Where are the authentic Yangxiang scallion oil mooncakes sold?

Of course, it's to Yang Lane!

Yangxiang scallion pancake is moon-shaped, yellow and clear in color, crisp and loose, full of green onion fragrance, moderate sweet and salty, oily but not greasy, very refreshing. It is learned from the Yangxiang Town Chronicle that the recipe and production process of Yangxiang scallion pancakes matured in the early 30s of the last century. At that time, there was a pastry shop named "Shun Changxiang" on Yangxiang Old Street, which was famous for producing "scallion pancakes", which was founded and operated by Mr. Wei Shuigen, a famous pastry chef in the local area.

In 1956, "Shunchangxiang" pastry shop and Yangxiang Supply and Marketing Cooperatives realized public-private joint venture, and established the first food processing plant in Yixing County. Today, in the slightly declining Yangxiang Old Street, there are several workshops that make and sell Yangxiang scallion pancakes.

Brother Wu Mi Yang Lane scallion pancakes Yang Lane old moon cakes.

Brother Woo Mi" secret recipe for scallion pancakes.

After the disappearance of the former pastry shop, the pastry chef passed on his ancestral scallion pancake recipe and production process to the next generation without reservation, and since then has inherited the traditional recipe and production process of Yangxiang scallion pancake for nearly 100 years, and carried it forward. In the hands of Mr. Lu, the original handmade charcoal drying has been gradually improved to the modern liquefied gas oven production, so that the output has increased rapidly. Yixing Yangxiang Lushi Food Factory was registered in 2003, and now it is changed to Yixing Yangxiang Town Woomige Food Factory, and in the early years, it successfully declared the trademark "Woomige", and has been interviewed and reported by CCTV, Sina, and Chinese food for many times.

Selected as the special food for the banquet of Yixing Volunteer Station.

The whole life remembers the scallion pancake, which is worth recalling.

Sell it at Yixing Yangxiang Town Wumige Food Factory! Yang Lane Old Moon Cakes Brother Wu Mi's Yang Lane Old Moon Cakes are the most delicious! The crust is thicker and drier, and it is not easy to cook through high-temperature baking, and it is easy to bake too dry and cause cracking, and 160 degrees is the most suitable; Due to the use of invert sugar syrup, mooncakes have a process of oil return, and the taste will be better if they are left for more than a week.

Cake flour refers to a protein content that is average, so the gluten is weak, and it is often used to make cakes, biscuits, flower rolls, etc. with a soft taste and loose tissue.

Onion oil mooncakes are sold next to the Hailan House at the west end of Zhangjiagang Pedestrian Street, and the taste is not bad. In addition, a bakery on the west side of the staircase on the ground floor of a shopping mall is also sold.

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Ingredients: 250 grams of flour.

Boiling water (100C) 120 ml.

Cold water 50-60 ml.

Oil 50 grams.

Green onions, salt to taste.

Homemade scallion pancakes.

Put the flour in a container, add boiling water, and stir well with chopsticks to make it snowflake-shaped.

Add cold water, knead the flour by hand until the surface is smooth, wrap the dough in plastic wrap and let it sit for 30 minutes.

Roll the dough into long strips, then divide it into small dough of about 25 grams and roll it into strips.

Press flat on the press plate.

Roll it out into thin slices.

Brush with a layer of oil and sprinkle with salt, then sprinkle with chopped green onions and brush well.

Fold from front to back, like folding a fan to fold a sheet.

Finally, fold into long strips about 1 cm thick.

Then coil up a long strip, tie a slipknot and press the dough under the cake.

Slightly flatten by hand and roll out the cake with a rolling pin about a centimeter thick.

Take a frying pan, heat over low heat, pour in oil, add pancakes, and fry on both sides until golden brown.

Tips: There are two very important points, one is that the hot water should be poured evenly when the dough is prepared, and mixed while pouring, expanding and gelatinizing, and the hot water should be added at one time in the modulation, and it should not be adjusted after it becomes a ball. Remember to add cold water evenly before kneading the dough to increase the viscosity and elasticity of the dough.

Many supermarkets have Yangxiang Daijiayuan scallion pancakes, and every time you go back to Shanghai, you must buy Daijiayuan scallion pancakes.

Since the resumption of work and production of Yixing Yangxiang Jiaojiayuan scallion pancakes, the daily production capacity has reached 50,000. The picture shows that on March 27, the employees of Jiaojiayuan were busy kneading dough, baking cakes, and boxing.

On the old street of Yangxiang, there are many workshops of small Yangxiang scallion pancakes, and some have built modern food factories. The Yangxiang scallion pancakes as they are known are made from ingredients such as flour, chives and pork plate oil. In fact, the fame of Yangxiang scallion pancakes is not so simple.

Jiaojiayuan Food Company has set up an ecological raw material planting and breeding base in the hilly and mountainous areas of Gaochun, Nanjing, not only using the field to grow chives, but also breeding ecological black pigs as raw materials for making scallion pancakes.

The Xia's scallion oil mooncakes in Yangxiang Town are operated by the Xia Suohai family, the master of the original prestigious Yangxiang Cake Factory, and after years of research and development, they have really mastered the scallion oil mooncakes with a formula process that is more in line with the taste of modern people. In Suzhou, tin, Chang, in the south of the Yangtze River area is extremely popular.

Hope the above answers are helpful to you.

Hello Brother Woo Mi's Yang Lane scallion pancakes are the best.

Yixing's scallion oil mooncakes are wrapped in puff pastry, with layers of crunchy and extremely mellow.

Holding it in one hand and picking it up with the other, I greedily appreciate the beauty it presents after being bitten open: more than a dozen layers of puff pastry, from the outer layer of golden, to goose yellow, apricot yellow, earth yellow, orange yellow, light yellow, layer by layer, layer by layer, and finally to a very thin white ......Under the layers of wrapping, in the middle is a green heart.

After another bite, the fragrance of green onions and the crisp sound of puff pastry, the mellow crispy fragrance lingers around the tongue, making people can't help but dance with their eyebrows. This is the first time we have eaten Yangxiang scallion oil mooncakes - at first glance, the appearance is not amazing, and the taste is beautiful.

From material selection, primary processing, rubbing stuffing, leather making, crisp making, crisp wrapping, stuffing, to molding, stamping, packaging, the whole Chaxian which process is invincible to use any mold, eating is a unique traditional pie core exquisite.

Melon seeds, walnuts, pine nuts, orange cakes, and pumpkin seeds are mixed with chopped sesame seeds, garnished with red and green silk, and then wrapped in a piece of high-quality ham meat, fragrant, crispy, sweet, salty, loose, tough, crispy, glutinous ......A variety of flavors are in the mouth.

The rich satisfaction brought by that rich taste makes people go back to the childhood when your mother stuffed mooncakes into your hands.

During the Mid-Autumn Festival, the pastry shop in Guijing needs to work all night to make mooncakes, and the surrounding neighbors will go over to help. A round and solid moon cake is actually completed by the hands of several people in different processes. This process is also in line with its shape and artistic conception - reunion.

Hello, you can go to Yangxiang Town Woomigo Food Factory to see, Yangxiang old moon cakes taste pure and visible.

Steps to make the pulp moon cakes:

2.Add the powder, and form a dough, and the dough for more than 20 minutes.

3.Stir the flour pit, add sugar, put osmanthus sauce and mix well.

4.Pour in half of the liquid oil and mix well, add melon kernels, rock sugar, walnut kernels, green and red silk and mix well with the folding method.

5.Pour in the remaining liquid oil (this filling is called oil filling, no water is added) and knead it into a dough for later use.

6.Put the stuffing into the oven according to the ratio of 3:7, bake for about 18 minutes at 190·C on the top heat and 180·C on the lower heat.

18800520672 hit this** is also Yangxiang scallion oil moon cakes.

You can go to Ruihetai to have a look, I saw them sell in the Mid-Autumn Festival last year. Don't know how it tastes?

However, the scallion pancake is the most delicious in the countryside, a super large piece, much better than moon cakes, hey I can't eat it this year.

**It depends on the size you choose! Brother Woomi's old mooncakes and scallion pancakes are the best mooncakes and pancakes I have ever tasted.