The annual Mid-Autumn Festival is coming, bake a little as low as possible low-oil and low-sugar mooncakes to eat for the family, with a small mold of 50g, once will not eat too much, will not cause too much burden on the body, but also quite simple, do a try together
By Khun Kun Girl
<h2>Royalties</h2>
Filling
260 g of various nuts
Sugar 15 g
Maltose 53 g
Invert syrup 7 g
Corn oil 37 g
High liquor 8 g
Warm water 40-50 g
Sautéed glutinous rice flour 40 g
Sautéed low flour 40 g
skin
Low gluten flour 72 g
High gluten flour 72 g
Milk powder 8 g
Invert syrup 93 g
Water 3.2 g
Corn oil 35 g
other
1 egg yolk
Water 10 g
Wool brush
watering can
<h2>Practice steps</h2>
1: Put all the nuts in the oven at low temperature and bake until fragrant, crush and set aside
2: Mix glutinous rice flour with low flour and fry until slightly yellow
3: Put the invert syrup in the basin, add the oil, stir until the oil and syrup are completely fused, add the water and stir well
4: Pour in sifted high gluten flour, low gluten flour and milk powder
5: Use a spatula to mix well from bottom to top, knead into a smooth dough, and you can't see the dry powder
6: Wrap in plastic wrap and let stand for about 2-3 hours
7, maltose, invert syrup, liquor and oil stirred emulsification
8: Add the nuts and stir well
9: Add the sautéed glutinous rice flour and low gluten flour and mix well
10. Add sugar according to taste
11: Slowly pour in warm water until it can form a ball
12: Wrap in plastic wrap and let stand for more than 30 minutes
13: Each 20g of skin is rolled into small balls, covered with plastic wrap to prevent air drying
14: Fill 30g each into small balls
15: Take a skin of dough, press flat and put on the five kernel filling
16: Wrap it up, slowly fold it, and then roll it round
17: Roll in the cornstarch slightly and stick a thin layer of flour
18: Then place in the mold and press evenly, and place the pressed mooncake embryo on the baking sheet covered with oil paper, and so on
19, put in the refrigerator refrigerated or frozen for 10 minutes, preheat the oven for 200 degrees for 30 minutes, egg yolks and water mix well and set aside Spray the surface of the mooncake embryo with a layer of water mist
20: Bake in preheated oven at 195 degrees for 6 minutes
21: Take it out and brush it with a thin layer of egg yolk liquid
22, after brushing the egg liquid, put back in the oven at 180 degrees to bake for 10 minutes, then take out a layer of brush egg liquid, and then put back in the oven at 165 degrees for 6 minutes, if the color is too dark, cover the tin foil
23, out of the oven
24. The fragrance is not greasy
<h2>Tips</h2>
The mooncake that has just come out of the oven should be sealed and put back to the oil for a day or two to be more delicious The invert syrup is reserved for 5-10g, kneaded dough, the surface is shiny and shiny, not too soft, not too hard, if too soft, then add some high gluten flour, if too hard, the reserved conversion syrup is poured into it and kneaded well
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.