Peach Mountain mooncakes can be stored in a greenhouse at a lower temperature.

Returning to oil refers to the fact that after the mooncake has been placed for a period of time, and the crust has absorbed a certain amount of water, oil, and oil inside the mooncake filling, the crust will become soft and oily, and the flavor of the mooncake will reach its best at this time. In cool weather, you don't need to put it in the refrigerator, you can store it at room temperature directly, if it's hot, you can put it in the fridge.

At home, the mooncakes are usually baked first and then cooled to warm when you can use a ziplock bag, and then placed in a dry place at room temperature to save it, put on 20 days no problem. The premise is to bake the moon cake must be baked through, there is also a moon cake filling in the do-it-yourself must be the moisture dry. If the moisture content is high, it will soon become moldy.

Japanese mooncakes, also known as "Momoyama mooncakes", Japan and fruit of a kind, the crust with traditional Japanese gold Momoyama skin refined from the unique flavor, Momoyama skin originated in Momoyama, Japan, the use of white soybean sand with egg yolks, milk, cream and other materials secret blend and become, the texture of the world famous for its delicate.

Types of mooncakes:

Beijing style, Canton style, Qu style, Su style, Taiwan style, Dian style, Jin style, Hong Kong style, Hui style, Chao style and so on. The main characteristics of Cantonese-style mooncakes are heavy oil, thin skin, filling, sweet. Beijing-style moon cakes are mainly characterized by sweetness and filling ratio moderate, exquisite appearance, thin and soft skin, layered.