Ingredients
Flour ( 230g ) | Sucrose-free syrup ( 150g ) |
Corn oil ( 70g ) | Lishui ( 4g ) |
Sucrose-free five-nut filling ( appropriate amount ) div> | Egg yolk ( 1 piece ) |
How to make sugar-free five-nut mooncakes
2. Stir clockwise with a manual whisk to mix the syrup and oil well
3.Put in flour
4.Knead into dough
5. Cover with plastic wrap and wake up More than an hour
6.The noodles are well portioned after waking up
7. The five-nut filling is also divided into equal portions.The amount I have today is 45 grams of skin and 55 grams of filling.
8.Take a piece of dough, flatten it, add the filling, and push it from bottom to top Wrap well
9.Wrap all the mooncakes in turn
10. Dip the mooncake mold into cooked flour, put the mooncake in and press it flat
11.Click out the pattern, place it in the baking pan, and spray a little water
12. Preheat the oven for ten minutes with upper and lower heat.Place the mooncakes in the oven and bake for five minutes to set
13.While waiting for the shape to set, beat the egg yolks into egg liquid
14.Take out the mooncake after five minutes and brush a layer of egg wash on the surface
15.Put it in the oven and bake at 180 degrees for 20 minutes.
16. When the time is up, take it out of the oven, put it in a fresh-keeping bag and seal it to return the oil, about One to two days will be enough
17.This is a good oil return state p>
18.One more
1.Put syrup, corn oil, and water into a basin
Tips
The baked mooncakes are relatively hard and the oil must be returned.tasty.The shelf life of home-made mooncakes is relatively short, so it is recommended not to make too many at one time.The ratio of crust to fillings is determined by personal preference.The oven time and temperature also depend on your own oven.
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