There is the origin of moon cakes to talk about feelings. Rush 5

How much do you know about the origin of mooncakes.

The harvest and impressions of making moon cakes

August 15th Moon", in order to welcome the traditional festival, the school asked us to send representatives from each class to the canteen to make mooncakes, and I was one of them.

I happily walked to the cafeteria, and Mr. Ye was waiting for us in the cafeteria! As soon as we got there, Mr. Ye first asked us to line up and told us, "The master who makes the mooncakes will be here soon."

I was quick and grabbed the top spot, but Wang Jianyu grabbed my top spot. I didn't dare to show weakness and fight with him, but after thinking about it, forget it, anyway, I'm taller than him, standing behind him, I can see it clearly. When the mooncake chef came, I closed the "hippopotamus mouth" and closed the "zipper".

We came to the seat set by Mr. Ye and stood up. The uncle asked a question: "Why do you make mooncakes in the Mid-Autumn Festival?"

Zhang Weikai and I said in unison: "League members." Later, the chef briefly introduced us to the materials and how to make mooncakes.

Next, we started making mooncakes.

We first got the materials, and then we followed the steps to start working. I touched the puff pastry, sticky, the bean paste was hard and dark brown, I secretly dug a little bit with my fingers and tasted it, it was sweet. The flour, of course, is soft.

I grabbed a small ball first and tossed it around with both hands to make it tough.

Then, I put the ball of flour on the table, squished it vigorously, put the filling in the middle, and pulled up the edges around it like a dumpling and pinched it tightly. Then, rub it back and forth left and right in the palm of your hand like a rice ball, until it is round. Finally, after squashing it, a "Li Du" brand mooncake was completed.

The last process is to put these mooncake babies into the oven to bake.

The next day, the moon cakes were baked, yellow, shiny, and fragrant. Looking at these moon cakes, I can't help but think of my sister who is studying in Australia, the Mid-Autumn Festival is a festival of reunion, but she is alone in a foreign country, not knowing how to live and study. At this moment, I am reminded of the Song Dynasty poet Su Shi's "I wish people a long time, a thousand miles together." ”

I made 100 mooncakes in the Mid-Autumn Festival. One word. Tired!!

8 I have seen others say that it is delicious, and I still feel very happy. . .

lz, what's the problem with you, won't it be ** can't eat moon cakes (the same as me) erupted?

The experience of making moon cakes is as follows:

The Mid-Autumn Festival is coming, and my mother took my grandmother's house to learn how to make mooncakes.

When I arrived at my grandmother's house, I washed my hands first, and then reconciled the crust under my grandmother's guidanceThen prepare the ingredients: peanut oil, syrup, sugar, salt, soda, flour, caramel, water, bean paste, eggs. Steps:

Stir together water, salt, sugar and soda and set aside. Finally, add the syrup to the peanut oil, stir with a whisk, and add the appropriate amount of caramel.

I used a small scale to weigh 15 grams of moon cake crust, a total of 8 crusts for later use. Wrap the bean paste into the dough, sprinkle a thin layer of flour on the mooncake film, beat it left and right once to beat the rows of mooncakes, and finally, take out the egg yolk separately, beat it, and brush it with a brush with a layer of egg yolk juice.

Then put it in the oven and bake it at 375 degrees for 20 minutes! Twenty minutes later, a golden mooncake was displayed in front of me. I rushed to admire my masterpiece, but the greater the expectations, the higher the disappointment, and I realized it.

Although the baked mooncakes looked very good, there was an "oil leak" incident, and the corners oozed peach oil, which looked loose, and despite this, I still "accepted" this weird little mooncake.

I started to make mooncakes again, and soon a mooncake with bean paste filling was made, and then I made a mooncake with lotus paste and egg yolk filling, and I also carefully wrapped the lotus paste and egg yolk filling into the pie crust. The translucent orange peach filling was pressed flat by me, and it was a little protruding, much like a concave hillside, I gently poked the filling into the shell, and then put the finished mooncakes in the mold and pressed it hard.

Wow! It's so beautiful, with hearts, flowers, bears, and kittens. All kinds of small moon cakes were placed in front of me, and I couldn't wait to take a bite, but my mother hurriedly said:

It's not baked yet! With that, he went to the oven and baked it for 20 minutes, and the fresh and delicious mooncakes were baked.

Looking at the mooncakes I made myself, I felt happy: "Wow, it's really fun to taste the mooncakes made by my novices!" "”

There are many firsts in my life, and this is my first time making mooncakes. Under the bright moon of August 15, I bite the "fruits of labor" and feel sweet in my heart

The mooncakes made with dried fruits and nuts that the family loves are so delicious.

The appearance of moon cakes describes the appearance of moon cakes in detail, as for the feeling of eating moon cakes, you can associate some stories about moon cakes about yourself from eating moon cakes, moon cakes are a must-have for the Mid-Autumn Festival, about reunion, you can associate things at home.

The traditional Cantonese moon cake is heavy on sugar and light on oil, although the moon cake skin is relatively thin, but because the filling is full and the ingredients are very particular, this kind of Cantonese cake tastes particularly sweet and greasy. Pair it with heavily roasted, darker, and heavier teas, such as Tieguanyin and Ginseng Oolong Tea. In addition, if it is a modified Cantonese mooncake with a light sweet taste and a dense texture, it can be paired with a tea with a floral fragrance or a tea with a clear fragrance, which has the function of enhancing the flavor.

As for Taiwanese mooncakes with crispy and smooth skin, separated skin and filling, and refreshing and non-greasy taste, you can consider pairing it with various types of oolong tea, such as Tianwu tea, top frozen oolong tea, etc. The Suzhou-style mooncakes that taste crispy and crispy, sweet and delicious have a lot of oil content and a particularly heavy sugar taste, and are paired with a fragrant jasmine fragrance, such as Japanese jasmine tea and jasmine oolong tea, the taste will be better, especially when the fragrant jasmine fragrance overflows in the mouth, making people feel a refreshing taste.

Japanese or European cake crusts, or cold snow cakes, are not suitable for hot tea drinks, but are more suitable with cold drinks, such as Korean barley tea, Suntory oolong tea, or cocktails made with some gin in oolong tea. For example, Biluochun green tea, Longjing, etc., can be paired with pastries or desserts to reduce the sweetness and greasyness.

I tasted this egg yolk mooncake in my mouth and looked at the bright moon in the sky. Each bite is sweet and cool.

All penetrate into the heart and lungs, looking at the moon, I feel that I am missing people far away.

I am also blessing the people around me. Life is like the moon, there are always joys and sorrows in the bright moon, and the moon is full and lacking.

On Friday, our club class was about making mooncakes with colored clay. It made me experience the joy of success.

The teacher first asked us to make a big circle and a small circle, and then let us make all kinds of decorations. Under the careful guidance of the teacher, every student in our class made a beautiful mooncake. We were very happy to see all kinds of colorful mooncakes we made.

Mooncakes symbolize reunion. It's almost the Mid-Autumn Festival, and I wish my teachers and classmates a happy Mid-Autumn Festival in advance!