Su-style mooncakes emphasize seasonality, freshness and refinement, and are made without adding relaxing agents, creating a process that relies on folding the crust to achieve relaxation. Because of this unique process, in 2007, Suzhou-style mooncake production techniques were included in the intangible cultural heritage of Suzhou City to protect. There are sweet, savory, meat and vegetarian mooncakes. The main varieties of sweet mooncakes are rose, fruit, pretzel, bean paste, black sesame, mint ...... famous for water rose, crystal fruit, white sesame pretzel, sand lard. Salted mooncakes are made with ham, lard and fresh meat.
Why is the Soviet-style mooncake popular? I'm afraid it has something to do with its four main features.
Natural color and flavor. Suzhou is rich in produce. The osmanthus and roses of Huqiu and Guangfu, and the nuts and melons of East and West Mountains are the main raw materials of Suzhou-style mooncakes, and their color and flavor are natural.
Selection of materials. Soviet-style moon cakes are very strict selection of materials, roses must be picked in the morning, choose thick petals for processing, osmanthus to the silver cinnamon on the kiln in the light of the blessing of the best, pine nuts to choose the color of white grains full of peach kernels to choose the type of thin coat, melon kernels to choose the type of thin shells. Before baking, the mooncakes are stamped with round, square, triangle and gourd-shaped seals in the middle of the mooncake, which shows the culture of Suzhou people.
Craftsmanship is unique. The mooncakes are made without the addition of fluffing agents, relying on hand-folding the dough with water and oil to achieve fluffiness. The mooncake is filled with oil, sugar and nuts, with very little water added, resulting in a long natural shelf life.
The mooncakes are fresh and delicious. Soviet-style mooncakes are divided into two categories: sweet and savory, and baked and branded in the form of baking. Sweet mooncakes are mainly baked in a large oven, and savory mooncakes are mainly branded in a small oven. The mooncakes are ready to be sold and eaten right out of the oven, with a crispy filling and a beautiful flavor.
In the 1990s, Suzhou-style mooncakes accounted for more than 80% of the mooncake market in Suzhou, and went abroad and was highly praised by the Chinese. 1993, during the Mid-Autumn Festival, three Suzhou masters brought the Suzhou-style mooncakes to Singapore, and Singapore's most influential Chinese-language newspaper introduced in detail the mooncakes under the heading of "the newest mooncake in the market". The most influential Chinese-language newspaper in Singapore has described in detail the arrival of Soviet-style mooncakes in Singapore. At the end of the 1990s, with the impact of foreign food, the market share of Soviet-style mooncakes once fell to less than 20%, while Cantonese-style mooncakes dominated the Suzhou world.
Fortunately, in recent years, Suzhou people have been paying more and more attention to traditional culture, and Suzhou-style mooncakes have been reformed in line with the times. 2007 and 2008, Suzhou-style mooncakes won awards in the country for several years, and their share of the Suzhou market has gradually rebounded to more than 35%, and at the same time, they have been rapidly expanding to the whole country. 2005, Changfa first drew on the production process of Taiwan's wife cakes, and used the French style of pressing machine and push-roll molding machine to make the cake. Pressing machine and push-roll molding machine to replace the thousand years of manual molding process of Soviet-style moon cake crust, which greatly improved the efficiency and quality, and achieved standardized and clean production. Ye Shouhe, Cai Zhizhai, Yue Lou and other enterprises to meet the needs of modern people, in the varieties, flavors, health of the Soviet-style moon cakes have also made innovation and development. Consumers can expect that Soviet-style mooncakes are undergoing continuous innovation and development on the basis of tradition, incorporating healthy, diverse and fashionable flavors into them.
Su-style moon cakes, in terms of quality, day by day there is an improvement in the variety of colors has also been a great development, but in terms of production methods and fillings, skin, pastry and other preparations, is still similar to the traditional preparation methods.
Raw material formula Skin: white flour 9 kg cooked lard 3.1 kg caramel 1 kg 80 ℃ hot water 3.5 kg
Crisp material: white flour 5 kg cooked lard 2.85 kg
Filling: (1) water rose moon cake
Cooked flour 5 kg of sugar 11 kg of cooked lard 4.25 kg of sweetened lard 5 kg of walnuts 1.5kg pine nuts 1.5kg melon seeds 1kg sugar orange peel 0.5kg yellow ding 0.5kg rose 1kg
(2)Crystal Fruit Mooncake
Cooked flour 5kg shea butter 11kg cooked lard 4.25kg sugar lard 5kg walnut kernel 2.5kg pine nuts 1kg melon seeds 1kg sugar orange peel 0.5kg yellow ding 0.5kg yellow Osmanthus 0.5kg
(3)Sweet Legs Fruit Moon Cake
Cooked Flour 5kg Sheep Sugar 11kg Cooked Lard 4.25kg Sugared Lard 5kg Cooked Ham 1kg Walnut Kernel 1.5kg Pine Nut 1kg Melon Seed Kernel 0.5kg Sugar Tangerine Peel 0.5kg Yellow Dinh 0.5kg Yellow Osmanthus 1kg
(4)Pine Nuts and Jujube Cake
(4)Pine Nuts and Jujube Cake
(4)Pine Nuts and Jujube Cream Moon Cake
(5)Pine Nuts and Jujube Cream Moon Cake
Silver 16 kilograms of cooked lard 3.5 kilograms of sugar lard 0.75 kilograms of jujube 8 kilograms of pine nuts 2 kilograms of melon seeds 1 kilogram of sugar tangerine peel 0.5 kilograms of yellow ding 0.5 kilograms of yellow osmanthus 0.5 kilograms(5) water washed sand moon cake
Made of bean paste 28.5 kilograms of sugar lard 2.5 kilograms of sugar orange peel 0.5 kilograms of yellow ding 0.5 kilograms of yellow Osmanthus 1 kg
(6) lard sand moon cake
made of bean paste 22.5 kg sugar lard 8 kg yellow ding 1 kg yellow osmanthus 0.5 kg rose 0.5 kg
Method of production
1. big package of crispy pastry method: 5 kg of material to calculate each kilogram to do 12 moon cakes. First of all, the skin material into dough. The skin dough 1.6 kilograms, shortening dough 0.775 kilograms. Wrap the shortening around the crust and press it with a rolling pin to form a thin crust (0.67 cm). Roll into a round strip, cut into 10 pieces with a knife, and then the ends of the billet, along the incision to the inside of the folding pinch, snap with the palm of your hand flattened into a pancake shape, you can wrap the filling.
Points: the shortening wrapped into the skin, with a rolling pin should not be rolled too short, too narrow, so as to avoid uneven skin, affecting the quality of the shortening.
2. small package of puff pastry system: dough and shortening dough system with large package of puff pastry system. The skin and shortening material is divided into 10 small pieces, the shortening one by one into the skin, flattened with a flour cane, rolled and folded into a ball, and then snapped with the palm of the hand into a pancake shape can be wrapped in filling.
3. Filling: Mix according to the recipe and knead thoroughly to moisten. The following fillings need to be prefabricated into semi-finished products:
(1)Pine nuts date paste: first black dates to remove the core, clean, steamed and twisted into a crushed mud. Sugar into the pot with water, heat and dissolve into syrup, the concentration of bamboo chopsticks can be picked out of the silk for the right degree, and then the date paste, oil, pine nuts to join, mix well, burned to non-stick hand can be.
(2) water washing sand: 9 kg of red beans, 15 kg of sugar, 1.5 kg of caramel, 2.5 kg of oil, 3 kg of water, the same method and bean paste filling.
(3) lard sand: the bean paste used with the same water bean paste method. Specific method: the bean paste and sugar, lard, rose, osmanthus can be mixed well.
4. Packing: first take the bean paste filling snap thin on the pastry, and then take the lard, cinnamon and other mixes at the same time wrapped into the pastry.
5. molding: after wrapping the filling, in the pastry seal on the top type of paper, pressed into 1.67 cm thick flat moon cake blanks, 90 grams each, and then in the moon cake blanks stamped with a variety of name seals.
6. Baking: moon cake blanks pushed into the oven, the oven temperature is maintained at about 240 ℃, to be the pattern on the moon cake after the appropriate cooling, the upper and lower fire requirements of the same, baked 6 to 7 minutes cooked can be removed from the oven, to be cooled down after the plate.
7. Storage: before the box must be completely chilled, gently held and put, to prevent the skin from falling off the pastry, affecting the quality and aesthetics. It is best to add waxed paper or nylon bags to the outside of the mooncakes if they are shipped.
The mooncakes are usually stored in a cool and ventilated place. In the temperature of 30 ℃ can be stored for a month, but "bean paste" and "date paste" and other soft goods, the storage time is shorter.
Quality requirements
1. color: the surface of the golden oily, rounded edges of light yellow, the bottom of no burnt spots.
2. Shape: flat and full, in the shape of a flat drum, without cracks and leakage of the bottom.
3. Puff pastry: complete in appearance, clear and uncluttered puff pastry, no stiff or hard skin.
4. Inside: the thickness of the skin and filling is uniform, no shelling and hollow phenomenon, fruit cut pieces of appropriate thickness.
5. Taste: the crust is flaky, with a variety of fillings and normal flavor and aroma, no taste of harla and the bitter or astringent taste of the peel.