lotus mooncake

 Lotus mooncake

Lotus Seed Paste with Egg Yolk — Apparently the most traditional of fillings, lotus seed paste is also the most expensive. It is also often paired with a salty egg yolk center which symbolized the moon. It`s an acquired taste, quite savory and salty. Lotus mooncake.

  They're lightly sweet and delightfully crumbly, just like a good mooncake should be. The salty bite from the egg yolk goes really well with the sweetness of the dough and the filling.  This pure colorless concentrate has a wonderful taste of lotus that can be mixed with any of your favorite  syrups to create a rainbow color! 



White Lotus Coffee Fruit (Cascara) contains the natural elite "adaptogen" plant, natural caffeine from green coffee beans, and pure sugar cane. Hasu nuts are not too sweet and taste dull and disappointing compared to raw seeds, so they are popular  for stuffing, but raw and green seeds are sweet and chewy.

 The green rind is made from the juice of the aromatic Pandanus amaryllifolius, a unique flavor that is popular in Southeast Asia. Traditional mooncakes are usually filled with salted duck egg yolk and lotus seed paste or red bean paste, while snowskin mooncakes are mung bean paste, fruit, green tea, jam, strawberries, chocolate, coffee and cheese. .. [10] Other flavor fillings include durian, sesame, mango pomelo, and  yam. 

 The requirements for manufacturing, storing and transporting snow skin mooncakes are stricter than those for grilled mooncakes. [11] Snow skin mooncakes are not baked in the oven, so they cannot kill bacteria at high temperatures.

 Factories need to remain sterile  and many manufacturers are encouraged to comply with the HACCP  food safety scheme. Mooncakes are also kept cold in storage, transportation, and retail stores to prevent bacterial growth. Before the 2000s, snow skin mooncakes were difficult to find in mainland China because they needed to be refrigerated on the move from the farm to the table. [12] Read more...

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