Xylitol Extracted Five-ken Mooncake (80g)

by Red Bean Hass

4.9 (1)
Favorite
16

Difficulty

Easy

Time

30m

Serving

4

It rained a few days ago, as if it had just officially entered autumn, there was no boiling sun anymore, the wind was chilly, and the sound of the wind seemed to be blowing.
The Mid-Autumn Festival is getting closer and closer. Everyone is busy making mooncakes at home. You might as well try this low-sugar mooncake. You don’t need inverted syrup, just boil it, and it tastes really good. Find a recipe from the Internet. Made some more changes, just try it if you like~

Xylitol Extracted Five-ken Mooncake (80g)

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.

9. 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

25. Hold for a few seconds to shape

26. 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!

Tips:

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.

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