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(Li Fuquan) Inherit the thousand-year-old technique and Jinyang 5 moon cakes, and give me five mooncakes,
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(Li Fuquan) Order 8 reunion moon cakes.”
As the Mid-Autumn Festival approached, early in the morning of September 17, the 7th generation inheritor of Jinwang's cake making skills, Wang Qiuxian, Wangguo Village, Jinyuan District, made phone calls one after another, and some were overwhelmed.
Customers come to her mooncake workshop to buy them.
Although the times are changing, people's pursuit of the old taste remains the same. The same thing is that Wang Qiuxian has persisted in making mooncakes for 20 years.
The outside of the workshop is filled with the raw materials needed to make mooncake fillings, and the inside contains at least 10 baskets of mooncakes that have been ordered.
When I walked into the courtyard, the two-hole stove was burning vigorously, and the mothers-in-laws from the neighbors all came over and rushed to make mooncakes.
Just this year, the Jinwang Fortune Cake-making technique with a history of nearly a thousand years was rated as a municipal intangible cultural heritage.
Jinwang Fortune Cake is unusual in its fillings and unique craftsmanship.
The noodles and fillings are cooked, mixed with the aroma of grains, pure, thick, soft, soft, crisp, and fragrant, with a long aftertaste, and they are hand-buckled to make the mooncakes crispy. The stuffing, put it in a ceramic pot and put it in the shade for a year or a half, will not break.
Let’s talk about the noodles first.Add alkali to the white flour, heat up the sesame oil and splash the noodles, and the pot will instantly burst into yellow bubbles, then suddenly pour a pour of white wine, add pepper water and honey water in turn. The high temperature started to knead the dough. Don't knead hard, you have to press it with your hands, so that the noodles will be more empty and show loyalty.
Hehao noodles took out a small part of it to make shortbread , and the remaining noodles were good for making the skin. Only after going through 7 processes can the mooncake crust be crispy, and the traditional old taste cannot be made without one piece. Take advantage of the time for the noodles to prepare the filling.
The traditional five-core mooncake fillings are sesame, peanuts, sunflower kernels, walnut kernels and almonds, which means benevolence, justice, courtesy, wisdom and faith.
Wang Qiuxian improved the ingredients, including black sesame and white sesame, pumpkin kernels replaced almonds, and added pine nuts , rose sauce and osmanthus sauce.
The core of the reunion has not changed, and it has added natural sweetness.
The nuts are fried to inspire the original aroma of the ingredients. After crushing, the aroma is overflowing. The yellowish peanuts, sunflower kernels, amber walnut kernels, black and white sesame seeds, pink purple rose sauce, golden yellow The sweet-scented osmanthus sauce, add white sugar, crushed rock sugar, honey, and flax oil, it can be said to be rich in grains and attractive in color.
While mixing and kneading, add the prepared shortbread and mix well. Wrap the rich aroma of nuts, the fragrance of osmanthus, and the fragrance of roses in layers. The delicious and special filling is done.
The unique craftsmanship is the essence of forging the old taste.
After the dough is finished, the aunts cleverly pack the fillings, stuff them into the mold with their palms and press them with their palms. As soon as they knock on the table, the moon cakes of various patterns will be demolded and formed and enter the baking process. There are two fires in the courtyard. One fire should be more vigorous and the other should be warmer. This is a test of the craftsman's grasp of the heat.
Put on a warm fire to bake mooncakes.
The high fire is used to roast the buckle pot, the buckle pot is heated and then buckled on the scallop, the two buckle pots alternate alternately.Until the mooncakes are baked, the size of the fire and the frequency of uncovering the pot are all based on eyesight and experience. They are also called "buckle mooncakes" locally.
The mooncakes baked in this way are crispy and sweet, and they are preserved for a long time.
The Jinyang five-ren mooncakes made in this way taste the most traditional and authentic, and they are also the most popular among local people.
Especially moon cakes made with molds, such as tigers, lions, rabbits, fish, birthday stars, flower baskets and other fancy moon cakes, are even more attractive to children.
The moon is born on the sea, and the world is at this time.
The Mid-Autumn Festival offering to the moon is an ancient sacrificial ritual, which expresses people's expectation that the next year will be harvested, six animals will be prosperous, the moon will be well spent, and the whole family will be safe.
moon cakes are the protagonist of the offering table.
Mooncakes in China are represented by mooncakes from Guangdong and Shanxi, commonly known as "Southern Guangxi and Northern Jin".
Jin-style mooncakes are the most representative of five-core mooncakes.
The five-ren moon cake not only symbolizes the full moon, but also entrusts the family reunion, but also means the dream of a well-off society comes true.
Since last year, Wang Qiuxian's son also came back to help make mooncakes. Wang Qiuxian smiled and said: "I am very happy that he can come back to make mooncakes together. There is hope for the inheritance of traditional craftsmanship and taste."
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Figure: Cui Lixia
Editor: Li Jianqing
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