Jujube Mud Mooncake

Name: Jujube Mud Mooncake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: : Jujube Stuffing; 150g Corn oil; 500g Dried Red Dates; 120g Xylitol; 80g Glutinous rice flour; 150g Invert syrup; 200g All-purpose flour; 10g milk powder; 1/4 protein; 4g Jianshui; 1 piece yolk; Some Water spray on the surface; : Moon cake crust

by Q pig baby

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Jujube is not only a delicious fruit, but also a nourishing medicine. Dried dates contain 55%-80% sugar and have large calories. They can replace food. They are often used for disaster relief in history. Its vitamin C content is among the best in fruits, about 100 times higher than apples, peaches, etc., and its vitamin P content is also the highest in all kinds of fruits. People praise jujube as a "natural vitamin pill." Each 100 grams of dried red dates can produce about 1200-1300 kJ, which is close to that of raisins, and the content of protein, calcium, phosphorus, riboflavin, and niacin is higher than that of raisins. Therefore, people have always regarded red dates as an excellent tonic. This jujube mud mooncake is specially made for pregnant mothers with anemia. It can taste the deliciousness of mooncakes, strengthen liver function and replenish blood!

Jujube Mud Mooncake

1. After the red dates are washed, wipe off the water and remove the pits.

2. Put it in a steamer and steam for 15 minutes after the water is boiled.

3. Put the steamed red dates into the food processor, add half a rice bowl of water, and beat them into a pureed jujube. Pour the pureed jujube into a wok.

4. Pour the corn oil in twice, stir-fry it evenly each time, and add it again.

5. After adding all the oil, pour in all the xylitol and continue to stir fry over medium heat.

6. When the moisture content is 70% dry, add glutinous rice flour and stir-fry evenly.

7. Stir-fry until the filling forms a whole piece. When turning it, it can be moved as a whole. After cooling, put it in the refrigerator for later use.

8. To make mooncake crust: Mix invert syrup, corn oil, and soap to mix well.

9. Sift in the mixture of all-purpose flour and milk powder.

10. Stir evenly, put it into a fresh-keeping bag, relax at room temperature for 1-2 hours, and then pack moon cakes.

11. The 50-gram moon cake mold is now used to make 60-gram moon cakes, including 20 grams of moon cake skin and 40 grams of filling.

12. After the dough is pressed open, wrap the filling, round, pat the dough, and put it into the mold.

13. Put the printed mooncake embryos into the baking tray. Preheat the oven up and down at 210 degrees.

14. Spray a little water on the surface of the mooncake, put it into the middle layer of the preheated oven, and bake at 210 degrees for 8 minutes.

15. Take it out, brush the surface with a layer of egg yolk water (1 egg yolk + 1/4 egg white and mix well), put it in and continue baking at 210 degrees for 5 minutes.

16. Then take it out and brush it with the second egg yolk water, then put it in and bake at 210 degrees for 5 minutes until the surface is golden.

Tips:
1. Freshly baked mooncakes have dry and hard skin. It is recommended to eat them after one or two days of oil return. After the oil is returned, the mooncake has a soft and shiny skin, and the taste and appearance are better.
2. Quantity of this party: 20 moon cakes of 60 grams.