Disadvantages of traditional mooncakes, disadvantages of Suzhou style mooncakes

Mooncakes, multi-flavored filling, pulp, hemp cakes, reunion, characteristics, snow skin Today's mooncakes are varied, and many imported products have flooded the market: chocolate mooncakes, ice cream mooncakes, cream mooncakes, ......Wait a minute. But when it comes to the most traditional way to celebrate the Mid-Autumn Festival, it is the traditional old mooncakes that have the most flavor.

Every mooncake has a story to tell. Pulp moon cakes Pulp moon cakes Pulp moon cakes are divided into Lu style moon cakes and Beijing style moon cakes. Lu-style moon cakes are also called flat moon cakes.

In Taiwan, the more well-known are the so-called Cantonese moon cakes, flat moon cakes, Suzhou-style moon cakes, fluffed moon cakes and Taiwanese moon cakes. Cantonese moon cakes look the most luxurious and the most weighty, emphasizing thin skin and rich filling, heavy sugar and heavy oil, and it is not easy to drop slag, suitable for gifts, but the disadvantage is that it is not easy to preserve. Flat moon cakes, also known as pulp moon cakes, are filled with vegetarian oil, and are mostly thick skin, and have the longest shelf life.

In the early days, Suzhou-style mooncakes were mostly puff pastry, oily and heavy, crispy and crispy, and now the improved Suzhou-style mooncakes are a little bigger than xiaolongbao, and the taste has also been adjusted. The fluffing mooncake emphasizes a clear mouth, not greasy or greasy, and its multi-layered crust is its feature. The last Taiwanese moon cake can be said to have started the latest, because Taiwan does not prosper the Mid-Autumn Festival, so there is no so-called moon cake, mostly replaced by mung bean convex, after many improvements, braised meat mung bean convex is the most popular.

In Beijing-style moon cakes, there is a kind of moon cake skin is a pulp made of cooled clear syrup to prepare dough, and when boiling the crust syrup, it is necessary to use egg white liquid to extract the impurities in the syrup, hence the name of the syrup moon cake. In the current production, because the quality of the white sugar used is pure, the process of pulp extraction has been cancelled. The fillings mainly include rock sugar, green silk, red silk, rose, green plum, etc.

The characteristics of pulp mooncakes are that the skin is oily and delicate, soft and palatable, and resistant to storage. The characteristic of the pulp moon cake is that the proportion of the skin and the filling is the same, the filling is much less than that of the Cantonese style, more flour is added, and there is a unique aroma, so it tastes solid. The aroma is because the filling is mixed with sesame oil, because there is a lot less oil and sugar, and the pulp moon cake can be kept fresh for a month at room temperature.

How to make traditional mooncakes:

1. Puff pastry making method: wrap the puff pastry into the leather, press it into a thin crust with a roller dough pin, roll it into round strips, cut it into small pieces with a knife, and then fold the two ends of the small billet along the incision to the inside, and flatten it into a pancake shape with the palm of your hand to wrap the filling.

2. Stuffing (pine nut jujube paste):

First, the black dates are pitted, washed, steamed and ground into a crushed paste. Put the sugar into the pot and add water, heat and dissolve into syrup, the concentration is moderate to be able to pick out the silk with bamboo chopsticks, and then add the jujube paste, oil and pine nuts, mix well, and burn until it is not sticky.

3. Stuffing: first take the bean paste filling and rub it thin on the puff pastry, and then take the mixture such as diced lard and osmanthus and wrap it into the puff pastry at the same time.

4. Molding: After wrapping the filling, paste the upper type of cushion paper on the puff pastry seal, press it into a flat moon cake blank, and then stamp the moon cake blank with various names on the green moon cake blank.

5. Baking: The green moon cake is pushed into the furnace, the furnace temperature is kept at about 240, and the pattern on the moon cake is properly cooled down, and the upper and lower fire requirements are the same, and the baking can be baked after 6 or 7 minutes of cooking, and the plate is put on the plate after it is cooled.

However, with the progress of the times, snack goods prefer modern moon cakes, the pursuit of novel and unique, while constantly innovating in taste, compared with the unchanged taste of traditional moon cakes, the modern version of moon cakes is more mellow and more delicious in taste, such as snow skin moon cakes, its texture and taste are indeed more favored by young people.

The disadvantages of traditional moon cakes are as follows.

The first shape is relatively simple, without features, and it is difficult to attract people.

Second, the taste is relatively simple, although in recent years there have been many kinds of individual flavors invented, but in fact, it is still a change of soup without changing the medicine, or a heart in a dough cake, so it cannot change his taste.

Third, now that the traditional moon cake has lost its meaning, many units are issuing moon cake coupons, and then some people carry out **, ** and then take it out to sell, so there are fewer and fewer people who really eat moon cakes.

However, Chinese celebrate traditional festivals, eating traditional food is a manifestation of cultural self-confidence, and we should maintain our original intention.

Categories: Gastronomy Cooking.

Analysis: With the Mid-Autumn Festival approaching day by day, moon cakes have gradually become a good gift for relatives and friends. But will people be able to taste these kinds of food without hesitation?

A few days ago, the reporter made a special trip to visit the relevant experts of the Department of Gastroenterology of **Fuzhou General Hospital. According to the Health News, experts pointed out that 8 types of patients should not eat moon cakes, otherwise it will endanger the health of the clan and cause the onset of the disease.

These 8 types of diseases are diabetes, hypertension, hyperlipidemia, coronary heart disease, duodenal ulcer, cholelithiasis, gastric disease, and pancreatitis. Experts believe that moon cakes contain a lot of sugar, which will increase blood sugar in the human body and secrete gastric acid. When eating too much moon cakes, it is easy to cause disease attacks, especially after eating moon cakes for patients with high blood lipids, hypertension, coronary heart disease, etc., the sugar and lipids in moon cakes will not only increase the viscosity of blood, aggravate the degree of cardiac ischemia, induce myocardial infarction, but also cause acute pancreatitis, severe abdominal pain and stomach pain, which is not conducive to the healing of gastroduodenal ulcers.

Diabetic patients can also cause complications such as cardiovascular and cerebrovascular diseases, kidney lesions and neuropathy due to high blood sugar.

Experts warn that patients with the above symptoms should eat less or no mooncakes, and other ways to celebrate family reunions can be used to avoid the gains outweigh the losses caused by "cravings".

1. Cantonese moon cakes are made with exquisite materials, fine craftsmanship and rigorous production, so that their skin is thin and soft, the color is golden, the patterns are exquisitely convex, the shape is beautiful, the filling is large and oily, the filling is diverse, the quality is stable, the flavor is pure, sweet and delicious, and the aftertaste is endless, and it has become the leader of the moon cake clan. It has been coveted by consumers from different social strata, different income levels, and different life interests, forming a trend of eating Cantonese-style mooncakes all over the country, regardless of the north and south, and people regardless of the old and young. Even overseas Chinese and international students living abroad, as far as Japan, Southeast Asia, Australia, and the United States, all use Cantonese mooncakes as a must-have for the Mid-Autumn Festival.

Cantonese moon cake is currently the largest type of moon cake, it originated in Guangdong and surrounding areas, has been popular all over the country, its characteristics are thin skin, large filling, usually the skin filling ratio is 2:8, the oil content of the skin filling is higher than other kinds, the taste is soft, smooth, the surface luster is prominent, the prominent representative is Guangzhou Lianxianglou and Guangzhou Restaurant's white lotus paste moon cakes.

2. Beijing-style moon cakes: Beijing-style moon cakes originated in Beijing and Tianjin and the surrounding areas, and have a certain market in the north, their main characteristics are the moderate sweetness and skin-filling ratio, the general skin-filling ratio is 4:6, mainly based on the special flavor of the filling, the taste is crisp and loose, the main products are Beijing Daoxiang Village's red moon cakes, white moon cakes, and five-kernel moon cakes.

3. Suzhou-style moon cakes: Suzhou-style moon cakes originated in Shanghai, Jiangsu, Zhejiang and the surrounding areas, and their main characteristics are loose crust, five kernels, bean paste, etc., and the sweetness is higher than that of other types of moon cakes.

4. Yunnan-style moon cakes: Yunnan-style moon cakes mainly originated and popular in Yunnan, Guizhou and surrounding areas, and are gradually liked by consumers in other regions.

5. Qu-style moon cakes: It can be described as self-contained and is a local characteristic of Quzhou City, Zhejiang Province. It is characterized by sesame seeds as an important raw material, so Quzhou-style mooncakes are also called "Quzhou hemp cakes". Its main representatives are "Du Ze Osmanthus Moon Cake" and China's century-old brand "Shao Yongfeng Ma Cake".

6. Hui-style moon cake: its skin is puff pastry, which is made by mixing and processing with high-quality flour and vegetable oil, and the cake flame is made of wild vegetables (bitter vegetables), which is pickled and processed and mixed with sugar. The main representative is "umeboshi mooncakes".

The amount of other moon cakes is relatively small, "the Mid-Autumn Festival and the bright moon night every year, the cakes of the years are different" In recent years, **-style moon cakes have emerged in an endless stream. Such as snow skin moon cakes, fruit and vegetable moon cakes, seafood moon cakes, coconut milk moon cakes, tea moon cakes, etc.

Summary. Suzhou-style mooncakes are one of the traditional pastries in the Jiangnan area, with a sweet taste, thin skin and large filling, and soft taste, which is loved by many people. However, there are some drawbacks to Suzhou-style mooncakes:

High calorie: Due to the thin skin and filling of mooncakes, they tend to contain higher calories and fat. If you eat too much, it can easily lead to obesity, hyperlipidemia and other health problems.

High sugar content: The sugar content in Suzhou-style mooncakes is high, which can easily cause blood sugar to rise, and is not suitable for diabetics and people who need to control their sugar content. Short storage time:

Suzhou-style mooncakes contain some perishable ingredients, such as lotus paste and bean paste, which have a shorter shelf life and can generally only be eaten within a few days after they are made. Expensive: Compared with some other traditional pastries, the production process of Suzhou-style mooncakes is more cumbersome, coupled with factors such as brand premium, it is more expensive and not everyone can afford it.

The packaging is too particular: The packaging of some Suzhou-style mooncakes is too particular, which not only increases the cost, but also increases the environmental burden.

Suzhou-style mooncakes are one of the traditional pastries in the Jiangnan area, with a sweet taste, thin skin and large filling, and soft taste, which is loved by many people. However, Suzhou-style mooncakes also have some drawbacks: high calories:

Due to the thin skin and many fillings, mooncakes tend to contain high calories and fat. If you eat too much, it can easily lead to obesity, hyperlipidemia and other health problems. High sugar content:

The sugar content in Suzhou-style mooncakes is high, which can easily lead to a rise in blood sugar, so it is not suitable for diabetics and people who need to control their sugar content. Short shelf life: Suzhou-style mooncakes contain some perishable ingredients, such as lotus paste and bean paste, which have a short shelf life and can generally only be eaten within a few days after they are made.

Expensive: Compared with some other traditional pastries, the production process of Suzhou-style mooncakes is more cumbersome, coupled with factors such as brand premium, it is more expensive and not everyone can afford it. The packaging is too particular:

The packaging of some Suzhou-style mooncakes is too particular, which not only increases the cost, but also increases the burden on the environment.

Can you elaborate on that a little bit more?

Okay, I can further elaborate on the disadvantages of Suzhou-style mooncakes: High calorie: Suzhou-style mooncakes contain more oil, sugar, and carbohydrates, so they are higher in calories.

If a person eats a whole mooncake, they will consume a lot of calories, which is a disadvantage for those who need to control their weight. High sugar content: The fillings in Suzhou-style mooncakes generally contain a lot of sugar, so diabetics and people who need to control sugar should try to eat as little as possible.

Short shelf life: Since the fillings in Suzhou-style mooncakes generally contain water and are prone to spoilage, they have a short shelf life and can generally only be eaten within a few days after they are made. If not stored properly, it can lead to health problems such as food poisoning.

**Expensive: The production process of Suzhou-style moon cakes is more complicated, so the cost is relatively high, and it is more expensive. Moreover, some brands of moon cakes will also pay attention to packaging, so ** will be higher.

The packaging is too particular: The packaging of some Suzhou-style mooncakes is too particular, which not only increases the cost, but also increases the environmental burden. This is something that some consumers don't want to see.

There are many varieties of moon cakes in China, which are divided into Beijing-style moon cakes, Cantonese moon cakes, Suzhou-style moon cakes, Taiwanese moon cakes, Yunnan-style moon cakes, Hong Kong-style moon cakes, Chao-style moon cakes, Hui-style moon cakes, osmanthus moon cakes, and even Japanese styles; In terms of taste, there are sweet, salty, salty-sweet, spicy; In terms of filling, there are five kernels, bean paste, rock sugar, black sesame, ham moon cakes, etc.; According to the pie crust, there are three categories: pulp crust, mixed sugar crust, and puff pastry.

1. Cantonese moon cakes. Cantonese moon cake is currently the largest type of moon cake, it originated in Guangdong and the surrounding areas, has been popular all over the country, its characteristics are thin skin sail stool, large filling, usually the skin filling ratio is 2:8, the oil content of the skin filling is higher than other kinds, the taste is soft, smooth, the surface gloss is prominent, the prominent representative is the white lotus paste moon cake of Guangzhou Lianxiang House and Guangzhou Restaurant.

2. Beijing-style moon cakes. Beijing-style moon cake originated in Beijing and Tianjin and the surrounding areas, there is a certain market in the north, its main feature is the sweetness and the skin-filling ratio is moderate, the general skin-filling ratio is 4:6, with the special flavor of the filling, the taste is crisp and loose, the main products are Beijing Daoxiang Village's red moon cakes, white moon cakes, and five-kernel moon cakes.

3. Suzhou-style moon cakes. Suzhou-style moon cakes originated in Shanghai, Jiangsu, Zhejiang and surrounding areas, its main characteristics are loose crust, filling with five kernels, bean paste, etc., the sweetness is higher than other types of moon cakes, the main products are Hangzhou Limin production of Suzhou-style moon cakes.

4. Yunnan-style moon cakes. Yunnan-style moon cakes mainly originated and popular in Yunnan, Guizhou and surrounding areas, and are gradually liked by consumers in other regions, its main feature is that the filling is made of Yunnan-style ham, the crust is loose, the filling is salty and sweet, and there is a unique Yunnan-style ham fragrance, the main product is the cloud leg moon cake produced by Kunming Jiqingxiang.