mooncake月饼英文PPT课件

1、 Mooncakes are Chinese pastries traditionally eaten during the Mid-Autumn Festival. The festival is for lunar worship and moon watching; moon cakes are regarded as an indispensable delicacy on this occasion. Mooncakes are offered between friends or on family gatherings while celebrating the festival

2、. The Mid-Autumn Festival is one of the four most important Chinese festivals. 第1页/共12页第2页/共12页General description Most mooncakes consist of a thin tender skin enveloping a sweet, dense filling. The mooncake may contain one or more whole salted egg yolks in its center to symbolize the full moon. Ver

3、y rarely, mooncakes are also served steamed or fried. Traditional mooncakes have an imprint on top consisting of the Chinese characters for “longevity or harmony as well as the name of the bakery and the filling in the moon cake. Imprints of the moon, the Change woman on the moon, flowers, vines, or

4、 a rabbit (symbol of the moon) may surround the characters for additional decoration.第3页/共12页第4页/共12页第5页/共12页Traditional cakeFillings Many types of fillings can be found in traditional mooncakes according to the regions culture: Lotus seed paste 莲蓉 Sweet bean paste 豆沙Jujube paste 枣泥Five kernel 五仁 Ta

5、ro Paste 芋泥 Salt and pepper 椒盐 Durian第6页/共12页Regional variations in China There are many regional variants of the mooncake. Types of traditional mooncakes include: Cantonese-style mooncake , Suzhou-style mooncake , Beijing-style mooncake , Chaoshan (Teochew)-style mooncake , Ningbo-style mooncake ,

6、Yunnan-style mooncake .Regional variations in China There are many regional variants of the mooncake. Types of traditional mooncakes include: Cantonese-style mooncake , Suzhou-style mooncake , Beijing-style mooncake , Chaoshan (Teochew)-style mooncake , Ningbo-style mooncake , Yunnan-style mooncake

7、.第7页/共12页第8页/共12页 Syrup for mooncakeIngredients: 1200g sugar ,1kg water 1 lime - cut into 4 pieces, squeeze in the juice and put in the skin as well. 3 tbsp maltose Method:Put ingredients into a pot and bring to a boil till sugar has dissolved. Lower heat and continue to simmer till thick and syrupy. Switch off the fire and add the maltose. Stir well to disso