#新良第一节烤大赛#maltose Wuren Mooncake

Name: #新良第一节烤大赛#maltose Wuren Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 25g Peanut oil; 75g Invert syrup; 5g milk powder; 30g Almonds; 30g Cashew nuts; 30g Sunflower Seed Kernel; 10 to 20g Vegetable oil; 30g cranberry; 30g Pumpkin Seed Kernels; 65 to 100g maltose; 10 to 30g Cooked glutinous rice flour; 30g Black and white sesame

by Handmade

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

After many adjustments to the formula, I finally made Wuren mooncakes that I was satisfied with. This is a very healthy, low-oil and low-sugar moon cake, no sugar, low in powder, and not very hard. The use of maltose is a very high-quality and healthy sugar, basically most people can eat it, and people with diabetes can also eat it in small amounts. Maltose is divided into medicine and baking. It will be more rigorous for medicinal use. The glutinous rice, wheat or barley is fermented, and the taste is pure. Maltose is boiled by myself for medicinal purposes. The invert syrup is also boiled with fresh lemon. So the whole moon cake is very safe for children to eat. Wu Ren moon cake has always been a controversial moon cake. It is divided into salty and sweet. It is divided into traditional and new flavors according to history. Before this year, I didn't like to eat, especially the traditional taste. Every time I bite, there is always a taste I don't like. Nuts in our family are very picky, and they will not eat any bitter or peculiar smell, and walnuts will not be included in the list. "

#新良第一节烤大赛#maltose Wuren Mooncake

1. It is very convenient to use Xinliang Cantonese-style moon cake premix powder without preparing alkaline water. The invert syrup is cooked 1 week in advance. Invert syrup and peanut oil are fully stirred and emulsified.

2. Stir well to emulsify

3. Add Xinliang Cantonese-style moon cake premix powder and milk powder. If there is no milk powder, replace the flour in the same amount

4. Stir until there is no dry powder, cover it and let it stand to let the powder, oil, and syrup fully absorb and make the filling better.

5. After the dough is done, the dried nuts can be roasted

6. Chopped, don’t have too much texture, if you can’t bite the nuts, they will be broken.

7. Weigh out the maltose and oil, heat it with water or an electric ceramic stove over a small fire, to completely soften the maltose, and stir with the oil. This step is very important to make the materials better mixed

8. mixing

9. Slowly add cooked glutinous rice flour, the thinner and more maltose, the more flour is needed. Because maltose is used, it will definitely form agglomerates. The powder is to adjust the softness and hardness of the finished filling. The more powder, the softer it is. I use the least amount myself.

10. Mix vigorously with your hands

11. Divide round

12. I use a 3:7 ratio for filling. Each finished product is 63 grams. How much cake crust is for this filling.

13. Preheat the oven 180 degrees in advance. After spraying water into the oven for 6 minutes, take out the dough and gently brush with the egg yolk liquid. Re-enter the oven and bake for another 8 minutes until it is colored. The filling is less oily and the oil return speed Relatively slow, oil can be returned in 2-3 days.

14. The finished product can be opened by hand, and it will be softer when heated.

15. This is hot

Tips:
The color of the invert syrup will affect the color of the finished product. There is too much maltose and oil in the filling, and more powder, or it will distend the stomach when baking.