Traditional moon cakes in old Beijing(lao bei jing chuan tong yue bing xiang pen pen de zi lai hong )

Traditional moon cakes in old Beijing

Introduction:

"Gengsheng moon cake" is said to have appeared in the Tang Dynasty. It is the most important thing to worship the moon during the Mid Autumn Festival, and it is shared by the whole family after sacrifice. Because moon cakes symbolize reunion, they are called "reunion cakes" in some places. According to the records of the age of Yanjing and the moon cakes, there are moon cakes everywhere. The bigger one is more than a foot, and the moon is painted in the shape of toad and rabbit. There are those who eat after the sacrifice, and others who eat until new year's Eve. " Su Dongpo said in his poem: "a small cake is like chewing the moon. There are pastry and malt in it." In Song Nan Cai Fu written by Yang Guangfu of the Qing Dynasty, "moon cakes are full of peach meat stuffing, ice cream is sweet and sugar cream is built." It seems that the moon cakes of that time are quite similar to those of today. The traditional Mid Autumn Festival is the reunion festival, so there are some poems in the ancient poetry, such as "every festival, I think twice about my relatives, and I insert dogwood all over the place, one less person". That is to say, when it comes to the Mid Autumn Festival, people are looking forward to reunion. If someone in the family can come to their home abroad or other places, they will feel more yearning. This is the characteristic of China's family as a social unit, and the Mid Autumn Festival is the concentrated expression of this characteristic. The Mid Autumn Festival is the season of spring and autumn fruits and agricultural harvest, so there is a custom of "taro Kui" in the countryside, that is to say, sweet potato and taro are eaten in the Mid Autumn Festival. These two kinds of root crops are huge and round, symbolizing harvest and perfection. The gift of moon cakes between relatives and friends is also a symbol of completeness and reunion. On the night of the Mid Autumn Festival, the whole family sit around, the bright moon in the sky, or drink to the moon, or taste tea and eat moon cakes to help chat, which is also one of the joys of life. So no Mid Autumn Festival can eat moon cake, and no moon cake is not Mid Autumn Festival, so the Mid Autumn Festival and moon cake is closely linked and indispensable. "Zilaihong" is a traditional Beijing style dim sum. The moon cake is white before baking, but it magically turns brown after baking, and there will be a dark red circle on the top of the moon cake, which is the origin of the name "zilaihong". The round red circle on the moon cake is made by boiling one portion of water, one portion of sugar and half of alkali noodles. When the juice is covered on the blank of moon cake, the red mark can't be seen. Only after the moon cake is baked, the red circle will appear. This is also the magic of red moon cake. Next, we will make "Zilai red moon cake"

Production steps:

Step 1: soft white sugar, sesame oil, peanut oil, preserved fruit, golden cake, sweet scented osmanthus butter, crushed rock sugar, walnut kernel, peanut kernel, pumpkin kernel, black and white cooked sesame, green red silk, cooked flour, medium gluten flour 1, low gluten flour 1, maltose, peanut oil, sesame oil, soft white sugar, soda powder, boiled water.

Step 2: put the assorted nuts, preserved fruits and rock sugar into the basin and mix well, then pour in the soft sugar, sweet scented osmanthus paste and fried dry flour.

Step 3: finally, pour the oil mixture with peanut oil and sesame oil into the basin and grasp it well by hand.

Step 4: after grabbing well and forming a ball, wrap it with plastic wrap.

Step 5: put the flour into the basin and mix well. Add sugar and soda powder and mix well. Then add maltose and oil. Finally, mix the flour with 60ml boiling water.

Step 6: after synthesizing the dough, wrap it with plastic wrap and relax for 20 minutes.

Step 7: pull the loose dough into eight flour formulations, each weighing 50g, and then rub the five kernel stuffing into eight formulations, each weighing 50g.

Step 8: take one side and roll it twice.

Step 9: then fold up and down.

Step 10: turn 90 degrees and roll it into a long narrow piece with a rolling pin.

Step 11: roll up the dough with your palm.

Step 12: according to this method, finish 8 flour preparations one by one.

Step 13: roll the roll into a round skin with a rolling pin, and then wrap it with five kernel stuffing.

Step 14: put the moon cake into the baking tray.

Step 15: dip the watermark stamp made by bottle cap with a little water, and cover the watermark on each blank of moon cake, and the blank will be finished.

Step 16: preheat the oven, adjust the temperature to 200 ℃ and 170 ℃, put the baking tray into the middle frame of the oven, and bake for 15-20 minutes.

Step 17: when the color becomes light red, it can be released. At this point, all operations are completed.

Step 18: it's a good treat after the code tray.

Materials required:

Cooked flour: 120g

Medium gluten flour: 100g

Low gluten flour: 100g

Preserved fruit: 30g

Crushed rock sugar: 25g

Sweet scented osmanthus sauce: 20g

Golden cake: 15g

Walnut: 25g

Pumpkin seed: 6g

Peanut kernel: 25g

Black and white sesame: 4G

Qinghong silk: 10g

Boiling water: 60ml + 20ml

Alkali noodles: 10g

Soft sugar: 170g + 20g

Sesame oil: 20g + 10g

Peanut oil: 70g + 60g

Maltose: 20g

Soda powder: 1.5g

Sugar: 20g

Note: the characteristics of zilaihong: golden red color, concise shape, full body, thin skin, big filling, crisp outside and fragrant inside, sweet but not greasy. Warm tips: 1. The proportion of ingredients is very important to make this traditional Mid Autumn Festival dim sum in Beijing. It can be made strictly according to the order. 2, you can also put a small amount of Luzhou flavor liquor in the filling, it will taste better, and put 100 grams of Baijiu on every 10 grams of Baijiu. 3. If there is no maltose, honey can be used instead. You can choose pure honey or osmanthus honey. It tastes good. 4. Watermark stamping material: 20g white sugar, 20ml water, 10g alkali noodles, (production method: mix sugar, water and alkali noodles, boil them in a pot on the fire, keep stirring, until the color turns light brown red, then use them to cool).

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Lao Bei Jing Chuan Tong Yue Bing Xiang Pen Pen De Zi Lai Hong