Who is the founder of Hong Kong milky yellow moon cakes?

The other is Ye Runfa.

The former is a semi-retired dim sum ambassador of Peninsula Hotel Group, and the latter is a consultant for making "full moon" moon cakes. There seems to be no conflict between their identities, but paradoxically, they each claim to be the originators of crispy milk yellow moon cakes. Obviously, this is a story of Rashomon, a suspense event about the birth of crispy milky yellow moon cakes!

"In the final analysis, the crispy fried cream buns I made at that time were the originator of the cream moon! Ye Runfa, 62, said. 1986 worked as a pioneer in Long Ting, the Chinese restaurant of Kowloon Hotel, and served as the director of dim sum department. Peninsula Hotel is a sister hotel, which is owned by Shanghai Hotel in Hong Kong. " At that time, the boss planned to open pavilions and pavilions, and the Ring Dragon Pavilion opened six months earlier than Jialin Building, so I planned the kitchen naturally. There are also deer pavilions at the top of the mountain and Phoenix Terrace in Repulse Bay in the plan. "Thirty years ago, Ye Runfa remember clearly, just like what happened yesterday.

"There were not many teahouses selling cream buns in the 1980s, but there were some in Jialinlou. Ye Yonghua said on the other side.

Hong Kong is a lovely place, because here, everything can be exchanged and the old and the new can be merged. The rise of custard and cookie crust just reflects the characteristics of Hong Kong in this respect.

"When we make snacks, we like to use' cheese' as packaging and even make desserts. Isn't lotus seed paste Xi mi baked? Ye Yonghua continued. Common custard is made of custard powder, which smells like eggs and vanilla.

"In those days, with the introduction of crispy milk yellow moon cakes, the market was very fresh. Because no one in the west has tried to make cakes with moon cakes. The so-called cakes are different from the traditional cakes made of lard in China, but this brand-new moon cake is made of flour, sugar, eggs, butter, whipped cream and custard powder. " Crisper than cookie skin. At this time, there was a smell of butter in the bakery. It turned out that it was time to paint the egg paste. Ye Runfa stood by the oven, waiting to bake another plate of moon cakes. Every year, he will fine-tune the ingredients of moon cake materials and constantly improve them.

"Never be stingy with your own recipes, because there are no secrets. If you have my recipe, you must be skilled enough to bake beautiful cakes. The so-called technology is not simply to buy an expensive oven and use beautiful eggs and flour. Generally speaking, what is the temperature and humidity of the cake-kneading environment? Is the shell hardened by excessive friction? Will the temperature of your hands be too high to make the cake crust too oily? Is the front fire and the bottom fire of the oven not harmonious? Will the position of the cake tray in the oven be greatly affected by the fire? Cake? All of it ... can't be mastered in a day and a half. Having been a pastry chef for 46 years, Ye Runfa's words have great bearing and weight. Now, in addition to supervising the production of moon cakes in "Looking at the Moon", he also teaches moon cake classes and dim sum classes in his spare time.

"Over the years, moon cakes in Jialinlou have been baked in their own kitchens. There is no preservative in the cake, so it must be baked fresh. In recent years, from time to time, Ye Yonghua, as a dim sum ambassador, went to Shanghai, Paris and other different places to teach the method of making milky moon cakes.

Rashomon, the ending is always ambiguous! There is never a real answer. Ye Yonghua and Ye Runfa, no matter who is the founder of Crispy Milk Yellow Moon Cake, what is certain is that they are both pastry chefs of Jialinlou generation, and their gestures are equal.

Zhou Wenhua in Ming Dynasty: the ancestor of Ruhuang moon cakes, Jialin Building, vs Looking at the Moon.