Mooncake production scene attracts many customers in famous craft village in Hanoi

Traditional moon cake production facility for over 60 years in Xuan Dinh craft village (Bac Tu Liem district, Hanoi).

In the days leading up to the Mid-Autumn Festival, right from the beginning, Xuan Dinh village has been filled with the fragrant smell of moon cakes and moon cakes. Currently, this village still has more than a dozen households maintaining the traditional cake-making profession. Sinh Hung cake production facility has been making moon cakes for more than 60 years, and every full moon of the 8th lunar month, this place is bustling from morning to night to produce batches of cakes with traditional flavors, serving the sudden increase in customer demand.

Each filling ingredient is poured onto a tray to be carefully weighed for each cake to have a different weight.

The ingredients for the traditional mixed cake filling include lard, Chinese sausage, kumquat, lemon leaves, lotus seeds, ham... mixed together. Mai Que Lo wine is the last ingredient added to enhance the special flavor of the cake. According to Mr. Dung, the cake filling is the most important part, whether it attracts customers or not depends on this step.

Experienced bakers skillfully mix each ingredient with mai que lo wine...

Each cake, big or small, will have a specified amount of filling, carefully weighed to ensure accurate weight.

The dough is kneaded and divided into equal portions, then rolled out thinly by the worker.

After the dough is rolled, it will be stuffed with filling and put into the mold.

The baker uses just enough force to press the cake into the mold to form it. If he uses too much force, the cake filling will break. After being pressed into the mold, the cakes are arranged evenly on the tray, looking very beautiful.

Before being put into the oven, the cake is coated with a layer of egg yolk on the surface to create a natural aroma and color. The baking process is divided into two stages, the cake is put into the oven for 10 minutes, then sprayed with another layer of egg yolk, and baked for another 20 minutes until golden brown.

A batch of traditional moon cakes comes out of the oven with eye-catching colors and irresistible aroma.

The final step is packaging. According to Mr. Dung, the daily production of cakes is limited in quantity and is only sold at the store. Because the cakes are handmade, they only have a shelf life of 10 days from the time they are baked, so mass production is not necessary to avoid reducing quality.

The owner of the establishment said that this year, due to the increase in raw material prices, traditional cakes such as moon cakes and baked cakes with various fillings will cost between 35,000 - 75,000 VND/piece.

Source: https://vtc.vn/canh-san-xuat-banh-trung-thu-sieu-hut-khach-o-lang-nghe-noi-tieng-ha-noi-ar819742.html