Lao Dingfeng Mooncake [Harbin Specialty in Heilongjiang Province]

What is Lao Dingfeng mooncake? Authentic Heilongjiang Harbin specialty: Lao Dingfeng mooncakes

Content summary:Do you want to know what Lao Dingfeng mooncakes are? This article is a detailed introduction to the special product of Harbin, Heilongjiang Province - Lao Dingfeng Mooncakes. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lao Dingfeng Mooncakes. The full text takes about 5 minutes to read, mainly including the basic introduction of Lao Dingfeng Mooncakes and the product characteristics of Lao Dingfeng Mooncakes? The production method of Lao Dingfeng mooncakes, etc

Basic Introduction to Lao Dingfeng Mooncakes

Harbin Lao Dingfeng Mooncakes: With a complete range of varieties and a wide variety of patterns, it produces more than 40 varieties and over 200 patterns of mooncakes. Among them, honey made mooncakes are made from high-quality preserved fruits, seeds, honey, and other ingredients. The ingredients are carefully selected, the taste is suitable, the skin is thin and the filling is large, the color is golden, the taste is delicate and soft, and it has a deep flavor of nuts and honey. The storage period can reach up to one year, and it is also easy to carry during travel. Chuan Su mooncakes look like a paste skin, but when eaten, they are like crispy skin. The skin and filling are evenly distributed, golden yellow in color, light and refreshing, with a strong fruity aroma. They do not dry out after being stored for a long time. Lao Dingfeng mooncakes have a profound local flavor

Form: The appearance is regular, the patterns are clear, and each shape is circular, elliptical, rectangular, pentagonal, etc

Organization: Crispy skin and soft filling, with distinct layers

Taste: Light and pure, with fruity and rose aromas

Method of making Lao Dingfeng mooncakes

Raw material formula: (calculated based on 50 kilograms of finished products) 17.5 kilograms of special powder, 7 kilograms of standard powder, 12 kilograms of white sugar, 1.25 kilograms of green plums, 1 kilogram of honey, 1 kilogram of peach kernels, 500 grams of melon kernels, 500 grams of sesame seeds, 1.5 kilograms of preserved fruits, 750 grams of orange cakes, 500 grams of roses, 500 grams of osmanthus flowers, 500 grams of chicken eggs, 1 kilogram

1. Preparation: Cut the preserved fruits into small pieces evenly (cannot be chopped), wash the sesame seeds, stir fry over low heat until fragrant, and pay attention to maintaining the original color of the sesame seeds; All kinds of nuts (peach kernels, melon kernels, etc.) must be baked to make the taste pure. Syrup needs to be purified from egg mixture, and the texture of the syrup should be moderate. The filling should be made using cooked noodles that have been steamed at high temperatures to form a fine sandy texture, in order to ensure that the filling core is moist and smooth. The vegetable oil used for filling, especially soybean oil, should be boiled and cooled thoroughly in advance to remove any unpleasant odors

2. Filling: Pour the cooked noodles onto the dough and push them into a circle. Place various small ingredients inside the circle, add osmanthus, rose sauce, etc., and then add sugar and oil according to the ratio of the ingredients. Stir quickly and avoid excessive mixing. The filling should be moderately soft and hard, highlighting the desired aroma

3. Powder mixing: mix the pastry first, and then mix the pulp skin base note. When mixing the dough, first pour the melted cold slurry into the mixer, while adding oil. Stir until the oil does not float and the slurry does not sink to the bottom. When fully emulsified, slowly pour in the special powder and stir into a smooth and delicate dough with certain toughness<4. Filling: First, wrap the pastry and batter in a ratio of 1:2.5, roll them into slices, cut them into eight pieces, and roll them up for later use. Wrap the dough into a spherical cake with a ratio of 10 pieces per kilogram and a 1:1 ratio of skin and filling, and seal it tightly

5. Molding: Different molds are selected according to the filling and taste of Sichuan style mooncakes. When carving the mold, it is necessary to press it flat and strictly prevent concave centers, off center, and flying edges; When producing the mold, it is required that the pattern be clear and the shape be full. When using the coding wheel, handle it gently and leave appropriate spacing. The egg mixture on the surface of the product should be evenly and appropriately applied<6. Baking: Use a converter to bake at a temperature of 180-190 ℃, with a maximum temperature of 200 ℃, for about 12 minutes. The product should have a uniform color, with a brown yellow surface, milky white walls, and small cracks. The bottom should be wiped red before baking