Wutongqiao Moon Cake

Wutongqiao Moon Cake

　　The Mid-Autumn Moon Cake is a traditional specialty of Wutongqiao, Leshan City, with a history of over 700 years.

Ingredient formula (calculated for a finished product of 46 kilograms): Dough ingredients: returned flour 13 kilograms, stirred sugar 13 kilograms

Filling ingredients: white granulated sugar 7 kilograms, steamed flour 7 kilograms, crushed rock sugar 2 kilograms, crushed orange cake 2 kilograms, cooked vegetable oil 2.5 kilograms, coloring according to national

standards

Production method 1. Making returned flour: (1) Ingredient selection: Select large-grain glutinous rice, sift out impurities and broken grains with a sieve; rinse with 50–60°C hot water

for about 10 minutes, remove and drain, then cover and let sit for 20 minutes before spreading out for use.

(2) Toasting the rice: Mix the soaked glutinous rice with pre-heated river sand and stir-fry over high heat—1 kilogram per batch. When the rice reaches the “surface-running” stage, quickly scoop it out, sift to remove the sand, and it’s done.

(3) Grinding and returning the flour: Grind the toasted glutinous rice into fine powder using an electric mill, and sieve it through a 90–100 mesh sieve. The sieved powder is called “fire powder.” Spread the fire powder on bamboo mats to absorb moisture and rest for at least 3 days until the powder can be formed into a lump that holds together without falling apart—that’s returned flour. In summer, the returned flour needs to be lightly roasted before cooling for use.

2. Making stirred sugar: Dissolve and boil granulated sugar in water at a ratio of 10:3 in a pot. Purify it with egg whites or soy milk to remove impurities, sugar foam, then add maltose (5% of the amount of granulated sugar) and continue boiling. Boil to about 130°C in summer and around 120°C in winter. When the syrup forms a ball when dropped into cold water, it’s done. After removing from heat, stir in melted oil while mixing until the sugar and oil are fully emulsified and grainy. Let cool on a work surface, then break it up into fine sugar powder with a rolling pin; after sieving, it’s ready for use.

3. Making the dough and mixing the filling: Mix returned flour, sugar, and lard at a ratio of 500 grams each to form the dough, also known as cake flour.

Prepare the filling according to the filling ingredient ratio.

4. Molding and packaging: Use circular molds in four sizes: 1000 grams, 500 grams, 250 grams, and 100 grams. For a 500-gram moon cake, first spread 130 grams of bottom sugar powder, press evenly by hand, then fill with 200 grams of filling and level it, and finally top with 130 grams of surface sugar powder. Press flat with a copper mold, turn out onto a wooden board, and let rest (“soften”) for 6 hours before packaging and storing.

Quality standards Shape: Round, with a flat surface and no broken edges.

Color: White.

Texture: Fine and powdery, not loose, no sugar granules, no impurities.

Flavor: Sweet and pleasant, with aromas of orange and rose.

Mix the filling ingredients according to the proportion.

4. Molding and packaging: Use a round mold to divide the product into four specifications: 1000g, 500g, 250g, and 100g.

For example, for a 500g moon cake: first spread 130g of base powdered sugar evenly by hand, then fill with 200g of filling and level it,

finally cover with 130g of top powdered sugar, press flat with a copper mirror, pour onto a flat wooden board, “rest under soft padding” for 6 hours, then package and store.

Quality standards — Shape: Round, with a smooth surface and no broken edges.

Color: White.

Texture: Fine and powdery, not loose, no sugar granules, no impurities.

Taste: Sweet and pleasant, with flavors such as preserved orange and rose.