Why are there so few mooncakes on the market that are actually filled with fruit or jam?

There are ...... mango, strawberry, cantaloupe, peach, orange, lemon, pineapple, blueberry on the marketThese fruit-flavored mooncakes are actually filled with winter melon. Search for "winter melon mooncakes" on the Internet, and you will find that this is actually an old piece of news. Some citizens bought fruit mooncakes, and the packaging said strawberry mooncakes and cantaloupe mooncakes, but there were no strawberries and cantaloupe in the ingredient list, only winter melon, white sugar, flavors, preservatives, etc.

Everyone buys fruit mooncakes with the pulp and jam inside. But the truth isMooncakes made with pulp and jam have a very short shelf life, and there is no guarantee that mooncakes will look good. Therefore, most fruit-flavored mooncakes are actually "winter melon + flavor"!

Not only does it not have the aroma of fruit, but it is also sticky and sweet.

The person in charge of a food company said: winter melon is a colorless and tasteless agricultural product that is very suitable for fine processing, and it is very suitable for seasoningIn terms of cost, the cost of using fresh fruit as a raw material will be much higher.

According to the "Food Filling" standard: the fresh fruit content in the fruit moon cake filling formula must account for more than 25% in order to be called "fruit moon cake". Below this content is "fruit-flavored mooncakes".

Therefore, the above-mentioned "fruit mooncakes" can only be called "fruit-flavored mooncakes". Therefore, there may be no 1% of the fruit-flavored mooncakes we eat! None of them!

In addition, eating too many mooncakes is not a good thing. will get fat. In addition to fruit mooncakes, there are also many pineapple cakes that are also made with winter melon filling.

It is very likely that the lotus paste mooncakes you eat are not lotus seeds, but much cheaper kidney beans or sweet potatoes and potatoes, plus "lotus seed flavor" and coloring.

Therefore, it can be known that the root cause is that fruit raw materials are too expensive and too costly.

Because the inside of the mooncake is solid, if it is made of fruit or jam, it may cause the taste to deteriorate.

Because if you make it with real fruit, the cost will be high, and the shelf life will be short.

Because if you use fruit to make mooncakes, it is difficult to preserve, and the shelf life is very short, so it is difficult to sell.

Because it's not easy to make a taste. And the cost of fruit is quite high.

Because the cost of mooncakes made with real fruit or jam is too high.

This is because if you use fruit to make moon cakes, it is too high and the cost is too expensive.

Because real fruit is very unacceptable in terms of cost, it can only be substituted.

This is because it is more expensive to use real fruit or jam to make it.

Because real fruits** are very expensive, they are just made through seasonings.

Because it will be a lot of cost to do so, and the shelf life is very short, it will be easy to lose money.

Because if the mooncake is made of fruit, the shelf life will be very short.

Because if you use fruits to make mooncakes, it is difficult to preserve.

If you use fruits to make mooncakes, it is difficult to preserve and has a short shelf life.

Because if you use fruit, you can leave it for a short time.

Because the cost is very expensive, so it will be like this.

This will increase the cost of moon cakes a lot, and the merchants are not so stupid, they can eat it.

That may not be a smooth process, I don't like mooncakes, so I don't know much about them.

In this case, the price can only be very high, so it is not suitable.

Ingredients: 900g of winter melon flesh, 450g of pineapple

Excipients: 60g caster sugar, 60g maltose

1. Cut and peel the winter melon, remove the seeds, and cut it into small pieces.

2. Boil water in a pot, add winter melon, and cook for about 15 minutes until thoroughly cooked.

3. Scoop up the boiled winter melon, squeeze the juice with the original juicer, pour the winter melon juice away, and ask for the winter melon residue.

4. Put the dehydrated winter melon on the cutting board and chop it into winter melon puree with a knife.

5. Cut the pineapple into small pieces, put it directly into the juicer, and squeeze out the pineapple flesh and pineapple juice.

6. Cut the juiced pineapple into pineapple puree.

7. Put the pineapple juice, caster sugar and maltose into the wok, bring to a boil over high heat, turn to low heat, and stir constantly until the sugar is completely dissolved.

8. Then add the winter melon puree and pineapple puree.

9. Stir-fry slowly over low heat, this process takes about an hour, be patient.

11. Put the finished pineapple filling in a bowl and use it after cooling.

1 main ingredient.

140 grams of syrup.

8 kinds of excipients. 2 grams of water, 50 grams of peanut oil, 200 grams of low-gluten flour, 10 grams of milk powder, 10 grams of winter melon, 900 grams of pineapple, 500 grams of caster sugar, 60 grams of wheat tooth sugar.

Cooking step 3 steps.

Step 1: Mooncake crust: Add the water to the syrup and stir slowly, then add peanut oil in stages, stir well each time, and add the next time until the peanut oil is added. Sift the low powder + milk powder with a sieve, pour it into the just right mixture and stir it slowly, don't stir it for too long to avoid gluten.

The method of adjusting the water: water: the water 4:

1) Step 2 filling: peel and cut the winter melon, pour it into boiling water and cook until transparent (15 minutes), pick up the supercooled water, wrap it in gauze, squeeze the water out, and stack it into a winter melon puree. Finely chop the pineapple, wrap it in gauze, squeeze out the water (the water is used for stir-frying), and then stack it into a puree.

Put pineapple water + caster sugar + wheat tooth sugar in a pot and bring to a boil over high heat until the sugar melts. Then add winter melon puree + pineapple puree and fry dry water (be sure to fry dry water, otherwise the surface will be very wet when the oil is returned the next day).

Depending on what kind of fruit-flavored mooncake he is, it basically has that flavor of fruit filling in it.

<>1. Fruit-filled moon cakes include apples, world potatoes, dragon fruits, pears, pineapples, etc.

2. The filling of fruit moon cakes is generally divided into two types: soft and hard, the soft filling contains more water and can only be stored for about 7 to 10 days, while the hard filling fruit moon cakes can be stored for about 1 month. For boxed fruit mooncakes, the lid should be opened to ventilate it; In addition, because fruit mooncakes contain more fat, you should also pay attention to protect from light when storing to prevent oil oxidation.

3. Although the main ingredient of fruit moon cake is mainly fruit, there is a lot of oil in fruit moon cake, and the sugar content is also very high, so in general, it is a high-calorie food for historians, so it is not suitable for obese people.

4. For the elderly, the ability of the elderly to digest and absorb is also worse than that of young people, if you eat moon cakes, then it will increase the burden on their stomach, and for the elderly, it will cause symptoms such as indigestion and diarrhea.

The biggest difference between fruit moon cakes and fruit flavored moon cakes is the content of fillings, the state stipulates that the amount of fruits and their products in fruit moon cake fillings should not be less than 25%, and below this standard is fruit flavored moon cakes. So when choosing fruit mooncakes and fruit-flavored mooncakes, you should pay attention to the content of the filling.

The biggest difference between fruit moon cakes and fruit flavored moon cakes is the content of fillings, because the state clearly stipulates that the amount of fruits and their products in the fillings of fruit moon cakes should not be less than 25%, and below this standard, they are fruit-flavored moon cakes.

To put it simply, the fruit filling in the fruit mooncake must be higher than 25%, not lower than this standard. Fruit-flavored mooncakes are in line with the production regulations even if they don't contain any fruit fillings, as long as they have a taste.

In the production of fruit mooncakes and fruit-flavored mooncakes, there are generally strict standard requirements for fruit fillings, but there are also merchants who cut corners and reduce the content of fruit fillings, so pay attention to check the content of fillings.

Take an example – cantaloupe stuffed mooncakes.

Method: 1. Cut the cantaloupe into small pieces as much as possible, wrap it in gauze to remove the excess water and keep it. The winter melon is also cut into small pieces, cooked to remove excess water, and the residue is retained.

2. Squeeze the water out of the cantaloupe and winter melon with sugar and cantaloupe juice to cook together 3, when the water gradually decreases, stir-fry uninterrupted, avoid pasting the bottom, and add lemon juice when the water is almost dry 4, add all the ingredients of the peel together, mix well with a spoon, let it stand for an hour, and divide it according to 15g.

5. When the moon cake crust is quiet, divide the filling according to 35g 6. Pay attention to the method when wrapping it, and wrap it with the sealing tiger mouth method.

7. Put it into the moon cake mold, press it, take away the moon cake mold, and form it.

After that, it's ready to bake!!

In fact, you just find a recipe to make moon cakes by yourself, and winter melon should also be put in the recipe, because the winter melon fiber is easy to form and is very suitable for filling. You may want to say that authentic Taiwanese pineapple crisp is also divided into winter melon and non-winter melon, right, because the pineapple (pineapple) flesh is also relatively tight and relatively easy to form, so pineapple crisp can be, pineapple stuffed moon cakes can also be, but you try to directly use cantaloupe, grapes, and strawberries to make the filling? If you succeed, remember to tell me.

Therefore, if there is fruit in the filling, just use winter melon puree as the base material, this is acceptable, and it is not entirely due to the cost, but also because the fruit filling is difficult to form. But if there is no fruit at all, just winter melon puree and pigment flavor, then don't buy it.

Ingredients: 800g of winter melon, 1 pineapple, about 1000g of accessories, 200g of rock sugar, 1g of salt, 50g of cooked sticky rice flour

Step 11A pineapple, a piece of winter melon, and an appropriate amount of rock sugar.

Step 22 of the simple version of the fruit mooncake fillingPeel and cut the winter melon and pineapple into cubes and set aside.

The simple version of the fruit mooncake filling is in step 33Pour it into the wall breaker in batches and set the fruit and vegetable paste for one minute.

Step 44 of the simple version of the fruit mooncake fillingPour directly into a frying pan without removing the juice, pour in rock sugar and a little salt and stir-fry slowly over low heat.

Step 55 of the simple version of the fruit mooncake fillingWhen the pot is boiling, reduce the heat.

The simple version of the fruit mooncake filling is in step 66Cover the pan with a splashproof lid and stir-fry over low heat, occasionally open the lid and stir a few times to prevent the bottom of the pan from pasting.

Step 77 of the simple version of the fruit mooncake fillingWhen the water is basically gone, change to medium-low heat and stir-fry, then keep stirring the bottom of the pan.

The simple version of the fruit mooncake filling is made in step 88Stir-fry without water vapor, prick it with chopsticks and remove it from the heat.

The simple version of the fruit mooncake filling is in step 99Put the rice flour in a baking tray and bake it in the oven at 170 degrees for 2-3 minutes to cook.

The simple version of the fruit mooncake filling is made in step 1010Then put it in the fruit filling while it is hot and mix well.

The simple version of the fruit moon cake filling is made in step 1111The fruit filling is completed, and it can be kneaded to form a ball when checked, and it can be frozen in a fresh-keeping bag refrigerator when not in use, and thawed at room temperature to make moon cakes.

The simple version of the fruit moon cake filling is done in step 1212Knead the surface of the filling.

Assorted fruit filling method:

Ingredients: 1450 grams of peaches (peeled and pitted), 190 grams of apples (peeled and pitted), 160 grams of pears (peeled and pitted).

2000g winter melon (peeled and seeded), 300g caster sugar, 150g maltose, 2 tablespoons water chestnut flour.

Method: 1. Cut all the fruits into small cubes, wrap them in gauze, and squeeze the juice directly into the pot.

2. Put the diced fruit that has been squeezed into water on the cutting board, chop it with a knife, and put it in a pot for later use.

3. Cut the winter melon into small pieces, boil in a pot of boiling water for about 15 minutes, make it transparent, remove it, put it in cold water, wrap it in gauze, and squeeze out the water.

4. Chop the squeezed winter melon into puree, and don't use the winter melon water.

5. Put the pot containing the fruit juice on the fire, pour in the caster sugar and maltose, bring to a boil over high heat, stir constantly with a spoon, and cook until the sugar dissolves.

6. Pour in the fruit puree and winter melon puree, boil over medium heat, and stir constantly.

7. After the filling becomes viscous, turn to low heat, and finally thicken with water chestnut flour and remove from the pot.