Fenshui is what we now call "alkaline water". It is mainly composed of potassium carbonate and sodium carbonate to prepare an alkaline aqueous solution with a PH value of 12.6, in which 10% phosphate and polyphosphate are added to ensure the water separation performance. Soaking water is mainly used in Cantonese style moon cakes or cakes, which is conducive to the coloring of moon cakes and the control of oil return and swelling taste.
 1、 What is Jian Water
 Soaking water is the most common ingredient in Cantonese pastries, which is a traditional auxiliary ingredient. It is mainly used to control the oil return speed of cakes, adjust the hardness and softness of cakes, increase the alkalinity of cakes, and is conducive to coloring. Generally, the easier it is to color the dough with water.
 The concentration of boiled water will also directly affect the coloring degree of the cake. More boiled water is used for moon cakes. The boiled water is used to synthesize the acidity of syrup. We all know that mooncakes are very sweet and difficult to color when baked. After adding boiling water, the mooncake will be golden yellow and the crust will be slightly fluffy.
 There was no such accurate proportion of water before. People usually use plant ash soaking solution to make water. Now we can also use baking soda solution instead of water. The bicarbonate sodium bicarbonate solution has a PH value of about 10. If you can't easily buy baking soda, you can put baking soda powder into the oven and heat it to 450 degrees Fahrenheit for 30 minutes to become edible alkaline noodles.