Beijing-style moon cakes, also known as Beijing moon cakes, originated in Beijing and Tianjin and its surrounding areas, and are also one of the four major schools of moon cakes in China. It is characterized by exquisite appearance, thin and soft skin, distinct layers and attractive flavor. In the north, Beijing-style moon cakes have a wide market, with moderate sweetness and the ratio of skin to stuffing, which is generally 4:6. The special flavor of stuffing is the main one, and the taste is crisp and loose. The production technology of Beijing-style moon cakes is fine.
The complexity of making Beijing-style moon cakes ranks first among the four moon cake systems in China. The making of Beijing-style moon cakes needs to go through many processes, including selecting materials, grinding, peeling, stuffing, filling, molding, baking and cooling. Every step needs strict operation and control to ensure the quality and taste of moon cakes. In the market, the most common Beijing-style moon cakes are naturally invited red and naturally invited white.
Specific classification of Beijing-style moon cakes:
1, Zilai white moon cake: refers to the moon cake with soft stuffing, which is made of wheat flour, soft sugar, lard or edible vegetable oil, crystal sugar, peach kernel, melon kernel, sweet-scented osmanthus, green plum or hawthorn cake, green shredded pork, etc.
2. Zilaihong moon cake: refers to the moon cake made of refined wheat flour, edible vegetable oil, soft sugar, maltose, baking soda, cooked wheat flour, sesame oil, melon kernel, peach kernel, rock sugar, sweet-scented osmanthus, green silk, etc., and made of crispy skin and soft stuffing.
3. Mooncakes with whipped cream: The crust of mooncakes with whipped cream is made of cooled clear syrup mixed with dough. The moon cake is made of wheat flour, edible vegetable oil, baking soda and syrup, and the cake surface pattern is beautiful, the taste is crisp and not hard, and the flavor is rich. The reason for pulp extraction is that in the past, when boiling cake syrup, protein liquid was needed to extract impurities from the syrup.
The above contents refer to Baidu Encyclopedia-Beijing-style moon cakes.