Disadvantages of traditional moon cakes

Moon cakes, stuffed, pulped, baked cakes, reunion, special features, and ice crust. There are many kinds of moon cakes now, and many imported products flood the market: chocolate moon cakes, ice cream moon cakes, cream moon cakes and so on. But when it comes to the most traditional way to celebrate the Mid-Autumn Festival, the traditional old moon cakes are the most delicious. There is a story in every moon cake. Mooncakes in syrup are divided into Lu mooncakes and Beijing mooncakes. Lu moon cakes are also called flat moon cakes. In Taiwan Province Province, there are so-called Cantonese moon cakes, flat moon cakes, Soviet moon cakes, suede moon cakes and desktop moon cakes. Cantonese-style moon cakes look the most luxurious and weighty, emphasizing that the skin is thin and stuffed, the sugar and heavy oil are heavy, and the slag is not easy to fall off, which is suitable for gifts. The disadvantage is that it is not easy to preserve. Flat moon cakes, also known as moon cakes with paste, are filled with plain oil, mostly thick skin, and have the longest shelf life. The early Soviet-style moon cakes were mostly crisp, oily and sugary, and crisp. Now the improved Soviet-style moon cake is a little bigger than steamed stuffed bun, and its taste has been adjusted. Rice-cat moon cakes emphasize clear mouth, not greasy, and multi-layered skin is its characteristic. The last desktop mooncake can be said to have started at the latest, because Taiwan Province Province does not celebrate the Mid-Autumn Festival, so there is no such thing as mooncake, and mung bean bumps are mostly used instead. After many improvements, braised pork and mung bean convex are the most popular. Among Beijing-style moon cakes, the shell of one kind of moon cakes is made by mixing cooled syrup and dough. When making cake crust syrup, the impurities in syrup need to be extracted with protein solution, hence the name. In the present production, because the white sugar used is of pure quality, the process of extracting pulp is cancelled. The fillings mainly include rock sugar, moss, HongLing, rose and green plum. Mooncakes with flesh are characterized by delicate skin oil, soft and waxy taste and storage resistance. Mooncakes with flesh are characterized by the same proportion of skin and stuffing, much less stuffing than Cantonese style, more flour and unique flavor, so they are solid to eat. The source of fragrance is that the filling is mixed with sesame oil, because there is a lot of oil and sugar missing. Mooncakes with pulp can be kept fresh for one month at room temperature, but the biggest disadvantage is that they will lose a lot of slag.