Shenchi Mooncakes [Shanxi Shenchi Specialty]

What is Shenchi mooncake? Authentic Shanxi Shenchi specialty: Shenchi mooncakes

Summary:Do you want to know what Shenchi mooncakes are? This article is a detailed introduction to the special product of Shanxi Shenchi - Shenchi Mooncakes. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shenchi Mooncakes. The full text takes about 8 minutes to read, mainly including the basic introduction of Shenchi Mooncakes and the product characteristics of Shenchi Mooncakes? How did the history of Shenchi mooncakes come about? The production method of Shenchi mooncakes, the awards and honors of Shenchi mooncakes, etc.

Basic Introduction of Shenchi Moon Cake. Shenchi mooncakes have been recognized as "Shanxi Famous Snacks" and "Shanxi Famous Spots", and have won the love of people in the Shanxi Shaanxi Inner Mongolia region for their characteristics of "crispy skin and fragrant filling, rich taste, soft and non greasy texture, and long-lasting preservation". Its production techniques have been included in the first batch of intangible cultural heritage list expansion projects in Shanxi Province. What are the product features of Shenchi mooncakes? Shenchi mooncakes are mainly made from local specialty sesame oil, high-quality white flour, and sugar, with roses, green and red silk, walnut kernels, peanuts, raisins, sesame seeds, and other auxiliary materials. They are refined using traditional formulas and modern techniques. Sweet yet not greasy, crispy yet not loose, and long-lasting without spoiling, it is highly favored by consumers. At the same time, one of its raw materials, Shenchi sesame oil, has the characteristics of "no sedimentation after long-term storage, no impurities when eaten raw, low smoke when fried, fast coloring, fragrant taste, and transparent color". It also contains abundant oleic acid and linoleic acid, which are essential nutrients and physiologically necessary fatty acids in the human body. Long term consumption can prevent and treat diseases such as hypertension and arteriosclerosis. This substance has also been incorporated into Shenchi mooncakes. Due to its representative position in northern mooncakes, Shenchi mooncakes have been included in the list of intangible cultural heritage in Shanxi Province, and have been awarded the title of "Mooncake Industry Strong County" by the Baking Industry Union of the All China Federation of Industry and Commerce. How did the history of Shenchi mooncakes come about? According to historical records, on March 15, 1697 (the 24th day of the second lunar month in the 36th year of Kangxi's reign), Emperor Kangxi of the Qing Dynasty personally led his third imperial expedition to the rebellious Galdan. He passed through Shenchi Yijing Village in Datong and Shuozhou, where people were trapped and horses were exhausted. There were many people and horses, but the river water was scarce. Local officials were worried when the river water suddenly overflowed, clear and bright, and the spirits of the people and horses were doubled after drinking it. This day coincides with market day, with bustling merchants and people from all over the city. Kangxi took advantage of the opportunity to visit the market and was surprised to find that the merchants were using tempting mooncakes as dry food. He asked the people around him why there were still mooncakes in February. The local official who picked them up reported that during the Mid Autumn Festival, local people use wheat flour, authentic Shenchi Hu oil, and water as raw materials, mixed with sugar, roses, sesame seeds, and other ingredients to make mooncakes. Then stored in porcelain jars for seasonal needs, it can be stored for several years without losing its flavor.

Method of making Shenchi mooncakes

Method of making the pastry

Ingredients:

Nine portions of flour, one portion of milk powder, three portions of white sugar, one and a half portions of melted butter, five eggs, and a full teaspoon of dry yeast powder.

(about half the volume of an eight ounce yogurt bowl)

Recipe:

Mix the flour, milk powder, and yeast powder evenly, preferably sieving once.

Crack the eggs into a sufficiently large container, add white sugar, and use an egg beater to beat for about ten minutes. Then, add melted butter and sifted flour while beating, gently stir into a dough. According to the size of the mold, divide it into small pieces and make circular dough.

How to make moon cake stuffing

White flour, duck egg yolk, Red bean soup stuffing, white syrup, alkaline water, raw oil and eggs.

Production method

1 Mix white syrup, alkaline water, oil, and flour little by little to form a dough The ratio of flour, white syrup, alkaline water, and oil is 5:4:1.4:1.

2 Crush the good noodles into small balls of the same size and roll them into pancakes for later use

3. Pinch the bean paste into small round cakes, wrap them in duck egg yolks, and wrap them tightly into a filling ball

4. Wrap the filling ball into the rolled dough and knead it into a dough ball

5. Prepare a wooden mooncake mold, add a small amount of dry flour, put the dough wrapped with filling into the mold, press and flatten it Then snap it out of the mold

6. Mix the egg mixture with 3 egg yolks and 1 whole egg, set aside

7. Put the mooncakes into a baking tray, brush a layer of prepared egg sauce with a brush, and then put them in the oven

8. The temperature of the oven is 180 degrees, bake for about 20 minutes, take it out once in the middle, and brush the egg sauce again.

Baking

1 The proportion of noodles should be flexibly controlled according to the raw materials used at home

2. It is best to use raw egg yolks for duck eggs in the filling, so that when baking mooncakes, the oil from the egg yolks will melt into the skin of the mooncake.

3. When pulling mooncakes out of the mold, apply even force and do not repeatedly apply force. Generally, one button should be pressed on the side and one button should be pressed on the back to release them. It is also not advisable to put too much dry powder in the mold.

4. The baking time in the oven should be based on the size of the mooncake pieces, and you can also open the oven to take a look during the baking process to avoid burning.

5. In order to make the baked mooncakes more fragrant, you can add a little less butter when kneading, but remember not to add too much to avoid making them crispy.

Awards and honors for Shenchi mooncakes

By 2010, Shenchi County had successfully registered 32 mooncake trademarks, including "Shenchi Green Universe", "Warring States", "Changxiang Yuan", and "Minyu Changxiang Yuan". 23 companies had obtained QS certification, and "Warring States" and "Changxiang Yuan" had been recognized as famous trademarks in Shanxi Province.

. Seventeen enterprises in the county have been awarded the title of Shanxi Famous Points for their products. More than 30 enterprises in the county have been rated as excellent mooncake production enterprises by the county party committee and government, and more than 20 products have been rated as provincial and local high-quality products. More than 30 enterprises in the county have joined the All China Federation of Industry and Commerce Baking Industry Union and Shanxi Baking Association.