Mooncake production steps text

Moon cake making steps text is as follows:

1, prepare the materials: the materials to be prepared include flour, filling (such as bean paste, lotus seed paste, five kernels, etc.), eggs, sugar, oil, spout (or edible lye water) and molds.

2. Make the crust: Mix the flour, sugar, oil, spout and eggs together and stir well until the dough is smooth. Let the dough rise for about 30 minutes.

3. Make the filling: Divide the filling (e.g. bean paste, lotus seed paste, five kernels, etc.) into equal portions of about 30 grams each.

4, filling: Divide the dough into equal parts, about 40 grams each. Take one portion of the dough, press it with the palm of your hand to form a pancake, put in one portion of the filling, wrap the filling tightly and roll it into a ball.

5. Shaping: Put the wrapped mooncake blanks into the molds and press them into mooncake shapes. Be careful to keep the mooncakes spaced apart for baking.

6. Baking: Place the mooncakes in the preheated oven and bake at 180℃ for about 15 minutes. Remove from the oven, brush the tops with egg wash, place back in the oven and bake for about 10 minutes until the tops are golden brown.

7. Cooling: Remove the baked mooncakes from the oven, place them on a cooling rack and let them cool completely before serving.

Origin of the mooncake:

The origin of the mooncake can be traced back to the Yin Shang period. According to folklore, mooncakes had become one of the delicacies of the people during the Tang Dynasty. It is said that during the time of Tang Gaozu Li Yuan, when General Li Jing returned from his campaign, on the 15th day of the 8th month, Turpan merchants offered hu cakes to wish him well. Li Yuan took the ornate cake box, took out the hu cake, pointed to the bright moon in the sky and said, "I should invite the toad with the hu cake." From then on, mooncakes gradually became the traditional food of the Mid-Autumn Festival.

Early mooncakes were made with relatively simple techniques and ingredients, mainly flour, sugar, oil and fillings. With the passage of history, the varieties of mooncakes and the production process gradually became richer and more diverse. By the Ming and Qing Dynasties, mooncakes had become a must-have festival food for every household during the Mid-Autumn Festival.

There are many kinds of mooncake fillings, such as bean paste, lotus seed paste, five kernels, salted egg yolks, etc. The special mooncakes of different places are unique. For example, Beijing's double-yolk lotus seed paste mooncake, Shanghai's five-kernel mooncake, Guangdong's icy mooncake and so on. Mooncakes are not only a traditional delicacy of the Chinese people, but also a good gift for friends and relatives during the Mid-Autumn Festival, signifying reunion and happiness.

Nowadays, mooncakes have become one of the common pastries in our daily life due to their innovative production techniques and flavors. During the important festival of Mid-Autumn Festival, tasting mooncakes, enjoying the moon and family reunion has become a traditional custom of Chinese folklore, inheriting the long history and culture of the Chinese nation.