Danish celebration cake

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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. There are numerous varieties of mooncakes consumed within China and outside of China in overseas Chinese communities. The Cantonese mooncake is the most famous variety.

Mooncakes are usually eaten in small wedges, accompanied by tea. Today, it is customary for business people and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncakes. Just as how the Mid-Autumn Festival is celebrated in various Asian localities due to the presence of Chinese communities throughout the region, mooncakes are enjoyed in other parts of Asia too. Mooncakes have also appeared in western countries as a form of delicacy.

Most mooncakes consist of a thick, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center that symbolizes the full moon. Depending on the custom, mooncakes may also be steamed or fried. Traditional mooncakes have an imprint on top consisting of the Chinese characters for “longevity” or “harmony”, as well as the name of the bakery and the filling inside. The festival is intricately linked to legends of Chang’e, the mythical Moon Goddess of Immortality. Because of its central role in the Mid-Autumn festival, mooncakes remained popular even in recent years. For many, they form a central part of the Mid-Autumn festival experience such that it is now commonly known as ‘Mooncake Festival’.

There is a folk tale about the overthrow of the Yuan dynasty facilitated by messages smuggled in moon cakes. Mooncakes were used by revolutionaries in their effort to overthrow the Mongol-led Yuan dynasty, eventually resulting in the establishment of the Ming dynasty. To read the message, each of the four mooncakes was cut into four parts. The resulting 16 pieces were pieced together to reveal the message. The pieces of mooncake were then eaten to destroy the message. Considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. White lotus paste commands an even higher premium.

Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler. A number of pastes are common fillings found in Chinese desserts. Depending on the quality of the paste, jujube paste may be confused with red bean paste, which is sometimes used as a filler. A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup. Mooncakes usually have the bakery name pressed on them. Traditional mooncakes vary widely depending on the region where they are produced. Most regions produce them with many types of fillings, but with only one type of crust.

Although vegetarian mooncakes may use vegetable oil, many mooncakes use lard in their recipes. Chewy: This crust has a reddish-brown tone and glossy sheen. It is the most common type of crust used on Cantonese-style mooncakes. It is also the most commonly seen type of mooncake in North America and many Western countries. They often come individually packaged in small plastic baskets, to symbolize fish being caught or piglets being bound for sale. Flaky: Flaky crusts are most indicative of Suzhou- and Taiwan-style mooncakes. The dough is made by rolling together alternating layers of oily dough and flour that has been stir-fried in oil.

This crust has a texture similar to puff pastry. Tender: Mooncakes from certain provinces of China are often made to be tender rather than flaky or chewy. The texture of this type of mooncake crust is similar to the shortcrust pastry used in Western pie crusts or tart shells. Crumbly: Yunnan-style mooncakes are made using a hot water crust pastry that combines different kinds of flour with oil, salt, and hot water to form a dense, crumbly pastry that’s quite uncommon elsewhere.