Xylitol Five Kernel Mooncake
1.
Prepare the mooncake crust materials.
2.
Put the xylitol syrup, corn oil, and soap in a basin, and stir evenly with a manual whisk.
3.
Build the wall with flour and pour the reconciled syrup in the middle.
4.
Lay it into a smooth dough, press it down with your fingers without cracks, and put it in a fresh-keeping bag to relax for 1.5 hours.
5.
Fry the glutinous rice flour in a non-stick pan over low heat until the color turns slightly yellow, and let cool for later use.
6.
Prepare various nuts, roast them in the oven until fragrant, and break them into small pieces after cooling.
7.
Stir xylitol sugar, corn oil, white wine, and boiled water together until emulsified, pour it into the nut bowl and mix well.
8.
Add cooked glutinous rice flour in batches, mix well each time and add the next time.
9.
Mix it well and form a dough. If the stuffing is dry, add water and let it stand for half an hour.
10.
Divide them into 45 grams and knead them into dough.
11.
The loosened dough is divided into 20 grams each.
12.
Use a scraper to press into a sheet.
13.
Wrap the stuffing and knead it into a ball.
14.
Put in the moon cake mold and press out the pattern you like.
15.
Arrange evenly on the baking sheet.
16.
Preheat the oven for more than 30 minutes. Bake at 230°C and 210°C for 6-8 minutes to set the shape, then slightly color and take out.
17.
Let it dry until it is below hand temperature, and brush a thin layer of egg liquid (1 egg yolk + 1 whole egg + a little salt + a few drops of oil to stir smoothly), brush 2-3 times.
18.
Put it into the oven again, and bake for about 8 minutes at 170°C and 160°C until the color is satisfied.
Tips:
1. Don't knead the moon cake dough excessively. Use the lamination method to lamination until there is no dry powder particles.
2. Don't roast the nuts together, just roast them at 150 degrees according to the variety until they are colored.
3. How much and how much stuffing should be used to avoid moisture regain, seal and freeze the filling which can not be used up at a time, and it can be warmed up next time.
4. Do not place the mooncake embryos too densely, and leave a distance between them, so as not to affect the coloring.
5. The finished moon cake is sealed and returned to oil for 2-3 days, and the cake crust becomes soft before eating.
6. There are no preservatives in the stuffing that is fried by yourself, eat as soon as possible, and can be stored at room temperature for 7-10 days.
