Traditional moon cake making techniques (angel cantonese moon cake making techniques)

Name of China's national intangible cultural heritage: traditional moon cake making techniques (angel cantonese moon cake making techniques)

Applicant: Guangdong Angel Food Co., Ltd

Item No.: 946

Project No.: VIII - 163

Time of publication: 2008 (second batch)

Category: traditional art

Region: Guangdong Province

Type: new item

Applicant: Guangdong Angel Food Co., Ltd

Protection unit: Shenzhen Angel Food Co., Ltd

Introduction to traditional moon cake making techniques (angel cantonese moon cake making techniques)

Applicant: Guangdong Angel Food Co., Ltd

Cantonese moon cake, also known as "Guangdong moon cake", is an important type of Chinese moon cake. It gets its name because it is produced in Guangdong. It is mainly sold in Guangdong, Hainan, Guangxi and other places. Because of the early opening up of Guangdong in modern times, cantonese moon cakes were the first to go abroad and sold to overseas Chinese settlements in Southeast Asia, Europe and the United States.

Angel cantonese moon cake is an important branch of cantonese moon cake, which originated from the "Yongji cake shop" of Liang family in Xinhui in Qing Dynasty. After several generations of inheritance and development, its dough production, stuffing cooking, stuffing, baking and other processes can be unique. Angel cantonese moon cake is mainly made of lotus seed paste, bean paste and salted egg yolk. Its skin is thin, filling is abundant, moistening and soft. The pattern on the surface of the cake is convex and exquisite. It is oily and bright, with golden color, salty and sweet taste. According to the cake skin, there are three types of cantonese moon cakes: syrup skin, crisp skin and ice skin, most of which are syrup skin. This kind of cake skin is soft and moist, and its color is golden red. Sweet cakes with bean paste stuffing, salty cakes with seafood and sweet and salty mooncakes with nuts are all syrup skin mooncakes.