Five Kernel Moon Cakes Low Oil and Low Sugar Version

Name: Five Kernel Moon Cakes Low Oil and Low Sugar Version
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 90g Invert syrup; 1g Jianshui; (Ordinary flour) 120g All-purpose flour; 6g milk powder; 30g Corn oil; 1 piece Egg yolk (for surface brushing)

by Deep sea love cat

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

In the Mooncake Festival of the year again, the five-core mooncake, which was rejected by some people and loved by some people, said that it is not a classic, and it is difficult to tolerate it. As far as I am concerned, I don’t hate Wurenjun. What I hate is the red and green silk in its filling. What kind of ghost is that? I remember that when I was a child, I had to dislike the red silk and green silk. I picked out the stuffing, and the sweet stuffing is left, and the food is full of joy~
Now, you can make mooncakes by yourself. Don’t have such sweet fillings, don’t hate the red and green silk, what kind of nuts you like, even if you choose, I’ll be the master of my five kernels~ This moon cake has some sugar lost. Heyou, you will not worry about the burden of high fat and high sugar content on the body. A small moon cake of 50 grams will relieve gluttony without having too much calories~ Breakfast afternoon tea, proper~

Ingredients

Five Kernel Moon Cakes Low Oil and Low Sugar Version

1. Get all the materials used. Lishui is available on the Internet. If not, you can mix it yourself with edible alkali and water in a ratio of 1:3. The powder is sieved.

Five Kernel Moon Cakes Low Oil and Low Sugar Version recipe

2. Add invert sugar syrup to liquid soap, vegetable oil, and mix well

3. Add the powder mixture, stir and knead into a dough

4. Kneaded dough. Cover with plastic wrap and let stand for 2 hours

5. Prepare ingredients for five kernels. Peanuts and walnuts are roasted and peeled. Black sesame seeds, pine nuts and melon seeds are cooked.

6. Prepare the ingredients for the filling, pat the peanuts and walnuts in the fresh-keeping bag with a knife slightly, not too much. Fry the flour (or glutinous rice flour) and let cool for later use.

7. Add sugar, water, and honey to the nuts, stir a little, then add vegetable oil and mix well. Do not add the water all at once, leave a little bit to adjust the amount according to the dryness and wetness of the filling~

8. Finally add cooked flour and mix well

9. This is the appearance of the prepared five-ren filling

10. Divide the dough into 15 grams each, and divide the filling into 35 grams each. I made 50 grams, the filling and crust ratio is 7:3. If the technique is good, you can try 8:2

11. Take a piece of dough and flatten it slightly, put the filling on it and slowly push the dough from the bottom up to wrap the filling ~ finally place it on the tiger’s mouth and squeeze it into a round shape. You must be gentle when you pack it, and it is best to wear disposable gloves in the operating room, so that it is easier to operate and not stick to your hands.

12. Coat a layer of flour around the moon cake mold to prevent sticking, put it into the mold, and press upside down on the baking tray to make a pattern

13. After all is pressed, put it in a preheated oven at 200 degrees, bake for about 5 minutes and take it out. Brush the surface with a thin layer of egg liquid. The egg liquid should not be too thick. It is best to use a brush, which is gentle and does not foam. After brushing, put it in the oven at 190 degrees for 13-15 minutes. During the baking process, pay attention to the heat and cover with tin foil in time. After being released from the oven, it can be sealed and stored for 2-3 days to return to the oil. The luster of the mooncake after oil return is ruddy, and the taste will be softer~ The mooncake just out of the oven is hard and hard~

Tips:
1. Wearing disposable gloves when filling stuffing is easier to operate and not sticky;
2. Before baking, you can put the mooncakes in the refrigerator for about 5 minutes and then bake them, which can prevent mooncakes from collapsing with elephant legs to a certain extent;
3. If the filling is too wet, you can use a toothpick to pierce some small holes on the surface to prevent excessive moisture from opening the crust during the baking process.