In the blink of an eye, it’s about to be the Mid-Autumn Festival. The Mid-Autumn Festival in memory is always abundant, relatives and friends gather, welcome the moon, admire the moon, and send lovesickness and hope from afar. Of course, eating mooncakes is also indispensable.
“The small cake is like chewing the moon, and there are crisps and syrup.” As the protagonist of the Mid-Autumn Festival every year, the mooncakes hide the thoughts of reunion and the beautiful hope for the future days. When close friends and relatives reunite, eat a piece, and the Mid-Autumn Festival can be considered a complete circle. The bright moon is hanging high, why not get in touch with it at zero distance, get closer and closer, and then it will be our protagonist today, the Mid-Autumn Festival upstart – egg yolk crisp.
The history of egg yolk crisp starts with the puff pastry.
Central Asia is the earliest birthplace of puff pastry. In the 7th century, puff pastry began to take shape during the Abbasid period. In 751, the Arabs defeated the powerful Tang state at the Battle of Talas, gaining a large area of arable land and opening the door to India. In the 13th century, the Ottoman Empire inherited the mantle of the Arab world and began to invade Eastern and Southern Europe, and puff pastry was also brought to these places.
Yuan Mei of the Qing Dynasty recorded in his “Suiyuan Food List” that in the banquet of officialdom, the salted duck eggs were cut as side dishes. After that, a large number of Jiangnan people came to Taiwan, and when they made salted duck eggs and missed their hometown, they fused the puff pastry that had come here a long time ago to create a masterpiece of Chinese dim sum – egg yolk crisp.
The egg yolk crisp of the Mid-Autumn Festival will always arouse people’s special feelings, wrapped in oily skin and puff pastry, the puff pastry is layered on top of each other, as thin as cicada wings, and the golden yellow pastry dotted with sesame seeds exudes a rich aroma, wrapped in sweet and soft bean paste and salty and fragrant egg yolk. Take a bite, crispy to the slag, crispy crust and egg yolk intertwined in the mouth, multiple flavors intertwined on the tip of the tongue, the soft and dense taste brings not only the satisfaction of the taste buds, but also the lingering healing, which is indescribably beautiful.
As we all know, egg yolk crisp and Suzhou-style mooncakes have the same effect. The biggest charm of Suzhou-style mooncakes is the layers of puff pastry, thin as cicada wings. As for the filling, both salty and sweet are classics. And there is no need for molds in the production process, and it seems to be free to do what you want, but in fact it is full of hand-made warmth.
As a good helper in the Mid-Autumn Festival, Sanneng brings you a variety of baking utensils today. Whether it is for home or business, you can easily make Mid-Autumn Festival deliciousness, handy, no problem. The melt-in-your-mouth puff pastry and the oily and delicious egg yolk collide with each other, just like the thousand-year-old quality of Western cuisine, and when it meets the thousand-year-old inheritance of Eastern cuisine, it bursts out with an incomparably rich sweetness. More importantly, the food culture and family culture that carry the continuous human beings are also condensed and sublimated in this small egg yolk crisp.
