1. Boil the syrup first, and weigh the syrup materials
2. Put water and xylitol in a stainless steel pot
3. Lemon slices
4. Take three to four slices into the pot
5. Bring to a boil on medium and low heat, and the xylitol will melt, let cool and set aside
6. Put peanut oil, syrup, honey in a large bowl
7. Stir well
8. Put in the flour, mix and knead into a dough, wrap it in plastic wrap and put it in the refrigerator for more than one hour.
Divide the chilled dough into 24 grams each
10. Weigh the filling materials
11. Weigh the filling materials
12. Pour the glutinous rice flour into a non-stick pan
13. Stir-fry over low heat and set aside
14. Bake the walnuts in an oven at 190 degrees for ten minutes, take them out and press them into small pieces with a rolling pin and put them in a large bowl
15. Chopped almonds and put them in a large bowl
16. Dried cranberries chopped and put in a large bowl
17. Add green red silk, raisins, winter melon sugar, diced kumquat and half of white sesame seeds
18. Bake all the peanuts in the oven at 200 degrees for ten minutes, cool and peel, put in the food processor, add all the black sesame seeds and half of the white sesame seeds, and crush them
19. Pour into a large bowl, add cooked glutinous rice flour and xylitol, mix well
20. Add peanut oil and water, mix well
21. Divide an average of 56 grams into a group
22. Take a piece of dough and wrap it with a piece of filling
23. Wrap round
24. Put in the moon cake mold
Hold for a few seconds to shape
Place it in a baking tray, spray it with water, and put it in a pre-heated oven. Bake it for five minutes at 200 degrees Celsius and set the shape.
After taking it out, brush with a thin layer of egg mixture and bake at 190 degrees for 15 minutes.
27. It's delicious without returning the oil!
I made 80 grams of moon cakes. The crust and filling are 3:7, which is better. Usually it is 2:8. You can make it according to your preference.