Cantonese moon cake
Region:
Guangdong, Guangxi and Jiangxi.
Appearance:
Generally round or square; In terms of color, different colors of skin materials will be different.
Materials:
The biggest feature of Cantonese-style moon cakes is the crust. Usually, the crust is made of wheat flour, invert syrup, vegetable oil, alkaline water, etc. After filling and shaping, a layer of egg liquid is brushed and baked, which makes Cantonese-style moon cakes thin and thick, and soft in taste.
There are two kinds of fillings: sweet and salty. The sweet kind is generally lotus paste or various kinds of fruit paste, while the salty kind is generally five-kernel stuffing or sausage stuffing, but usually one or two salted egg yolks are added.
Features:
Thin and soft skin, beautiful shape, exquisite pattern, clear pattern, not easy to break, exquisite packaging and convenient to carry.
Beijing moon cake
Region:
Beijing, Tianjin and surrounding areas.
Appearance:
The shape is close to that of Cantonese-style moon cakes, and it is flatter and smaller than Cantonese-style moon cakes.
Materials:
The traditional crust of Beijing-style moon cakes is mainly made of wheat flour, soft sugar, lard and baking soda, while the stuffing is single, mainly made of rock sugar, peach kernel, melon kernel, sweet-scented osmanthus, green plum or hawthorn cake, green shredded pork and sesame oil.
Features:
Beijing-style moon cakes are generally sweet, with moderate sweetness and skin-to-stuffing ratio of 2: 3, and sesame oil is reused, which makes them sweet and crisp.
Su Shi yue pancake
Region:
Suzhou-style cakes originated in Suzhou are popular in Jiangsu and Zhejiang provinces.
Appearance:
Unlike Cantonese-style moon cakes, Su-style moon cakes need to be shaped by molds, but they are wrapped with fillings and shaped directly by hands, and their shapes are similar to those of ordinary cakes.
Materials:
Su-style moon cakes are made of wheat flour, caramel, edible vegetable oil or lard, water, etc., and crisp with lard, peach kernel, pine nut, melon seed kernel, sugar orange peel, yellow osmanthus, yellow ding, rose or cooked ham as stuffing. Teacher Tan's geography studio comprehensively arranged, please indicate the reprint.
Features:
The biggest feature of Su-style moon cakes is that the crust is crispy, the layers are stacked, the cortex is crisp, the color is beautiful, the filling is fat but not greasy, and the taste is crisp, sweet and salty.
teochow mooncake
Region:
Chaozhou-style moon cakes, also known as Chaozhou-style fork cakes and fork characters, refer to lard in Chaoshan dialect and are popular in Chaoshan area of Guangdong.
Appearance:
Generally, it is round, the cake body is flat, the cake skin is white, and there is no need for mold setting.
Materials:
Chaozhou-style moon cakes are similar to Soviet-style moon cakes, and their skins are crispy. Usually, lard, fine sugar, high-gluten flour and low-gluten flour are used to make oil skin and crisp, while mung bean, black bean, crystal and purple taro are the main fillings, and the kernel includes egg yolk or seafood (without kernel).
Features:
The crispy skin is fine, the oil is not fat, the mouth is not greasy, and the taste is soft.
Yunnan moon cake
Region:
Yunnan and its surrounding areas.
Appearance:
Flat round cake.
Materials:
The traditional Yunnan-style moon cake crust is made of simple materials, mainly honey, flour and powdered sugar. In recent years, different crust will be made according to different fillings, some with Cantonese oil crust and some with Soviet-style white pastry. In terms of fillings, the factions of Yunnan-style moon cakes are not huge, and the protagonists of traditional fillings are only hard-shell ham, sand washing, sugar and hemp seeds. It is an innovative technique in recent years to use special ingredients such as roses and "chicken fir" as fillings.
Features:
The crust is loose, the crust is crisp and the stuffing is beautiful, the sweetness and saltiness are moderate, the color is yellow, and it is oily but not greasy.
Desktop moon cake
Region:
Taiwan Province area.
Appearance:
Disc-shaped.
Materials:
There are mainly two kinds of table-top moon cakes, one is cake crust, and the other is pastry crust. The material of cake skin is similar to that of Cantonese-style moon cakes, and the taste is soft. However, the pastry has distinct layers. Generally, it is made by wrapping the pastry with water, and then repeatedly rolling, relaxing, filling, shaping and baking at low temperature. Teacher Tan's geography studio comprehensively arranged, please indicate the reprint.
The stuffing of table moon cakes is mostly jujube paste, lotus seed paste, bean paste, wuren, coconut, cocoa, etc., which is very similar to Cantonese moon cakes, but the humidity is not as good as Cantonese moon cakes.
Features:
Table-style moon cakes are represented by mung bean and braised pork, with crisp skin, not greasy, and light and refreshing filling.
hong kong style moon cakes
Region:
Hong Kong and Guangdong.
Appearance:
Basically the same as Cantonese moon cakes, there are also innovative shapes such as glossy moon cakes, lace moon cakes, and the Monkey King and Lao Shouxing moon cakes.
Materials:
The crust of Hong Kong-style moon cakes is richer than that of Cantonese-style moon cakes, including pulp crust, mixed sugar crust and crispy crust, and the fillings are mainly five kernels, bean paste, rock sugar, sesame seeds and ham.
Features:
Hong Kong-style moon cakes are based on Cantonese-style moon cakes, which are mixed with many food flavors, mainly including sweet, salty, salty and sweet, spicy and so on. They are rich in taste and eclectic.
Hui moon cake
Region:
Huizhou area in Anhui province.
Appearance:
Mooncakes with wider shapes are flatter and smaller.
Materials:
Hui-style moon cakes have crispy skin and are made of fine flour and plain oil. The cake flame is made of wild vegetables (bitter vegetables), which are pickled and mixed with fresh pork suet and white sugar. The fillings are mainly red bean paste, jujube paste, lard, sugar, lard, rose and osmanthus.
Features:
Small and exquisite, white as jade, with crisp skin and full stuffing.
Qushi moon cake
Region:
Quzhou, Zhejiang Province, is a specialty of Quzhou City, Zhejiang Province.
Appearance:
Most of them are round in two inches, and the special Qu-style moon cakes can reach two feet and weigh more than two kilograms. The colorful sesame seeds dyed with plant pigments on the front draw various auspicious and festive patterns.
Materials:
Qu-style moon cakes are usually made of flour, sesame oil, maltose, soda ash, dusting powder, flour hemp and sesame seeds, and filled with white sugar, orange cake, sesame oil, maltose, walnuts, peanuts and sesame seeds.
Features:
The biggest feature of Qu-style moon cakes is that sesame is an important raw material, which is crisp, fragrant and delicious, and has a strong taste.
Qin moon cake
Region:
Shaanxi area.
Appearance:
Uniform size, full week.
Materials:
Qin-style moon cakes have a thick skin, and the most common one in the market is Wuren moon cakes. The skin is mainly flour, which is relatively dry and hard because of its low moisture content. The fillings are mainly preserved fruits such as green red silk, roses, orange cakes and Wuren.
Features:
There are many kinds of Qin-style moon cakes, most of which are rock sugar and suet, mainly vegetarian, with both meat and vegetable, and sugar, oil and tire materials are more prominent, with crisp skin and sweet stuffing, but not greasy.
Jin moon cake
Region:
Shanxi area.
Appearance:
Generally, it is a round cake with a reddish brown surface and luster.
Materials:
The ingredients of Jin-style moon cakes are mainly oil, sugar and eggs. The crust is made of yeast, sunflower oil, maltose, white sugar, refined flour and edible alkali, and the stuffing is made of cooked flour, white sugar, sesame oil, maltose, red silk, honey, walnut kernel, peanut kernel and plum.
Features:
"Noodles as stuffing" is the most prominent feature of Jin-style moon cakes, which are sweet, mellow, simple in appearance, mellow in taste, crisp and refreshing, sweet but not greasy.
Appreciation of special moon cakes
In addition to the above mooncakes, there have been more and more special mooncakes in recent years, either with bold materials or special shapes. Please enjoy a group of innovative mooncakes.
Black and white chocolate moon cake
Tea-flavored coconut moon cake
Jasmine scented milk yellow moon cake
Jiangnan sandwich meat moon cake
Berry grapefruit cake Piyue
Ming Hu nai Xiang moon cake
Three-color printed moon cakes
Purple sweet potato six-color moon
Ai Cao Wu ren moon cake
Mayue cake
Catering friends, the Mid-Autumn Festival is approaching. When you are busy, don't forget to eat a moon cake and call home.
To sum up
Traditional taste
In the traditional sense, moon cakes are distinguished by origin, sales volume and characteristics. At present, moon cakes are divided into desktop moon cakes, Cantonese moon cakes, Chaozhou moon cakes, Beijing moon cakes, Soviet moon cakes, Yunnan moon cakes, Hong Kong moon cakes, Huizhou moon cakes, Qu moon cakes, Qin moon cakes, etc., and the list is endless. Here are ten common types and characteristics.
1. Desktop moon cake: crispy skin with layers, white appearance and light filling.
2. Cantonese moon cakes: thin skin, soft, sweet and full of stuffing.
3. Chaozhou moon cake: heavy oil and sugar, soft taste.
4. Beijing-style moon cakes: exquisite appearance, thin and soft skin, distinct layers and attractive flavor.
5. Su-style moon cakes: crispy, crispy and layered, heavy oil but not greasy, sweet and salty.
6. Yunnan-style moon cakes: crispy skin, moderate sweetness and saltiness, yellow color, oily but not greasy.
7. Hong Kong-style moon cakes: Improved Cantonese style, with thinner crust and slightly less sweetness of stuffing.
8. Hui-style moon cakes: small and exquisite, white as jade, with crisp skin and full stuffing.
9. Qushi moon cake: crispy and delicious, sesame is the protagonist.
10. Qin-style moon cake: rock sugar and suet are the most important, and the skin is crisp and sweet, sweet but not greasy.
Unconventional taste
Non-traditional moon cakes focus on the changes of taste, crust and stuffing. The result of jumping out of the traditional moon cakes is the evolution of exquisite moon cakes.
1. Ice-covered moon cake: The feature is that the crust does not need to be baked, and it is eaten after freezing. Mainly transparent milky white epidermis, but also purple, green, red, yellow and other colors. The tastes are different, and the appearance is very harmonious and interesting.
2. Japanese-style moon cake: Also known as "Taoshan moon cake", it is actually a kind of Japanese and Chinese gooseberry. The cake crust uses Taoshan skin, and the white beans originally used as stuffing replace flour, changing the tradition of moon cake crust.
3. French moon cake: it is a non-traditional moon cake made by combining moon cake culture with French pastry technology. It has many flavors such as cheese, chocolate hazelnut, strawberry, blueberry, cranberry, cherry, etc. It tastes mellow and delicious, soft and delicate, and it tastes similar to French West Point such as cupcakes.
4. Ice cream moon cakes: moon cakes made with ice cream as stuffing, and the crust is often made of chocolate, which belongs to West Point.
5. Mooncakes with fruits and vegetables: The characteristics are that the fillings are mainly fruits and vegetables with different flavors. The fillings include cantaloupe, pineapple, litchi, strawberry, wax gourd, taro, dark plum, orange, etc., with fruit juice or jam, which has a fresh and sweet flavor.
6. Seafood moon cake: It belongs to the more precious moon cake, including abalone, shark's fin, laver, ray column, etc. It tastes slightly salty and is famous for its sweetness.
7. Tea moon cake: also known as the new tea ceremony moon cake, with new green tea as the main filling and light and fragrant taste. There is a kind of moon cake with tea paste, which is mixed with lotus paste with oolong tea juice, which is more fresh.