Taste characteristics of five-nut mooncakes

The taste characteristics of five-nut mooncakes: sweet, soft and crispy, with a variety of nut flavors.

Five-nut mooncakes are one of the traditional Chinese pastries. Various parts of the country have their own recipes for making five-nut mooncakes. They are the most famous among the various mooncakes during the Mid-Autumn Festival.

It has the characteristics of exquisite ingredients, thin skin and rich fillings, delicious taste, not easy to break, and easy to carry.

This kind of mooncake is in the shape of a drum, with slightly bulging edges, clear patterns and writing, regular shape, no broken skin, no filling, and clear corners; the edge is ivory, and the bottom is brownish red; the taste is sweet, soft and crispy, and there are many kinds

Nutty aroma.

The five kernels of the five-nut mooncake refer to olive kernels, walnuts, black melon seeds, white sesame seeds and almonds. They are also made by adding sugared winter melon and ice meat mixed with orange cake.

Wuren mooncakes are not freshly baked and can be tasted immediately. Instead, they need to be cooled for 2 to 3 days until the cake becomes soft and oily before tasting.

How to choose mooncakes? Look at the appearance: First of all, the mooncakes are uniform in size and plump.

The surface of Cantonese-style mooncakes is light brown, the vertical wall is creamy yellow, the egg paste is evenly applied, and the pattern is marked with the factory name and filling core.

Beijing-style mooncakes have no pattern or product name, and have a brownish-yellow crust, such as homemade red dough. They are not bare, not raw, not mushy, and have no sugar or filling.

Second smell: fresh quality mooncakes can emit a unique and tangy fragrance of mooncakes. Due to different raw materials, the fillings have different fragrances.

If the mooncakes are made with low-quality raw materials or stored for a long time, they will smell a strange smell or smell.

The third is to taste: Generally, Cantonese-style mooncakes have thin crust and large fillings, pure taste, soft and refreshing texture.

The filling is mainly made of lotus paste, coconut paste, egg yolk, fruit and various meat fillings, and is moderately sweet and salty.

The filling of Beijing-style mooncakes is delicate and complicated.

There are four types of mooncake skins: oil skin, puff pastry, pulp skin and Jingguang skin; the filling core is divided into three categories: kneaded filling, fried filling and rubbed filling. The filling core contains more fruit ingredients, which can be seen after cutting.

From peach kernels, melon kernels, hemp kernels, osmanthus, green and red silk and various fruit ingredients, the red mooncakes also contain rock sugar, which tastes crispy, soft and delicate.

Low-quality mooncakes not only have tough skin and no crispy fillings, but also often have a bitter taste.