Mid-Autumn mooncakes must know the balance between deliciousness and health, the choice of natural cream and margarine

Choosing mooncakes for the Mid-Autumn Festival is not only about deliciousness, but also about food safety. Learn how to make the best choice between natural cream, margarine, ghee and vegetable oil to keep your family healthy and delicious during the festive season.

How to choose Mid-Autumn mooncakes for your family: a balance between deliciousness and food safety

Every year during the Mid-Autumn Festival, choosing mooncakes always makes me feel a lot of pressure. Not only should you choose mooncakes with a pleasing appearance and attractive taste, but you also have to consider food safety and health risks. The choice of oil used in the production of mooncakes, whether to use natural cream or margarine, determines the balance between deliciousness and health. My family is always looking forward to delicious mooncakes, but as a mother, I am more concerned about the oils and ingredients used in mooncakes. Finding that delicate balance between baking deliciousness and food safety is a smart choice.

Natural cream: a healthy choice for traditional deliciousness
Margarine: a small trap hidden in the delicacy
Ghee vs. hydrogenated vegetable oils: the temptation of crispiness and the price of health
Vegetable oils: a healthy choice but with a compromised taste?
Mother’s Mooncake Choice: A Dual Consideration of Deliciousness and Food Safety
How to find a balance between health and deliciousness in Mid-Autumn mooncakes

Natural cream: a healthy choice for traditional deliciousness

Natural cream can be said to be a classic representative of mooncakes, which not only provides a rich aroma and rich taste, but also pure ingredients from nature. In contrast to processed artificial fats, natural creams are simple, responsibly sourced, and free of trans fats. As a mother, I know that saturated fat needs to be controlled, but the many types of fatty acids in natural cream are actually beneficial to the human body, and eating it in moderation can not only add deliciousness, but also make the family feel the traditional flavor of the festival. As long as it’s not overdone, natural cream is a good choice for balancing deliciousness and health.

Just like our Wang Mama’s French warm crisp, only using Anchor cream from New Zealand, which is a natural cream, rich in a variety of fatty acids required by the human body, made with French sabrielle technology, the outer skin is crispy and pine-fragrant, and the inner filling is sweet and sour.

Margarine: a small trap hidden in the delicacy

Let’s talk about margarine. In order to reduce costs, many businesses will replace natural cream with margarine. This may taste good, but more importantly, the cost is much cheaper than natural cream. But the hidden risk of trans fats has forced me to be more vigilant. Although margarine has been gradually improved in recent years, and many brands no longer use trans fats, I am even more worried about the accompanying additives. So when I see the “margarine” label, I still hesitate for three seconds and put the mooncakes back on the shelf. After all, health risks should not be underestimated.

Ghee vs. hydrogenated vegetable oils: the temptation of crispiness and the price of health

Ghee and hydrogenated vegetable oils are also frequent customers in mooncake baking, especially in particularly crispy puff pastries. These fats can make the mooncakes crispy and melt in your mouth, and people can’t help but eat them with the belt filling. However, the health effects of these trans fats in ghee and hydrogenated vegetable oils cannot be ignored. As a mother, I always wonder: is this crunchy texture worth the health risk? Therefore, I try to avoid choosing mooncakes that contain these ingredients, especially when I buy them for the elders and children in my family.

Vegetable oils: a healthy choice but with a compromised taste?

Nowadays, some mooncake merchants choose to use vegetable oils, such as olive oil or sunflower oil, as an alternative to traditional cream and ghee. Vegetable oils are good for heart health and are a healthier choice. This may sound like killing two birds with one stone, but in reality, vegetable oil can’t provide the rich taste that traditional mooncakes should have, especially for foodies looking for a crispy crust, which is a glaring drawback. So in my family, vegetable oil mooncakes are a healthy alternative, but everyone always feels that there is a little less sense of ritual for the festival.

Summary table of various oils and fats used in baking:

index	butter	Hydrogenated vegetable oil	vegetable oil	animal oil	Plain cream	High-quality cream
palate	Crisp and dry	Hard, dry	Light and moist	Rich and crispy	Delicate and full-bodied	Delicate, full-bodied and dense
aroma	Unflavored or artificially flavored	Artificial flavors	elegant	Intense animal scent	Naturally milky	Natural milky aroma and rich flavor
Taste after sitting	Drier	stiffen	Keep it moist	Keep it better	Keep it up	Keep it up
Aroma after setting	wane	wane	wane	wane	Keep it up	Keep it up
Nutrition facts	High in trans fats	High in trans fats	Contains polyunsaturated fatty acids	High in saturated fat	High in saturated fat	High in saturated fat
vitamin	not	not	E	A、D	A、D、E、K	A、D、E、K
additive	Yes	Yes	not	not	not	not
Price	low	low	middle	Medium-high	high	Very high

Mother’s Mooncake Choice: A Dual Consideration of Deliciousness and Food Safety

Whenever the Mid-Autumn Festival is approaching, my mother is always stuck in the abyss of entanglement – should I choose delicious mooncakes or healthy mooncakes? In this mooncake war, the wisdom I learned is: moderation is king. When buying mooncakes, I read the labels carefully, choose products that claim to be natural and free of trans fats, and control the daily intake of each person, which not only does not cause a burden on the body, but also helps my health. When I bake my own, I choose my oils more carefully to minimize health risks without sacrificing taste.

How to find a balance between health and deliciousness in Mid-Autumn mooncakes

Choosing Mid-Autumn mooncakes for your family is not an easy task. In a modern society where food safety issues are frequent, we are not just choosing small pastries, but making choices for the health of our families and the joy of the holidays. As long as we choose carefully, pay attention to the ingredients, and enjoy it in moderation, we can still take care of the health of the whole family while indulging our appetite in this festival that symbolizes reunion.

Mama Wang’s French warm crisp, Taiwanese pineapple crisp with a French soul

Mama Wang’s French warm crisp, made only with New Zealand Anchor cream, not mixed with other oils, no trans fat, made with French Sabrie, crispy and fragrant on the outside, sweet and sour inside, is the best choice for Mid-Autumn Festival gifts, and the favorite of Hong Kong superstars for 30 years.

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