Sugar-free wuren moon cake

Sugar-free moon cakes are suitable for people who can't eat sweets, so how can we make sugar-free five-kernel moon cakes? Let's take a look at the practice of sugar-free five-kernel moon cakes.

Sugar-free moon cakes are suitable for people who can't eat sweets, so how can we make sugar-free five-kernel moon cakes? Let's take a look at the practice of sugar-free five-kernel moon cakes.

First of all, sugar-free five-kernel moon cakes

Sugar-free five-kernel moon cake is the most famous of all kinds of moon cakes. It is named after almond, peach kernel, peanut kernel, hemp kernel and melon seed kernel. It has the characteristics of exquisite ingredients, thin skin and many fillings, delicious taste, not easy to break and easy to carry. Another famous collocation (higher cost but better taste) is almond, sunflower seed, winter melon seed, olive seed (olive horn) and pumpkin seed.

The ingredients of Wuren moon cake are mainly divided into two parts: skin and stuffing. Each variety contains different ingredients, and the formula of cake crust is generally flour, syrup and peanut oil, and the ratio is roughly 1: 1: 0. 5。 It can be seen that the proportion of sugar in the crust is about 40%. Together with the sugar in the stuffing, it can be said that the sucrose content of ordinary five-kernel moon cakes is above 50%, which is equivalent to an 80-gram five-kernel moon cake containing more than 40 grams of sucrose.

The difference between sugar-free five-kernel moon cakes and ordinary five-kernel moon cakes is mainly the different sugar content in the crust and stuffing of five-kernel moon cakes. The flour, peanut oil and other ingredients in the crust of sugar-free five-kernel moon cakes are exactly the same as those in ordinary five-kernel moon cakes, and even the fillings can be exactly the same. The difference lies in the sugar content. Sugar-free five-kernel moon cakes are made with sweeteners such as xylitol or maltitol through a special process, and their sweetness and taste are very mellow and delicious. Xylitol or maltitol is basically not absorbed by the body, does not enter the blood system and is directly excreted from the small intestine. Therefore, sugar-free five-kernel moon cakes will not only lead to an increase in blood sugar from the sweetener. For friends with diabetes, sugar-free Wuren moon cakes are of course the first choice for eating Wuren moon cakes.

Although sugar-free Wuren moon cakes do not contain sucrose, sugar-free Wuren moon cakes, like ordinary Wuren moon cakes, are mainly made of vegetable oil, flour and other ingredients, and also contain fillings such as bean paste and lotus seed paste, which will definitely raise blood sugar. Sugar-free five-kernel moon cakes with sweeteners instead of sucrose are just like sesame cakes, steamed bread and rice, and the carbohydrate component in them is the main factor affecting the increase of blood sugar in human body. Sesame cakes, steamed bread, rice and other staple foods are carbohydrates, which will also raise blood sugar. However, no one has ever said that you can't eat pies, steamed bread and rice after you have diabetes. Therefore, eating sugar-free five-kernel moon cakes is no problem. As long as the consumption is properly controlled like ordinary staple food.

Second, the practice of sugar-free five-kernel moon cakes

1. Main materials:

The main ingredient is gluten flour 1 00g milk powder 5g oil 30g sugar-free invert syrup 75g spoon water1g auxiliary ingredient is peanut 40g walnut kernel 80g white sesame seed 40g melon seed 90g cold boiled water 80g oil 30g xylitol 30g rice flour115g egg yolk water.

Second step

(1) First weigh the dried fruit to be used.

(2) Don't put oil in the pot without touching it. Stir-fry melon seeds in medium and small fire.

(3) Then stir-fry the white sesame until the color turns yellow.

(4) Stir-fry walnuts until they are slightly fragrant.

(5) Stir-fry the peanuts.

(6) Pour in rice flour and stir-fry over low heat until slightly yellow.

(7) Chop peanuts and walnuts with a knife.

(8) Put all the dried fruits into a container, add xylitol and mix evenly with a spoon.

(9) Pour in the oil and mix well.

(10) Add cold boiled water.

(1 1) Add cooked rice flour and mix well.

(12) The mixed stuffing can be kneaded into dough.

(13) Knead the stuffing into balls for later use. Cover the stuffing with plastic wrap and leave it for half an hour without oil or water.

(14) Next, make the crust.

(15) Pour the scooped water first. Add sugar-free invert syrup and mix thoroughly.

(16) Add oil and mix thoroughly.

(17) Add milk powder and mix well.

（ 18）

(19) Make a dough as soft as an earlobe, cover it with plastic wrap and let it stand for an hour.

(20) Take 25 grams of flour and press it into thin slices.

(2 1) Take 25 grams of five-kernel stuffing, knead it into a ball and put it on the dough.

(22) Push the dough up slowly with your chin and wrap all the fillings.

(23) Sprinkle some flour in the baking tray, pour out the excess flour, shake some flour in the moon cake mold, and then pour out the excess flour.

(24) Cover the moon cake mold on the dough-shaped moon cake embryo and slowly press it down for molding. The oven 200 is preheated for 5 minutes.

(25) Sprinkle a layer of water on the pressed moon cakes.

(26) After baking for 5 minutes, take out a layer of egg yolk water and continue baking 15 minutes.

(27) After baking, let it cool and then store it for two days. After returning oil, the shell will become softer.

Step 3: Skills

(1) If the dough is too soft and perishable, you can add some flour and knead it. ?

(2) Baked moon cakes should be eaten early, because there is a lot of oil and sugar sold outside, so it is not easy to go bad. I make healthy moon cakes with low sugar and low oil. I'm afraid they will go bad if they are left for a long time.