The vegetarian characteristics of Beijing-Tianjin moon cakes are mainly manifested in its stuffing and production technology. The fillings of moon cakes in Beijing and Tianjin are often vegetarian, such as bean paste, lotus seed paste, jujube paste, sesame and so on. These ingredients are mainly natural, healthy, low in fat and sugar, which meets the needs of modern people's healthy diet.
At the same time, the production technology of Beijing-Tianjin moon cakes also pays attention to maintaining the original flavor and nutrition of ingredients. Based on traditional production methods and modern baking technology, the taste of moon cakes is richer and more unique. Therefore, the taste characteristics of Beijing-Tianjin moon cakes should be mainly vegetarian.
Beijing-style moon cakes are one of the representative varieties of moon cakes in the northern region, with many patterns. Originated in Beijing and Tianjin and its surrounding areas, it has a certain market in the north. Its main characteristics are moderate sweetness and skin-stuffing ratio, generally the skin-stuffing ratio is 2: 3, and sesame oil is reused. It tastes sweet and crisp. The shape of Beijing-style moon cakes is also very beautiful, with distinct layers of crispy skin, thin and soft skin and attractive flavor.
Taste classification of Beijing-style moon cakes
1, Zilaibai moon cake
With wheat flour, soft sugar, lard or edible vegetable oil as the skin, crystal sugar, peach kernel, melon kernel, sweet-scented osmanthus, green plum or hawthorn cake, green shredded pork, etc. as the stuffing, it is made into crispy skin and soft moon cake through the processes of stuffing, forming, poking and baking.
2, naturally invited red moon cakes
Made of refined wheat flour, edible vegetable oil, soft sugar, maltose, baking soda, etc., cooked wheat flour, sesame oil, melon kernel, peach kernel, crystal sugar, osmanthus fragrans, green silk, etc., and made into crispy skin and soft moon cakes through stuffing, forming, punching, baking and other processes.
3, pulp moon cakes
The crust of the moon cake 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 so-called syrup extraction is because in the past, when boiling the syrup on the cake crust, the impurities in the syrup needed to be extracted with protein liquid, hence the name of the mooncake with syrup extraction.
4. Crispy moon cakes
Also known as Fanmao moon cake, it refers to the moon cake with crisp and soft crust made of refined wheat flour and edible vegetable oil, and the crust is well-layered, crisp and sticky after stuffing, forming, punching and baking.
Baidu Encyclopedia-Beijing-style moon cakes