Warhammer 40k: Shattered Steel Soul

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 Primarch of the Iron Warriors——

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 filling mooncakes as an example. It will conduct quantitative tests by using different ratios of cake crusts and adding an appropriate amount of ceramic powder to ensure the healthy diet of Space Marines and ensure 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 mooncake production through several sets of experimental results. The statistical sensory numerical method is 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 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 ice skin is directly proportional to the weight and the amount of syrup. [You should try Imperial Fist’s special syrup. The hardness is directly related to the dosage. 】However, the difference between Olympia glucose syrup and the control sample is not big, and excess glucose syrup will have a significant impact on the transparency of the mooncake ice skin, 【Obviously because our syrup is not transparent. 】The more Olympia glucose syrup is added, the more purple the ice skin becomes. 【Did you use syrup or grape juice? 】 Seriously damage the appearance of the mooncakes, making the Invit mooncakes no longer have the characteristics of an ice and snow shell. 【Are there only downsides to our syrup? 】

In addition, as the dosage of Olympia glucose syrup increases, the smoothness of the ice skin will first increase and then decrease. Excessive dosage will cause particles to appear on the surface, similar to the cosmic debris floating in the outer circle of Invite, which can be regarded as a kind of utilization. features.

[Obviously the topic of the next article in this group is to specifically study our glucose syrup which only has shortcomings. 】

2.3 Effects of different oat powder ratios on the quality of Invite ice skin.

After adding oatmeal powder, the viscosity of the ice skin is inversely proportional to the amount of powder used. Excessive oatmeal powder will cause the mooncake to stick to the surface of the teeth. [It seems that it is time to invent oatmeal glue. 】Other than that, the amount of oat powder has no obvious effect on the ice skin.

2.4 Analysis of experimental results

By measuring various values ​​of mooncakes, we can determine the dominant factors. The data in Table 3 shows 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.

3Conclusion

Experimental results show that the dosage of Pronin juice, Olympia glucose syrup, and oat powder have a great impact on the flexibility, hardness, color, and viscosity of Invite snowskin mooncakes. The level and quality of the finished product should be considered based on the target of the gift. According to the actual production demand, the mooncake production formula is combined to ensure that the gift meets the general needs of the recipient's legion.

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