Mooncakes are an indispensable food during the Mid-Autumn Festival, and families almost universally taste them. Their diverse flavors stem from a rich variety of fillings. Homemade mooncakes are also quite popular, allowing customization according to personal preferences. However, sometimes homemade mooncakes come out too hard, and the reasons behind this are worth exploring.
Firstly, the issue may lie in the process of making the dough. If the dough is not kneaded sufficiently, preventing proper gluten formation, the crust can easily become hard. The correct method is to mix the syrup with oil and then gradually add it to the flour, first using a little flour to absorb the syrup, and when the syrup no longer flows, gently press the dough with your palm to avoid kneading.
Secondly, the choice of ingredients is also crucial. Mooncakes made with water and flour tend to become harder over time. Therefore, it is recommended to use a mixture of oil and water for the dough to keep the mooncakes soft.
Additionally, adding an appropriate amount of leavening agents, such as baking powder or yeast, can effectively enhance the softness and texture of the mooncakes. There are various types of such additives on the market, and using them wisely can make the mooncakes even more delicious.
As a traditional Han ethnic snack that has been passed down for thousands of years, mooncakes not only carry profound cultural significance but also symbolize family reunions during the Mid-Autumn Festival. Since their origin in the Tang Dynasty, mooncakes have undergone a transformation from the imperial court to the common people and have become popular throughout the country, with varieties and flavors differing by region, such as Cantonese, Beijing, Yunnan, Suzhou, and Chaoshan styles, enriching people’s festive tables.
