1. Prepare flour (the most common kind in the supermarket, after my experiment, ordinary flour can replace low-gluten flour), honey and soybean oil
2. First add 2 grams of edible alkali to the flour, stir, and then add honey and oil. The ratio must be correct, otherwise it will affect the formation of the crust. The alkali is added to make the crust return to the oil, which is more delicious.
3. Wrap the stirred crust with plastic wrap and put it in the refrigerator for one hour
4. Get ready for ordinary oatmeal in the supermarket
5. Put the oatmeal in the oven and bake at 200 degrees for 20 minutes
6. Take 80 grams of peanut butter
7. Put the baked oatmeal into the food processor and beat it into oatmeal flour. It must be delicate
8. Stir the beaten oat flour and peanut butter evenly. You can wear disposable gloves and knead into a dough. To ensure health, if you want sweetness, you can add 2 grams of aspartame (sugar substitute)
9. Knead it like this, put it in plastic wrap and set aside
10. For a more crispy and rich taste, you can add some peanuts to the filling and just use a cooking machine to beat a few times.
11. Make 15 grams each of the dough, and knead it into a ball, and make 20 grams of the stuffing, knead it into a ball, a total of 35 grams, making such a small meal is not greasy nor waste
12. Brush a layer of oil on the bottom of the oven to prevent adhesion, and then press the film with a mooncake tool. When filling the mooncake, flatten the crust and wrap it like a dumpling, then roll it into a ball and send it to the film tool, and press it to prepare for baking.
13. Bake up and down at 200°C for 20 minutes, it's fragrant and delicious!
Tips:This moon cake is water-free, so it can be stored for a long time. It is healthier without sugar. It is healthier to use oatmeal whole grains for filling. It is more convenient to use honey instead of inverted syrup.
