There are many kinds of moon cakes in China, including Beijing style, Guangdong style, Soviet style, desktop style, Yunnan style, Hong Kong style, Chaozhou style and even Japanese style. As far as taste is concerned, it is sweet, salty, salty and spicy.
; In terms of stuffing, there are five kernels, red bean paste, rock sugar, sesame seeds, ham moon cakes and so on; According to the skin, there are three categories: pulp skin, mixed sugar skin and crispy skin; The relevant categories are as follows:
(1) Cantonese moon cake
Cantonese moon cake, also known as Guangdong moon cake, is the largest moon cake at present. They originated in Guangdong and its surrounding areas, prevailed in Guangdong, Hainan, Guangxi and other places, and have been popular all over the country.
And spread to southeast Asia and European and American countries where overseas Chinese live in concentrated communities. Cantonese-style moon cakes are named after being mainly produced in Guangdong, and they have been well-known in domestic and foreign markets as early as the late Qing Dynasty and the early Republic of China. The main features of Cantonese moon cakes are: selection.
Excellent materials, meticulous workmanship, exquisite embossed pattern on the cake surface, novel style, thin skin and many fillings, soft and bright, golden color, salty and sweet taste, and good tea and wine.
Alcohol never tires of eating.
According to the crust, Cantonese mooncakes can be divided into three categories: syrup crust, pastry crust and ice crust. Among them, mooncakes with sugar water are the main ones, because mooncakes with sugar water have a long history and are widely spread.
In addition, the skin is soft and moist, the skin is golden red, and the plasticity is great, such as Rongkou sweet cake, seafood salty cake and moon cake with both sweetness and saltiness for human beings, which has a long shelf life and is one of the moon cakes with sugar water skin.
Big feature.
Crispy moon cakes and frosted moon cakes are only a few decades old. Among them, the pastry moon cakes are golden in color, which is created by absorbing western snacks and combining the characteristics of Cantonese moon cakes. It mainly
The main characteristics of Rongkou sweet cake are: it is loose and sweet when eaten hot, with butter flavor, and crisp and delicious when eaten cold. Frozen moon cakes originated from the practice of banana cakes. The crust of the cake is as white as jade. You must make it after making it.
It must be kept in an incubator at 2-5 degrees Celsius.
(2) Beijing-style moon cakes.
Beijing flavor moon cake is a kind of moon cake represented by Beijing's production technology and flavor characteristics. Like sesame seed cake, the skin is crisp and delicious.
Extraction of moon cakes from pulp
The moon cake is made of wheat flour, edible vegetable oil, baking soda and syrup. The cake has beautiful patterns, crisp but not hard taste and rich flavor.
Zilai white moon cake
It refers to using wheat flour, soft sugar, lard or edible vegetable oil as skin, and using rock sugar, peach kernel, melon seed kernel, sweet-scented osmanthus, green plum or hawthorn cake, green shredded pork as stuffing. Wrap, shape, poke and bake.
Moon cakes with crispy skin and soft stuffing.
Zilaiyong moon cake
It refers to refined wheat flour, edible vegetable oil, soft sugar, maltose, baking soda, etc. Used to make skin, as well as cooked wheat flour, sesame oil, melon seeds, peach kernels, rock sugar, osmanthus, green shredded pork and so on. It's used for stuffing.
Mooncakes with crisp skin and soft stuffing are made by shaping, punching and baking.
Beijing-style pancake moon cake (suede moon cake)
It refers to the moon cake with soft skin made of refined wheat flour and edible vegetable oil. After filling, molding, punching and baking, the skin is clear and crisp, and the filling is convenient and not sticky.
(3) Soviet-style moon cakes.
Su-style moon cakes are rich in flavor, pay attention to oil and sugar, and prefer crispness; Wheat flour, maltose, oil, water and so on. They are all used to make skin, wheat flour and oil are used to make crispy skin, and then they are made into crispy skin, stuffed, shaped and baked.
Crispy moon cakes are processed and originated in Suzhou.
How to make Soviet-style moon cakes with 100 fruits;
First, the skin:
1, use two cups of white flour, two-fifths of vegetable oil, one tablespoon of honey and half a cup of hot water at about 70 degrees Fahrenheit. Stir well and set aside.
2. Crispy parts; 1 cup flour, 2/5 cups vegetable oil without water, mix flour and oil evenly, and knead repeatedly for later use.
Divide 1 and 2 into 20 parts respectively, then flatten the material of 1 by hand, then wrap 2 parts of the material in it, flatten it, dry it into a rectangle, then roll it horizontally into a turtle back shape from left to right, and dry it.
Circular use.
2. Cake stuffing: half a cup of sticky rice flour or flour (fried), three quarters of white sugar powder, one quarter of white sugar, three spoonfuls of vegetable oil, half a spoonful of wine, one spoonful of honey and candied kumquat (cut).
Two spoonfuls (soybean size), walnut cut into a quarter cup of beans, a spoonful of pine nuts, a spoonful of sesame seeds, a spoonful of preserved pineapple and a spoonful of melon seeds, and mix well for later use.
3. Divide the stuffing into 20 minutes, wrap them into the skin one by one, and gently press them into the shape of moon cakes by hand. Put it in a baking tray, put it in the middle of the oven, open it at 350 degrees Fahrenheit, bake it for 20 minutes, and then separate the cakes.
Turn over and bake at 300 degrees 15 minutes or so until both sides turn pale yellow.
In the same way, you can change the hundred fruit stuffing into bean paste and lotus seed paste to make various Soviet-style moon cakes.
(4) Yunnan moon cakes. Yunnan-style moon cakes are mainly originated and popular in Yunnan, Guizhou and surrounding areas, and are gradually liked by consumers in other regions. Their main feature is that the stuffing is Yunnan flavor.
Ham, crust and vegetables are loose, and the stuffing is salty and sweet, which has the unique flavor of Yunnan ham.
Yuntui moon cake, also called Yunnan moon cake, has its own advantages compared with Suzhou moon cake and Cantonese moon cake. Yuntui moon cake is made of Xuanwei ham, a specialty of Yunnan, with honey, lard and sugar as fillings.
It is baked with purple wheat flour from Chenggong, Kunming. Its surface is golden yellow or brownish red, with a hard shell outside, oily and gorgeous, and a thousand layers of pastry wrapped in stuffing. This kind of moon cake not only has fragrance.
Ham, sweet and salty honey juice, tastes comfortable, but not greasy.
Yuntui moon cakes have a long history. According to legend, in the late Ming and early Qing dynasties, they retired to Li Yong (about AD 1649- 1656), the emperor of the Nanming small court in Kunming, and they were miserable all the time. Yiwei Mikuriya
The teacher used his quick wits to cut Yunnan ham into cubes, mixed with honey and refined sugar, and served steamed snacks, which was called "cloud-legged steamed bread". Because of its rich fragrance and mellow taste, it is suitable for sweet and salty taste.
The emperor ate a long face and repeatedly praised it. Since then, it has been listed as a timely snack in the imperial kitchen.
Later, the practice of steaming steamed buns was introduced to the people, and gradually changed from steaming to baking, from the shape of steamed buns to the shape of round cakes. During Guangxu period, there was a Hu-run "harmony" in Kunming Sanjian (place name).
Xianglou "Dim Sum Shop" was the first pastry shop with "four-two-tuo" (that is, each pastry weighs four-two, four-two 16, which is exactly the same as the old scale at that time, hence the name). The stuffing is divided into four varieties: ham, sugar, sand washing and hemp seed. from
Later, the Mid-Autumn Festival came, and Kunming citizens rushed to buy "four or two tuo".
In the early years of the Republic of China, Chen Huiquan, the owner of Jiqingxiang pastry shop, baked the hard-shell ham moon cake for the first time on the basis of the "four-two-tuo" ham red cake, which was very popular and prosperous, and the shop changed from small to large.
. The making method of Jiqingxiang Yuntui moon cake is as follows: firstly, the ham is washed and boneless, cut into large pieces and steamed, then cut into diced meat the size of soybeans with a knife, and mixed with honey, sugar and cooked noodles as stuffing.
Heart, wrapped in dough made of white oil, powdered sugar and honey. Bake over medium heat. This kind of moon cake has the characteristics of crisp, loose and fragrant, and has become a representative famous food in Yunnan.
(5) Chaozhou moon cakes
Chaozhou moon cakes have a flat body, a white shell, and a crisp filling.
Lard is the protagonist of traditional Chaozhou moon cakes. There are two kinds of traditional Chaozhou moon cakes: one is mixed with lard, called Yuelao cake; There is a kind of peanut oil called clear oil cake. Generally, Chaozhou books are made.
Moon cakes with strong Chaozhou local characteristics are all called moon cakes.
New moon cake varieties in 2006
Ice-covered moon cakes: the characteristics are that the crust of the cakes need not be baked, and they can be eaten after freezing. The epidermis is mainly transparent ivory, but also purple, green, red, yellow and other colors. The taste is different and the appearance is harmonious and interesting.
Fruit and vegetable moon cake: it is characterized by fruit and vegetable, soft stuffing and different flavors. The fillings include cantaloupe, pineapple, litchi, strawberry, wax gourd, taro, dark plum and orange, and fruit juice or pulp.
Therefore, it has a fresh and sweet taste.
Seafood moon cake: it is a relatively expensive moon cake, including abalone, shark's fin, laver, thunder column and so on. It tastes slightly salty and is famous for its sweetness.
Cold moon cake: made of lily, mung bean and tea mixed with moon cake stuffing. This is the latest innovation, which has the effect of nourishing and beautifying.
Coconut milk moon cake: The fillings are freshly squeezed coconut milk, light milk and melons and fruits, with low sugar content and oil content, sweet taste, rich coconut fragrance and fragrant taste. Has the effects of moistening, invigorating stomach and caring skin.
Tea moon cake: also known as the new tea ceremony moon cake, with new green tea as the main filling, the taste is light and fragrant. There is a kind of tea mud moon cake, which is fresh with oolong tea juice mixed with lotus seed paste.
Health Moon Cake: This is a functional moon cake that appeared the year before last, including ginseng moon cake, calcium moon cake, medicated moon cake and iodine moon cake.
Pictographic moon cakes: formerly called pork cakes, with hard fillings, mostly for children; Vivid in appearance, it is a new pet for children.
Mini moon cake: The main shape is small and exquisite, and the practice is exquisite and elegant.