Sales address: Dongyue Cake Shop in the middle section of Dongguan Street, heshun county.
Distribution area: Mainly distributed around heshun county County and Hanhu Village. In recent years, with the increasing influence of the reputation of Hanhu moon cake products, Hanhu moon cake is not only a traditional food for Mid-Autumn Festival, but also a local specialty food for people to give to their relatives and friends.
Historical origin: According to legend, in the Northern Song Dynasty, a large number of Liao people went south and invaded the Central Plains. They burned, killed and plundered the people, doing all kinds of evil. People have long hated it, and everyone wants to punish it, but they dare not say anything for fear of being killed. Therefore, it was suggested that pasta be made into the words "Kill the Tart on August 15th" (people called it Liao Tart at that time) and distributed to all households, so as to facilitate the unified uprising until it evolved into the present moon cake. Moon cakes are traditional Mid-Autumn Festival foods, symbolizing reunion and reflecting people's good wishes for family reunion. Hanhu moon cake is the most famous Mid-Autumn Festival food in line with local traditions. Hanhu moon cakes are named after local villages.
Heshun's cold lake moon cakes were originally made by Guo of Lenghu Village, and Guo's moon cakes have been passed down for six generations. In the third generation (Guo Yandong's grandfather), before the Anti-Japanese War, there were few white noodles in the village, so dozens of families put away noodles (buckwheat noodles) and fillings and gave them to Guo Yandong's grandfather for unified production, so people in the village could eat sweet and delicious moon cakes on the Mid-Autumn Festival. Guo Yandong's grandfather Guo made moon cakes when he opened a restaurant. He carried wheat back from Xingtai with a donkey, ground it into white flour with a stone mill, and baked it into moon cakes with an earthen stove. People in the villa (people from Henan, Xingtai, Hebei, Wu 'an and other places to escape from famine) take moon cakes at the Mid-Autumn Festival in the first year and pay the corresponding food after the autumn harvest in the second year, which is a kind of "barter". At that time, people had a good reputation. From 1979, Guo, Guo Yandong's father and Guo Yandong reformed the mooncakes. At first, I was in Hanhu Village, making moon cakes for the villagers. We agreed to make 5 Jin of white flour, 5 Jin of sugar and 5 Jin of oil together. Later, after a few years, he became famous. People in the village also send moon cakes from Lao Guo to relatives, so people in other villages and cities often say, "Let's go back to Lenghu and buy some moon cakes!" Inadvertently word of mouth, Lao Guo's moon cakes are called "cold lake moon cakes". The moon cakes in Lenghuguo are mainly for the Mid-Autumn Festival on August 15th, and now you can also eat crispy and delicious moon cakes.
Basic content: The raw materials of Hanhu moon cakes are mostly local specialties.
Flour: Wheat is ground into flour with a stone mill. Wheat should be washed with water to remove rust before grinding. The flour used for Hanhu moon cakes should be ground twice with a stone sieve, which is fine and easy to mix with other raw materials.
Oil: The oil used in Hanhu moon cakes is donkey oil. First, the donkey oil is refined in a pot, and then vinegar, pepper and aniseed are added to make a special donkey oil. Moon cakes made of donkey oil are fragrant and soft, and melt in the mouth, but they are fragrant and crisp. Because donkey oil was scarce, it was replaced by small pressed sesame oil with good oil, but the output of sesame was very low, and the oil yield was low at that time.
Syrup: formerly known as rice slurry, it is made from corn flour as the main raw material and malt by mixed fermentation. The specific operation is as follows: first, grind one catty of corn into corn flour, add six catties of water and cook until it is paste. First add water to germinate the barley, then grind the barley, put the ground barley into the corn paste and heat it with fire. After five or six days, yellow and white thin liquid rice began to flow out. Then clarify the spilled rice into slurry, separate the slurry residue from the soup, pour it into a boiling pot and cook it with high fire. In the process of cooking, it is estimated that time is running out, so I scoop out the rice in the pot with a spoon and leave it to dry. After the rice is boiled, let it cool for later use.
Stuffing: cooked noodles: grinding wheat into flour with a stone mill, then steaming the flour to make cooked noodles, adding donkey oil, melon seeds, walnuts, peanuts, pumpkin seeds, raisins, sesame seeds, sugar, shredded green pork and roses into the cooked noodles and stirring.
Sesame: Choose local white sesame or black sesame with skin. First, fill the jar with water, pour the sesame seeds with skin into it and stir with a wooden stick. Because of the inconsistent quality of sesame seeds, those seeds that are not full will float on the water surface, while the full seeds will sink to the bottom of the tank. Take out the flat seeds on the water, and take out the remaining sesame seeds to dry for later use. Then fry the sesame seeds with skin, put the cooked sesame seeds into a stone mortar and tamp them with a stone pestle.
Peanuts: need to be fried, fried and crushed. Wrapped in stuffing and mixed with sesame seeds and walnuts, it tastes soft and fragrant. If you don't fry them, peanuts will smell bad.
Black silk: clean fresh raw materials such as orange peel and radish strips, cut into filaments, then soak the raw materials such as orange peel and radish strips in 0.5% alum water for 10 hour, rinse with clear water until the bitterness is completely eliminated, drain the water, take half of the raw materials such as orange peel and radish strips, put them in a clean tank, add green pigment and stir evenly to obtain black silk. Mix black silk and red silk with half of white sugar and marinate for 3 days, then add the other half of white sugar and marinate for 2 days. Take out the pickled green silk and red silk respectively, drain the sugar solution, dry it a little, and then mix in the finely ground white sugar powder to make it loose. The green and red silk mixed with powder is dried in the sun to obtain the finished product.
Roses: Collect wild roses from the mountains, mash them, then put the mashed roses into bottles, pickle them with brown sugar, and seal the bottles with mud for one year.
Leather surface: put water, syrup and donkey oil into flour to make water surface, make dough into oil surface with donkey oil, and finally make leather surface with water bread and oil surface.
Kneading: Knead the dough until it is bright. It is best not to stick to the chopping board, with the left hand above and the right hand below, and knead it evenly.
Processing technology of stuffing:
The stuffing is mainly composed of two parts, one is flour stuffing, and the other is auxiliary stuffing. Therefore, the process of making stuffing is also divided into two parts. The production of flour stuffing is to mix steamed flour, sugar and oil in a certain proportion.
At the same time or earlier, stir-fried sesame seeds are ground into powder, stir-fried peanuts are ground, cut walnut kernels are mixed with sugar-stained sugar roses, and auxiliary materials are added.
After the flour stuffing is mixed, the auxiliary materials are mixed with the flour stuffing and kneaded into stuffing. After the baked finished product is cut, you can clearly see sesame seeds, peanuts, walnuts and other granular substances, and the layers are distinct. The scraped stuffing is powdery and loose, but it hardens after baking.
When wrapping moon cakes, there is a special tool to clip the stuffing once or twice. If you are skilled, you can grab the stuffing directly. The dosage is the same as one by one. Mix the noodle preparation, water surface 24 preparation and oil surface 24 preparation. The size, length and weight of the medicine are similar, so as to ensure the consistency of the moon cakes made by Hanhu. Then spread the bread on the oil surface with water, roll it three times with a rolling pin, and cut the dough evenly. It is required to be thick in the middle and thin around, hold it in the palm of your hand to form a nest, and wrap the stuffing into the leather surface, usually one or two. Turn over the stuffing and close it while pressing it. After folding, grab the dough head and press it by hand to shape it. Put the prepared cake into the cake mold, compact the cake with palm force and carve it. Hanging oven to bake, the earliest moon cakes of Hanhu were baked on a high fire with a shovel, with mud on the washbasin, baked on the fire and buckled on the stove. The two clay pots are buckled in turn. Clay steel is cold-resistant. Wood is used to make a fire. The baked moon cakes are the most original. Ovens are used a lot now. Bake the front side first, then the back side, and then bake it golden brown. The whole process takes about 15 minutes, and the suitable temperature is 260℃-300℃. The moon cakes baked in this way look hard on the outside but soft on the inside. Because gouache has been evaporated, moon cakes have a long shelf life at room temperature and will not go bad for one year.