Study on the crust for snow skin mooncake preparation

According to the basic formula and sensory score,the optimal formula of ice skin mooncake crust added mung bean starch and rock candy was studied by the single- factor and orthogonal experiments. The results showed that the factors influenced on the crust quality were sequently the ration of sticky rice: mung bean starch: non- glutinous,peanut oil content,the proportion of sugar: rock sugar,and milk powder amount. The best recipe of snow skin mooncake crust was that: glutinous rice flour 6g,sticky rice flour 3g,white sugar 2g,non-glutinous 3g,milk powder 8g,peanut oil 3g,and milk 25 g. The ice skin mooncake crust with good quality was produced at the end and the sensory score of 85 was achieved.