen mooncakes must be kept in the refrigerator, especially the cut mooncakes, which should be put in the freezer and eaten as soon as possible. Since the appearance of ice skin moon cake, it has become a new favorite in the moon cake market. Its crystal clear ice skin, sweet jam filling and cold taste have won the public's love.
In general, in the case of unopened, put the frozen moon cake in the refrigerator's cold storage for preservation, and take it out directly for consumption when you want to eat it. After that, keep the frozen mooncakes in the freezer. But the frozen mooncakes directly taken from the freezer's freezer can't be eaten immediately, because the mooncakes preserved in the freezer will become hard and taste bad. The best way is to change the frozen moon cake from the freezer to the freezer half an hour before eating, so that the moon cake will thaw naturally, so that you can taste the soft waxy and sweet ice skin moon cake.
It is worth mentioning that the ice skin moon cake can not be preserved for more than two hours at normal temperature. Therefore, the insulation measures must be taken at room temperature. For example, the bakers have prepared a special insulation bag for ice skin moon cakes or for ice cream. Under the protection of this bag, the ice skin can be kept from melting for two hours. In addition, when the frozen moon cake is stored, it should not be put together with other food and sundries, so as to avoid cross flavor and loss of original taste and characteristics.