Sugar-free five-nut mooncakes
“Sugar-free five-nut mooncakes”
The practice of sugar-free five-nut mooncakes
Weigh the dried fruits to be used first.
Don’t put oil in the non-stick pan, stir-fry the melon seeds until fragrant on medium-low heat.
Then fry the white sesame seeds until the color turns yellow.
Fry the walnuts until slightly fragrant.
Fry the peanuts well.
Pour in glutinous rice noodles and stir-fry over medium-low heat until it turns yellow.
Chop the peanuts and walnuts with a knife.
Put all the dried fruits in a container, add xylitol, and mix well with a spoon.
Pour in the oil and mix well.
Add cool white open.
Add cooked rice noodles and mix well.
The mixed filling can be kneaded into a dough.
Knead the filling into a ball for later use. Cover the finished five-nut stuffing with plastic wrap and leave it for half an hour. It will be made without any oil or water.
Next, make the pie crust. Pour the liquid water first.
Add sugar-free invert syrup and mix well.
Add oil and mix well.
Add milk powder and mix well.
Add the sifted low powder.
He becomes an earlobe-like soft surface, covered with plastic wrap and let stand for one hour.
Take 25 grams of noodles and press them into thin slices.
Knead 25 grams of the five-nut filling into a ball and place it on the dough.
Slowly push up the dough with a tiger’s mouth, and wrap all the fillings in.
Sprinkle some flour in the baking pan, pour out the excess noodles, pour some flour in the mooncake mold, and shake well, then discard the excess.
Place the moon cake mold on the dough of the moon cake embryo and slowly press it down to form a shape. Preheat the oven 200 for 5 minutes.
Spray a layer of water on the pressed moon cake.
After baking for 5 minutes, take out a layer of egg yolk water and continue to bake for another 15 minutes.
After baking, let it cool and store it for two days. The crust will become softer after returning to the oil. Finally, you get home cooking sugar-free five-nut mooncakes.