Fengzhen mooncakes [specialty of Ulanqab, Inner Mongolia]

What is Fengzhen mooncake? Authentic specialty of Ulanqab, Inner Mongolia: Fengzhen mooncakes

Summary:Do you want to know what Fengzhen mooncakes are? This article is a detailed introduction to the local specialty of Ulanqab, Inner Mongolia - Fengzhen mooncakes. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fengzhen mooncakes. The full text takes about 4 minutes to read, mainly including the basic introduction of Fengzhen mooncakes and the product characteristics of Fengzhen mooncakes? How did the history of Fengzhen mooncakes come about? The production method of Fengzhen mooncakes, etc

Basic introduction of Fengzhen mooncakes

Fengzhen mooncakes are a specialty of Fengzhen City, Ulanqab City, Inner Mongolia Autonomous Region. The mooncakes produced in Fengzhen City have a fresh and smooth color, a crispy and delicious taste, and a long-lasting aftertaste. With its long-standing reputation and solid "connotation", it has become a major player in the mooncake market in central and western Inner Mongolia

"Fengzhen Mooncakes" are made using high-quality deep well mineral water from the local area, pollution-free special grade wheat flour, pure sesame oil, and first grade raw materials such as white sugar, rock sugar, honey, etc. They are ground and used immediately without any additives, and baked using traditional techniques with a history of more than 200 years

have a fresh and smooth color, a crispy and delicious taste, and a long-lasting aftertaste

The reason why Fengzhen mooncakes are widely favored is because they have an "old taste" that people have long been accustomed to - without a fancy "coat", but with a solid "connotation", they are truly "ordinary mooncakes". In the era of food scarcity, the rich oil and polysaccharide taste of Fengzhen mooncakes provided people with great satisfaction. But with the continuous enrichment of people's material life, the reason why Fengzhen mooncakes are still popular today may not only be because of their good taste, but also because they make people nostalgic

Method of making Fengzhen mooncakes

Ingredients: 500g of wheat flour, 150g of brown sugar, 150g of sesame oil, 200g of water, 2.5g of baking soda

Accessories: a small amount of sesame oil (for brushing the cake surface)

1 Pour sesame oil into a hot pot, heat until the oil has a fragrant aroma, bubbles appear on the surface, ripples appear, and light smoke is emitted slightly. Turn off the heat and let it cool

2. Pour water and brown sugar into another pot, open fire, stir while cooking until the brown sugar dissolves, turn off the heat, and let it air dry to 86 ℃

3. Add baking soda to flour, mix well, pour in cool sesame oil, add brown sugar water in portions (depending on the water absorption of flour, adjust the amount of brown sugar added), mix well, knead into a smooth dough, cover with plastic wrap, and wake up for 40 minutes

4. Divide the awakened dough evenly into 4 portions

5 Round the wheel, flatten it, evenly sprinkle cooked sesame seeds on the surface, press slightly to fix the sesame seeds on the cake surface

6. Place the mooncakes on a baking tray lined with oilcloth in sequence, brush a small amount of sesame oil on the surface, preheat the oven to 200 ℃, middle and upper layers, for 20 minutes. After the aroma is released, continue baking for 10 minutes. When baking for 10 and 20 minutes, brush the cake surface with sesame oil twice more

7. Take out of the oven and place it on a grill to cool. Then put it in a sealed basin and return to oil. Wait for two or three days before returning to oil and it can be consumed