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What Kind of Flour is Used for Mid-Autumn Festival Mooncakes?

Introducing the ultimate guide to choosing and using flour for mooncake baking! Flour is an essential ingredient in mooncakes, as it is used in both the delicate fillings and the crispy crust. But with so many types of flour available, how can you select the right one and use it effectively? Join us as we explore the secrets to achieving the perfect mooncake texture and flavor through the artful use of flour.

Administrator

23 July, 2024

There are a variety of flours available on the market that can be used to make Moon Cakes, each with its own unique properties and effects on the final product. Here’s a guide to help you choose the right flour for your Moon Cake creations:

1. Flour for Baked Moon Cakes:

Bread Flour:

Protein Content: 11% – 14%

Bread flour is known for its ability to create a chewy and sturdy texture in baked goods. Even when hydrated, this flour maintains a dry and non-sticky consistency, making it a favorite among bakers. However, when used in Moon Cakes, it can result in a dry and hard texture. To counteract this, it is recommended to mix bread flour with cake flour in a 1:1 ratio. This blend will produce a softer, moister, and more fragrant cake as desired.

All-Purpose Flour:

Protein Content: 10.5% – 11.5%

All-purpose flour is considered a versatile option suitable for a wide range of baked goods, from soft and fluffy cakes to chewy breads. It is also commonly used in cooking and is easily accessible. While you can use all-purpose flour for Moon Cakes, the resulting crust may be slightly hard. However, after two days at room temperature, the crust will soften, becoming more airy and fragrant.

Cake Flour:

Protein Content: 7% – 9%

Cake flour has the lowest protein content among these options, resulting in a fluffy and soft texture ideal for sponge cakes. It has a naturally sweet and mild fragrance, even without the addition of butter or milk. However, it can be tricky to work with. When used in Moon Cakes, the crust may lack hardness and be prone to cracking and difficult to preserve. The best way to utilize cake flour is to mix it with all-purpose flour in a 1:1 ratio, thus combining the strengths of both flours.

The final product will have a soft and moist texture with a firm bite, retaining the sweet and mild fragrance.

Pre-Mixed Moon Cake Flour:

Pre-mixed Moon Cake flour is the most convenient option for first-time bakers as it eliminates the worry of achieving the right softness and taste. Simply follow the instructions provided by the manufacturer and adjust the amount of other ingredients according to your chosen recipe.

2. Flour for Chewy Moon Cakes:

Traditional Flour:

Traditional chewy Moon Cake flour is commonly used in the North of the country. It has a distinctive aroma of roasted rice and is slightly opaque in color. You can easily find this type of flour in grocery stores or shops selling baking ingredients.

Traditional Flour

Sanh Ký Chewy Moon Cake Flour:

Sanh Ký flour is a popular choice in the South of the country. It produces chewy Moon Cakes with a clear and attractive appearance, although the fragrance is not as strong as the Northern version. This flour is also readily available in baking ingredient shops, markets, and supermarkets.

Sanh Ký Chewy Moon Cake Flour

Chewy Moon Cake Filling Flour:

This type of flour is also made from rice but is used specifically for making fillings, adding a chewy and stretchy texture.

Chewy Moon Cake Filling Flour

With this guide, you can now confidently choose the right flour to create delicious Moon Cakes for your family and friends this season.

Frequently asked questions

The type of flour traditionally used for this purpose is called ‘low-gluten flour’ or ‘cake flour’. It has a lower protein content than all-purpose flour, resulting in a softer, more delicate texture ideal for mooncakes.

Mooncakes are known for their tender, crumbly texture, and using low-gluten flour ensures they turn out perfectly. Higher gluten content can make the mooncakes tough and chewy, which is not the desired outcome. Low-gluten flour also contributes to the distinct flavor and aroma associated with traditional mooncakes.

While it is generally recommended to use low-gluten flour for authentic mooncakes, you can experiment with substitutions. All-purpose flour can be used, but the mooncakes may have a chewier texture. Some bakers also suggest a blend of rice flour and wheat starch as a substitute, which can create a similar tender crumb.

There are various brands and types of low-gluten flour available, but for mooncakes, it is best to choose a brand that is specifically designed for making cakes and pastries. Look for options labeled as ‘cake flour’ or ‘pastry flour’. These flours will have a slightly lower protein content, ensuring your mooncakes turn out soft and delicate.

To maintain the freshness of low-gluten flour, it is best to store it in an airtight container at room temperature. Keep it in a cool, dry place, away from direct sunlight or heat sources. Proper storage will ensure the flour doesn’t spoil or attract pests.