Chapter 137 Mid-Autumn Festival Special: Invite Mooncake Making Recipe

Chapter 137 Mid-Autumn Festival Special · Research on Invite Mooncake Making Recipe

——Excerpted from Issue 3202 of "Journal of Qianyang"——

——The inside is handwritten by the Iron Warriors Primarch——

Abstract: Inspired by the frost-covered surface of Invite, many merchants within the planet have recently launched crystal mooncakes, using special edible raw materials to make crystal-like ice skins. However, different formulas used in the actual production process will lead to differences in the taste and color of the cakes. .

This article will explore the differences in using different raw materials to make cake crusts in order to optimize the taste and cost of the crusts and promote Invite mooncakes to more territories in the empire.

[Is your army so idle? 】

Keywords: Yinweite mooncake; production recipe; crystal ice skin;

1Research Materials and Methods

This article will take Invite's common lemon cookie filled mooncakes as an example. By using different ratios of cake crusts for quantitative testing, and adding an appropriate amount of ceramic powder to ensure the healthy diet of Space Marines, it is ensured that eating only mooncakes will not cause Space Marines to suffer from health problems. Osteoporosis and other serious problems that seriously affect combat occur.

["Just eat", I hope this is not the reason why a war group looked weak last time we cooperated. 】

1.1 Materials and instruments

Ingredients: Olympia glucose syrup, Nuceria potato powder, corn oil, lemon coloring, citric acid, oat powder, Golo meat, Pronin juice.

Instruments: Mooncake molds, mechanical scales, psychically protected hands, spoons.

[Are you worried about the unborn person emerging from the moon cake? 】

1.2 Experimental methods

Use 30g of Pronin juice, 300g of Nukeria potato powder, 150g of oat powder, 100g of Invite melted snow water, 300g of Olympia glucose syrup, and 30g of corn oil to make Invite specialty modified snowskin mooncakes.

The control group was processed according to the traditional formula.

First, use a mechanical balance to accurately weigh the raw materials according to the new recipe. Then add Pronin juice and Invit melted snow water to the oat powder and Nuceria potato powder, and stir to obtain a mixture. Then, heat and stir the Olympia glucose syrup and mixture until it boils. Finally, pour the liquid into the mooncake mold and heat it on the Gutera steamer. After about 10 minutes, open the lid and take out the gelatinous cake crust to cool outdoors.

Goro animal meat, lemon pigment, and citric acid are processed through traditional methods to obtain fillings, and the fillings and crust are combined to obtain an improved crystal mooncake.

[Donne would probably say it’s too sweet. It looks sweet. 】

The experimental group changed the ratio and accurately measured the flexibility and hardness of the crystal mooncake snow skin [How to measure, take a bite? 】, and measured the weight of different mooncakes, compared with the control group, and obtained the characteristics of raw materials and their role in making mooncakes through several sets of experimental results. Statistical sensory numerical methods are mainly used to evaluate the appearance and ice skin taste.

1.2.1 Determination of the optimal dosage of Pronine juice

In the ice skin, the proportion of Pronin juice is continuously changed, and other ingredients remain unchanged. The proportion of Pronin juice and corn oil is changed to 1:1, 1:2, 1:3, and 3:1.

1.2.2 Determination of the optimal dosage of Olympia glucose syrup

In the ice skin, the dosage ratio of Olympia glucose syrup is continuously changed, and other ingredients remain unchanged. The ratio of Olympia glucose syrup and corn oil is changed to 1:1, 1:2, 1:3, and 3:1.

1.2.3 Determination of the optimal dosage of oat powder

In the ice skin, the proportion of oat powder is continuously changed, and the other ingredients remain unchanged. The ratio of oat powder and Invit melted snow water is changed to 1.5:1, 2:1, 3:1, and 1:1.

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[Is anyone really still reviewing this publication? 】

1.2.4 Experimental design

According to the controlled variable method, an orthogonal design was adopted, and the comprehensive index of flexibility and hardness, as well as mooncake quality, were used as evaluation criteria to find the best production ratio of ice skin. See Table 1.

1.2.5 Measure the comprehensive index of flexibility and hardness

The mooncakes were used three hours after production to accurately measure the flexibility and hardness of the crystal mooncake snow skin, and a comprehensive index was obtained based on the weighted score.

1.2.6 Measuring weight

Weigh the mooncakes three hours after they are made using a mechanical balance.

1.2.7 Sensory numerical statistics

Taking into account the lack of members in the group, an evaluation standard questionnaire was issued to volunteers. See Table 2. The mooncakes are randomly distributed to volunteers to taste, the forms are collected, and the optimal formula is statistically evaluated.

[How many people are there in this group? one? two? 】

2 results

2.1 Effects of different pronine juice ratios on the quality of Invite ice skin.

Adding Pronin juice can effectively adjust the texture and taste of the ice skin, and change the color of the ice skin. A low ratio of Pronin juice can make the color of the ice skin and filling color form a more characteristic appearance of Invite, that is, milky white shell and lemon yellow Fillings. A high proportion of Pronin juice will cause the ice skin to be darker in color, but it will help the flexibility and elasticity of the ice skin.

After comprehensive consideration, the proportion should be selected according to the target army. Legions that pay attention to appearance should appropriately reduce the amount of Pronin juice. Legions such as Iron Warriors are recommended to increase the amount of juice.

[Don’t we pay attention to appearance? And why do you think we like to eat soft ice skin? 】

2.2 The impact of different Olympia glucose syrup ratios on the quality of Invite ice skin.

After adding Olympia glucose syrup, the hardness of the snow skin is directly proportional to the weight and the amount of syrup used. [You should try the special syrup of the Fist of the Empire, which is called the positive correlation between hardness and amount. ] However, the difference between Olympia glucose syrup and the control sample is not large, and excessive glucose syrup will have a significant impact on the transparency of the mooncake snow skin, [obviously because our syrup is not transparent. ] The more Olympia glucose syrup is added, the closer the snow skin is to purple, [do you use syrup or grape juice? ] Seriously damage the appearance of the mooncake, so that the Invert mooncake no longer has the characteristics of an ice and snow shell. [Does our syrup only have disadvantages? ]

In addition, as the amount of Olympia glucose syrup increases, the smoothness of the snow skin will show the characteristics of first increasing and then decreasing. Excessive use will cause particles to appear on the surface, similar to the cosmic debris floating on the outer circle of Invert, which is a feature that can be used.

[It is obvious that the topic of the next article of this group is to specifically study our glucose syrup with only disadvantages. 】

2.3 Effect of different oat powder ratios on the quality of Invert Snow Skin.

After adding oat powder, the stickiness of the snow skin is inversely proportional to the amount of powder. Excessive oat powder will cause the mooncake to stick to the surface of the teeth. [It seems that oat glue should be invented. ] In addition, the amount of oat powder has no obvious effect on the snow skin.

2.4 Analysis of experimental results

By measuring the various values ​​of mooncakes, the dominant factors are determined. The data in Table 3 show that in terms of hardness and color, Olympia glucose syrup has the greatest impact; in terms of flexibility and taste, Pronin juice has a greater impact; in terms of viscosity, oat powder has a greater impact.

3 Conclusion

The experimental results show that the amount of Pronin juice, Olympia glucose syrup, and oat powder has a great impact on the flexibility, hardness, color, and viscosity of Invert Snow Skin Mooncakes. According to the recipient of the gift, the finished product level and the actual production needs should be comprehensively considered, and the mooncake production formula should be combined to ensure that the gift meets the general needs of the recipient army.

[If the war is not serious, we would rather go directly to Invit to eat it locally; if the war is serious, how do you plan to send it? What a damn topic! Waste of Olympia glucose syrup! ]