This review is mainly for expatiates to see. I want they can get grip of the chance to get mooncakes when they come across mooncakes which only sell about one month before the Mid-Autumn Festival. I think they are must-try delicacies.The Mid-Autumn Festival is a harvest festival celebrated by ethnic Chinese people and there are many legends behind it. The festival is held on the 15th day of the eighth month in the Chinese Lunar calendar, that is, on the day of the full moon between early Septemb
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This review is mainly for expatiates to see. I want they can get grip of the chance to get mooncakes when they come across mooncakes which only sell about one month before the Mid-Autumn Festival. I think they are must-try delicacies.
The Mid-Autumn Festival is a harvest festival celebrated by ethnic Chinese people and there are many legends behind it. The festival is held on the 15th day of the eighth month in the Chinese Lunar calendar, that is, on the day of the full moon between early September to early October of the Gregorian calendar to express gratitude for a good harvest in hornor of the moon. Today, it is an occasion for gathering among family members to eat mooncakes , look at the moon, and children hold lighting lanterns walking around under the moonlight. If you are in Hong Kong during the Mid-Autumn Festival, you will notice mooncakes which divided into traditional and revolution mooncake with creative fillings to take your taste buds on wonderful tour! For the traditional mooncakes, there are one to three whole duck egg yolks inside cloyingly sweet & smooth lotus seed paste which enclosed by the thin layer of American cookie texture crust. Other stuffings such as assorted nuts and seeds with cured hams and etc. If these sound not your things, then you can try revolutionary mooncakes in which stuffings such as ice-cream, custard, chocolate and etc. One of them is snowy mooncake. Usually, glutinous rice flour, rice flour, milk and sugar were the ingredients of the skin of snowy mooncake. Mixing all these ingredients and steamed until fully cooked. The cooked dough is chewy and there are many different creative fillings. The fillings of the following Maxim’s snowy mooncake are mainly mashed green bean or white bean of different flavours which had fine and dense texture with chewy exterior dough. Actually, you must try it so that you can fully understand the texture it is. For Maxim’s snowy mooncake, it use maltose instead of white sugar which add more flavour of sweetness.
Maxim’s Snowy Premium Delicacies which consists of seven mini size snowy mooncakes and one regular size snowy mooncake. It was difficult to tell which one was the best flavour. I could only say all the cakes below were up to promising standard.
Angel chocolate Crunch : Both the skin and mashed white bean filling were quite milky flavour. The flavour of caramel paste was at centre pleasant. The existence of chocolate flavour rice puff added the crunchy texture to the soft with dense texture of bean paste and chewy texture of the outside. Will not be wrong to milk and caramel fanatics.
Devil dark chocolate crunch : The whole cake including rice puff was chocolate flavour. The lava inside was the most chocolate but not quite dark chocolate flavour. The mashed bean stuffing was a bit like “MILO” flavour. Fans of milk chocolate will not be disappointed.
Mango with pomelo dessert : The whole cake features mango with hints of sweet and light sour pomelo flavour. The blended flavour was amplified by the mango puree with pomelo flesh inside. Jelly beans were also added inside the puree to add the chewy mouthfeel to moist puree. In brief, the blended flavour was fruity, refreshing and pleasant.
Pink guava and apricot : A bit of apricot paste was embedded. Though it was not quite actual flavour of apricot, the flavour was natural with aroma and gentle acidity. The combining effect of apricot paste with guava flavour mashed bean was nice in scent and taste, like savoring Twinings fruity tea.
Sesame with macadamia nuts : There were small amount of chopped macadamia nuts inside the black sesame flavour cake. This time, the nuts were crispy. In previous year, they were not crispy. Because of the not quite strong sesame flavour, less sweetness was better. Furthermore, it was sesame oil flavour rather than sesame. Hope you can understand what I mean. The flavour sesame was a bit different from sesame oil though the latter is extract from sesame.
Blueberry Duo : Named as Duo because ingredients contained blueberry and blackberry. The blueberry jam stuffing and the milky flavour of mushed green bean was alright. It was the chewing outside which flavoured as cough syrup ruined the whole cake. To avoid this, I discarded the covering and felt satisfaction.
As I was in a hurry, no photo of Green tea and red bean and Mango crunch were taken.
Green tea and red bean : The green tea flavour is delicious. To further make the cake delectable, quite much of soften whole red bean was added. Green tea and red bean lovers should not miss this cake.
Mango crunch : Chocolate flavour skin and rice puff were interestingly paired with mango flavour filling. However, the weak chocolate flavour did not have any chemical reaction in taste. But, in general, this cake with mango flavour was alright.
So, don’t hesitate to start the gastronomic adventures by tasting mooncakes !
題外話/補充資料：
Gel ice pack and a keep-cool bag are given to prevent the snowy mooncake from deteriorating when you buy it. So, you need not hurry to take it home after getting it, say after 1.5- 2 hours. According to the serving suggestions for the best texture, it is recommended to remove mooncake from refrigerator (0-4oC) and serve immediately. As for my preference, I remove it from freezer to the lowest shelf of refrigerator for 2.5 to 3 hours before serving. If mooncake is too hard, the glutinous rice skin is not chewy. Only serving at optimum hardness of the mooncake, texture, flavour and sweetness of mooncakes were at their best.
Maxim’s have launched new cakes and dessert cup collectibles again, this time it is LINE FRIENDs’ CONY and BROWN.+++++++++++++++++++Cakes:CONY (cream cheese cake)BROWN (chocolate and raspberry mousse cake)+++++++++++++++++++Dessert cups:CONY (raspberry mousse milk pudding)BROWN (Mango and pomelo pudding)+++++++++++++++++++I tried the BROWN CAKE because I love raspberry and chocolate.BROWN CAKE:It was a cute chocolate bear with layers of raspberry jelly, chocolate cake surrounded in chocolate mou
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Maxim’s have launched new cakes and dessert cup collectibles again, this time it is LINE FRIENDs’ CONY and BROWN. +++++++++++++++++++ Cakes: CONY (cream cheese cake)
I really liked the rich chocolate mousse and the layer of chocolate cake which was balanced by the raspberry jelly to give it dimension so that it was not too chocolately.
My colleague gets mooncakes from DHL every year and each year they will surprise you!!!This year, it came as a form of a big mooncake cushion!When you unzip the top, it unfolds a DHL plane on top of the moon!In the other compartment, there is a box of mooncakes made by Maxims.Again, the usual thick dense white lotus seed paste with a salty egg yolk.★☆★☆★☆★☆★☆★☆★☆★☆★☆★DHL 2013:★☆★☆★☆★☆★☆★☆★☆★☆★☆★DHL 2012:Can't find photos★☆★☆★☆★☆★☆★☆★☆★☆★☆★DHL 2011:★☆★☆★☆★☆★☆★☆★☆★☆★☆★DHL 2010:★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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My colleague gets mooncakes from DHL every year and each year they will surprise you!!!
This year, it came as a form of a big mooncake cushion!
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這幾年來市面上的奶皇月餅如百花盛放, 款式品牌多, 已經不再是半島嘉麟樓獨大。個人有個人的喜好, 不親自吃吃, 又怎知道哪個出品適合自己的口味? 筆者最中意的, 乃是望月葉師傅的出品, 不過連續吃了兩年, 今年就決定要換換口味。目標就放在很火紅的美心流心奶皇之上。
LAVA - 如溶岩般流出的滋味
一盒大庄的流心奶黃有八個, 分上下兩層入盒。有別於常見的優雅木色、艷麗紅色、型格黑色做包裝, 美心流心奶黃月餅竟然揀了綠作主色, 燙上金色的圖案與文字, 設計大膽活潑, 也討好。或許就似品牌本身, 形象「入屋」, 顯得更加親民呢。
小巧的流心奶黃, 外表油潤亮麗。一打開獨立包裝的小袋子, 就有扑鼻的蛋黃之香。吸引之處, 是此奶黃月餅用了特別的方法製做, 就算不以微波爐、焗爐加熱, 香味也是很突出的。而且讓香港人為之瘋狂的, 是它有流心的效果!
切開來看, 果然是有漂亮的流心效果呢! 味道有濃香的蛋黃味, 淡淡的椰奶令香味更盛。質感軟滑, 雖然頗為甜膩卻是令人愛不釋口。有點似是在吃流心奶黃包, 或者是千層糕的味道, 好此道者, 定必滿意。可惜的是外皮相對比較弱, 做不出皮酥香脆的口感, 層次感為零。否則以它的味道外觀, 稱王稱霸亦非不可能啊。
