Ice skin moon cakes are popular because they are easy to make and do not need to be baked in an oven, and they have a fresh taste. But I often encounter a problem when I make ice moon cakes at home. That is, it's easy to harden after the ice moon cakes are made. Do you know which link is wrong?
It's the newly made ice skin. It tastes good, but after a long time, the taste starts to harden. Why on earth is this?
The main ingredients of ice skin moon cake are glutinous rice flour, glutinous 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 glutinous rice flour!
Starch aging and gelatinization, hot glutinous rice amylopectin will gelatinize, easy to be decomposed by human digestive enzymes, after cooling, amylopectin and amylose in glutinous rice may regenerate (it is generally believed that amylopectin is not easy to regenerate, but when the polymerization degree of short amylopectin outside the amylopectin 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 other kinds of flour, delay the adjustment to make the glutinous rice flour not so easy to harden, and reduce the hardness of the glutinous rice flour.
Why don't the ice mooncakes and other mooncakes seem to be so hard?
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.
How to make a hard ice moon cake? The right formula is enough. Glutinous rice flour, glutinous rice flour and Chengfen are reasonable. Chengmian can make the ice skin not so easy to be hard. Glutinous rice flour is not suitable for adding too much, or there will be no soft Q taste.
Also, remember, be sure to keep it sealed!