Cantonese-style mooncakes
Region:
Guangdong, Guangxi, Jiangxi.
Shape:
Generally round or square; color, the outer skin with different materials will vary in color.
Materials:
The most important feature of Cantonese mooncakes is the crust, which is usually made of wheat flour, transformed syrup, vegetable oil and lye, and then baked with a layer of egg wash after wrapping and shaping, resulting in a thin and thick crust with a fluffy texture.
The fillings are divided into sweet and savory, with sweet mooncakes usually filled with lotus seed paste or a variety of fruit puree fillings, and savory mooncakes usually filled with five kernels or preserved sausage fillings, although one or two salted egg yolks are usually added.
Features:
Thin and fluffy skin, beautiful shape, delicate pattern, clear pattern, unbreakable, well-packaged, easy to carry.
Beijing-style mooncake
Region:
Beijing-Tianjin and neighboring areas.
Shape:
Shape close to Cantonese mooncake, flatter and smaller than Cantonese mooncake.
Ingredients:
The traditional Beijing-style mooncake crust is mainly made of wheat flour, sugar, lard, and baking soda, while the filling is more homogeneous, with icing sugar, peach kernels, melon kernels, cinnamon, green plums or hawthorn cake, green and red threads, and sesame oil as the main ingredients.
Characteristics:
Peking-style mooncakes are generally sweet and sweet, with moderate sweetness and skin-to-filling ratio, generally 2:3 skin-to-filling ratio, heavy use of sesame oil, sweet flavor, and crunchy and loose texture.
Su-Style Mooncakes
Region:
Su-Style mooncakes originated in Suzhou and are popular in Jiangsu and Zhejiang.
Shape:
Su-Style mooncakes do not need to be shaped by molds like Cantonese mooncakes, but they are wrapped with fillings and shaped by hand, and their shapes are similar to those of ordinary pastries.
Materials:
Su-style mooncakes are made of wheat flour, caramel, edible vegetable oil or lard and water for the skin, wheat flour, edible vegetable oil or lard for the pastry, and lard, peach kernel, pine kernel, melon seed kernel, sweetened orange peel, yellow osmanthus, yellow set, rose or cooked ham for the filling. Mr. Tan Geography Studio synthesis, reproduced with permission
Features:
The most important feature of the Soviet-style mooncake is that it has a crispy crust, layers of crispy layers, flaky skin, beautiful color, fat but not greasy filling, fluffy, sweet and salty to the taste.
Tide Moon Cake
Region:
Tide Moon Cake is also known as Chiu Chow Style Moon Cake. The word "Chiu Chow Style Moon Cake" in Chinese refers to lard in the dialect of Chiu Chow and is popular in the Chiu Chow area of Guangdong.
Shape:
Generally round in shape, flat in body, white in crust, no need for mold shaping.
Materials:
The mooncake is similar to the Soviet-style mooncake, with a crispy crust. Usually lard, fine sugar, high-gluten flour and low-gluten flour are used to make the oil skin and shortening, while the fillings are mainly mung bean, black bean, crystal and purple taro, etc. The inner core includes various kinds of egg yolks or seafood (no core is allowed).
Features:
The skin is crispy and the filling is fine, the oil is not fat, the sweetness is not greasy, and the texture is soft.
Yunnan-style mooncake
Region:
Yunnan and neighboring areas.
Shape:
Flat round cake shape.
Materials:
The traditional Dian-style mooncake crust is simple, mainly honey, flour and powdered sugar, and in recent years, different crusts are also made according to different fillings, some with Cantonese-style oil crust, and some with Soviet-style white puff pastry. In terms of fillings, the Dian-style mooncake is not a huge pie, and the main characters of traditional fillings are only hard-crusted ham, washed sand, white sugar and sesame seeds. The use of special ingredients such as roses and "chicken fir" as fillings is an innovative approach only in recent years.
Features:
The cake has a loose, crispy skin with a beautiful filling, moderately sweet and salty, and a clear yellow color, oily but not greasy.
Taiwanese Mooncake
Region:
Taiwan.
Shape:
Round cake shape.
Ingredients:
Taiwanese mooncakes have two main types of crusts, a cake crust and a shortbread crust. The pastry crust is similar to the Cantonese mooncake, with a fluffy texture; while the shortbread crust is layered, and is generally made by wrapping the oil skin with water skin, then repeatedly rolling and encrypting, relaxing, wrapping the filling, shaping, and baking at low temperatures. Mr. Tan's geography studio synthesis, reproduced with permission
Taiwanese moon cakes are filled with date paste, lotus seed paste, bean paste, Wu Ren, coconut, cocoa, etc., which are very similar to Cantonese moon cakes, but less moist than Cantonese moon cakes.
Features:
Taiwanese mooncakes are represented by mung bean pastries and marinated meat aroma, with crispy, non-greasy skins and light, refreshing fillings.
Hong Kong style mooncake
Region:
Hong Kong, Guangdong region.
Shape:
Basically the same as Cantonese mooncakes, there are also glossy mooncakes, lace mooncakes and innovative shapes such as the Monkey King and the Longevity Star mooncakes.
Materials:
The crust of Hong Kong-style mooncakes is richer than that of Cantonese-style mooncakes, with three major categories: batter crust, mixed sugar crust and crispy crust, while the fillings are mainly made of five kernels, bean paste, rock sugar, sesame seeds and ham.
Characteristics:
Hong Kong-style mooncakes are based on Cantonese mooncakes, with a blend of dietary flavors from many places, mainly sweet, salty, salty-sweet, spicy and other flavors, which are rich in tastes and eclectic.
Huizhou-style mooncakes
Region:
Huizhou, Anhui Province.
Shape:
The shape is flatter and smaller than the Cantonese mooncake.
Materials:
Huizhou mooncakes are made of a shortbread crust, which is made by mixing the finest flour with vegan oil, and the cake flames are made of wild vegetables, which are pickled and mixed with fresh lard and sugar. For the filling, bean paste, jujube paste, lard, white sugar, lard, rose and cinnamon are the main ingredients.
Features:
Small and exquisite, white as jade, with crispy skin and full of filling.
Qu-style mooncake
Region:
Quzhou region, Zhejiang Province, is a specialty of Quzhou City, Zhejiang Province.
Shape:
Most of them are two inches round, and the special Qu-style mooncakes can be up to two feet, weighing more than two kilograms, with various auspicious and festive patterns drawn on the front with colorful sesame seeds dyed with vegetable pigments.
Materials:
Qu mooncakes are usually made with flour, sesame oil, caramel, soda ash, sprinkles, flour and sesame seeds for the outer crust, and sugar, orange cake, sesame oil, caramel, walnuts, peanuts and sesame seeds for the filling.
Features:
The biggest feature of the Qu-style mooncake is that sesame is the key ingredient, which makes it crispy and flavorful.
Qin-style mooncake
Region:
Shaanxi region.
Shape:
Uniform size and full circumference.
Materials:
Qin-style mooncakes with thick skin, the most seen on the market is the five-kernel mooncake, the skin is mostly made of flour, which is dry and hard due to the low moisture content, and the filling is made of dried fruits such as green and red silk, roses, orange cake, and five kernels.
Features:
There are many kinds of Qin-style mooncakes, with icing sugar, plate oil out of the head, mainly vegetarian, meat and vegetables, sugar, oil, tire material is more prominent, the skin is crispy filling sweet, sweet but not greasy.
Jin-style moon cakes
Region:
Shanxi region.
Shape:
Generally round cake type, with brownish-red and shiny surface.
Ingredients:
Jin-style mooncakes are based on oil, sugar and eggs in the ingredients, with leavened flour, sunflower oil, caramel, white sugar, refined flour and alkali to make the outer crust, and cooked flour, sugar, sesame oil, caramel, red silk, honey, walnuts kernels, peanuts kernels and green plums to make the filling.
Features:
"Filling with flour" is the most prominent feature of Jin-style mooncakes, sweet, mellow, rustic in appearance, mellow in flavor, crispy and refreshing, sweet but not greasy.
Specialty moon cakes appreciation
In addition to the above moon cakes, in recent years there are more and more special moon cakes, either with bold materials, or special shape, please enjoy a group of characteristics of innovative moon cakes.
Black and white chocolate mooncake
Coconut tea mooncake
Jasmine milk mooncake
Jiangnan sandwich meat mooncake
Berry and pomelo crust mooncake
Minghou cream mooncake
Three-color print mooncake
Three-color print mooncake
Purple potato six-color mooncake
The mooncake is also a mooncake of the same color. Purple Potato Six-Color Moon
Mugwort Five-Kernel Mooncake
Hemp Mooncake
Food and beverage friends, Mid-Autumn Festival is approaching, don't forget to eat a piece of mooncake and make a phone call home after a busy day.
Summary
Traditional flavors
Traditionally, for the mooncake, it is distinguished by origin, sales volume and characteristics. The current moon cakes ignore the core features and are divided by origin: Taiwanese moon cakes, Cantonese moon cakes, Chao-style moon cakes, Beijing-style moon cakes, Soviet-style moon cakes, Dian-style moon cakes, Hong Kong-style moon cakes, Hui-style moon cakes, Qu-style moon cakes, Qin-style moon cakes, and so on, to name but a few, the following list of ten common types and features.
1. Taiwanese mooncake: crispy skin with layers, white exterior and light filling.
2. Cantonese mooncake: thin skin, fluffy, sweet and filling.
3. 潮式月饼：重油、重糖，Taste soft.
4. Beijing-style mooncakes: exquisite appearance, thin and soft skin, layered, attractive flavor.
5. Soviet-style mooncakes: crunchy, crispy, layers of pastry, heavy oil but not greasy, sweet and salty.
6. 滇式月饼：crunchy skin and filling, sweet and salty, yellow color, oil but not greasy.
7. Hong Kong style mooncake: Improved Cantonese style, thinner crust, slightly less sweet filling.
8. Anhui-style mooncakes: small and exquisite, white as jade, crispy skin and full of filling.
9. Qu-style mooncake: crispy and delicious, sesame is the main character.
10. Qin-style mooncake: icing sugar, plate oil is heavy, crispy skin and sweet filling, sweet but not greasy.
Non-traditional flavors
Non-traditional mooncakes focus on changes in flavor, crust and filling, and the result of stepping out of the traditional mooncake style is the evolution of a wide range of mooncake types.
1. Ice-crusted mooncakes: characterized by the fact that the crust does not need to be baked, and is eaten after freezing. Transparent milky white skin mainly, but also purple, green, red, yellow and other colors. Flavors vary, and the appearance is very harmonious and interesting.
2. Japanese mooncake: Also known as "Momoyama mooncake", it is actually a kind of Japanese wagashi. The crust is made of Momoyama skin, and white beans, which were originally used as the filling, are used instead of flour, changing the tradition of mooncake crust.
3. French mooncake: It is a non-traditional mooncake made by combining mooncake culture and French patisserie craftsmanship, with flavors such as cheese, chocolate hazelnut, strawberry, blueberry, cranberry, cherry, and so on, which is flavorful, fluffy and delicate, and tastes similar to cupcakes and other French desserts.
4. Ice cream mooncake: mooncake made of ice cream as a filling, the crust is often made of chocolate, belonging to a kind of pastry.
5. Vegetable mooncake: characterized by the filling is mainly fruits and vegetables, with different flavors, fillings such as cantaloupe, pineapple, lychee, strawberry, melon, taro, umeboshi, orange, etc., with fruit juice or jam, with a refreshingly sweet flavor.
6. Seafood mooncake: belonging to the more expensive mooncakes, there are abalone, shark's fin, seaweed, skate columns, etc., with a slightly salty taste, known for its sweetness and aroma.
7. Tea mooncakes: also known as new tea ceremony mooncakes, with new green tea as the main filling, with a light and slightly fragrant taste. There is a kind of tea mooncake is mixed with oolong tea juice and lotus seed paste, more fresh feeling.