Low sugar five kernel mooncakes
| Five-nut filling: homemade lotus paste 300g | Sucrose-free syrup 110 grams |
| Corn oil 100 grams | Cooked flour 160g |
| Cooked glutinous rice flour 50 grams | Peanuts, Sunflowers and Pumpkin Seeds 175 grams in total |
| Walnut kernel 145 grams | Cooked black sesame seeds 40g |
| Cooked white sesame seeds 30g | Liangbaikai A small amount |
| Moon cake crust: high-gluten flour 23 grams | Low gluten flour 230g |
| Jianshui 3.6 grams | Corn oil 68 grams |
| Inversion syrup 175 grams | Egg liquid: egg yolk 1 |
| Egg white 8 grams | Clear water 10 grams |
Step 1
1. Let’s first take a look at the dried fruits used in my five-nut filling, pumpkin seeds, sunflower seeds, peanuts, walnuts, black sesame seeds, and white sesame seeds. It is very simple and cheap. Even if it is made this way, it tastes delicious. great
Step 2
2. Raw nuts need to be roasted before use. Spread the dried fruits evenly on the baking sheet.
Step 3
3. Preheat the middle shelf of the oven to 150 degrees, turn the heat up and down, and bake for about 20 minutes. If the surface of the dried fruit turns slightly yellow, it means it is cooked. Take it out and let it cool slightly.
Step 4
4. The flour and glutinous rice flour in the filling must also be roasted before use. Spread the flour and glutinous rice flour evenly on the baking sheet.
Step 5
5. Bake in the middle rack of the oven at 150 degrees for 15 minutes with upper and lower heat. Take out the baking pan halfway, stir it with a spatula and continue baking until it is cooked.
Step 6
6. Use a rolling pin to slightly crush the roasted dried fruits, add cooked black and white sesame seeds, and stir them together (because the sesame seeds I used are cooked, so there is no need to roast them)
Step 7
7. Put the homemade lotus paste filling into a basin, add sucrose-free syrup and stir evenly. The recipe for lotus paste filling has been posted before, so you need to check it out by yourself. If you don’t want to make it yourself, you can also buy finished low-sugar lotus paste.
Step 8
8. Add corn oil in three batches, stir well each time before adding the next time. You can replace it with other edible oils in equal amounts, such as peanut oil and sunflower oil, if you don’t mind the strong taste of the oil.
Step 9
9. Add the roasted flour and glutinous rice flour, carefully mix evenly
Step 10
10. Finally add the chopped nuts prepared previously, mix well, and add a small amount of cold boiled water to adjust the softness and hardness of the filling until it can be formed into a ball and can be easily poked with your fingers.
Step 11
11. The simple five-nut filling is now ready. Put it into a sealed bag for later use.
Step 12
12. Next, make the mooncake skin. Add the sour water to the inverted syrup and mix thoroughly. Add the corn oil in 3 batches. Mix thoroughly to emulsify. Add high-gluten flour and low-gluten flour and mix well with a spatula until there is no dry powder. Cover the surface to keep it fresh. Leave the membrane to relax for half an hour
Step 13
13. I am making 100g mooncakes, so the fillings are divided into 70g each portion and the crust dough is 30g each (the recipe can make 16g of 100g mooncakes, the amount of ingredients can be increased or decreased according to the proportion)
Step 14
14. Take a piece of dough and flatten it in the palm of your hand, wrap it with a piece of filling, wrap it carefully, and use a mooncake mold to press out the shape of the mooncake. The mooncake base is completed. Press all the mooncakes into the pattern you like.
Step 15
15. Preheat the oven to 200 degrees, upper and lower heat, middle layer, bakeFor 10 minutes, spray water mist on the surface of the mooncake before putting it in the oven. The surface of the mooncake should be slightly colored. Take it out, brush two thin layers of egg wash on the surface, put it in the oven again, lower the baking temperature to 180 degrees, and bake for another 10 minutes. If you are satisfied with the color on the surface, you can take it out of the oven.
Step 16
16. The picture of the status of the mooncakes during the baking process can be viewed in the previous recipe - black sesame mooncakes. For the egg liquid recipe, see the recipe table. You need to use a wool brush to brush the egg liquid to make the color even and beautiful. A silicone brush is relatively inferior.
Step 17
17. Take out the baked mooncakes and let them cool before packaging.
Step 18
18. Sealed package, add a pack of desiccant, can be stored at room temperature for one month Cooking tips for low-sugar five-nut mooncakes
