As a must-have snack for the Mid-Autumn Festival, mooncakes are always to be eaten, but traditional mooncakes with high sugar and oil are indeed not very friendly to classmates, the elderly and children during the weight loss period. If you also want to eat mooncakes and have many health concerns, then you must not miss this recipe today.
As a senior weight loss party, Meimei insists on a diet that does not eat sugar as much as possible, but mooncakes without a little sugar are definitely not good, we can only control the impact to the minimum.
This Cantonese germ high-fiber mooncake, the powder used in the crust is Xinliang's new product - germ high-fiber mooncake powder, the germ is rich in nutrients, 100 grams of germ can meet the calcium intake of adults for a day, and the content of zinc and VB1 also exceeds the daily intake. Rich crude fiber is the main feature of this powder.
The mooncake filling is made of Xinliang's low-sugar fragrant white lotus paste, which is lower in sweetness than ordinary fillings, and you won't feel tired if you eat more.
Of course, although the skin and filling are relatively healthy, after all, invert sugar syrup is also sugar, so make them into small pieces of 20 grams and eat them one at a time without any burden!
【Cantonese Germ High Fiber Mooncake】
Crust: 200 g germ high fiber mooncake powder 150 g invert sugar syrup 50 g salad oil 4 g alkaline water
Filling: 250g of white lotus paste with low sugar fragrance
Method:
The ingredients are ready.
Germ high-fiber mooncake powder, containing 15% wheat germ, 1000 kilograms of wheat can be extracted 1 kilogram of germ.
Quickly stir the invert sugar syrup, vegetable oil and alkaline water until the oil and water are mixed, and then pour in the mooncake powder.
Stir well with a spatula, take out the dough and fold and knead thoroughly, cover with plastic wrap.
Rub the skin and filling into long strips and cut into small doses.
Divide the filling into 20g portions and the skin into 25g portions and round slightly.
Take a month of crust embryos, flatten them, and put in a filling.
Push the dough upwards with a tiger's mouth, tidy up the closure, without gaps, and round it.
Sprinkle the palm of the hand with flour, and put the mooncake embryo in the palm of the hand to rub it round, so that the surface of the mooncake embryo is also coated with a thin layer of powder to play an anti-stick effect.
Put the finished mooncake balls into the mold and press them out.
All the mooncakes are pressed and placed in a baking tray. Preheat the oven at 200 degrees and bake at 200 degrees. Spray a small amount of water on the surface of the mooncake. Bake in the oven for 5 minutes.
After the pattern is set, take it out and brush with a thin layer of egg yolk water.
Place in the oven and bake for about 15 minutes.
(Temperature for reference only) The specific temperature is adjusted according to the home oven.
This is a freshly baked mooncake, the crust is very dry and hard, wait for the mooncake to cool, seal and store at room temperature, wait 2-3 days, the crust will gradually become soft and oily, and then eat the taste better after returning to oil.
Tips:
Brush egg yolk water must be brushed thin enough, otherwise it will affect the pattern. Egg yolk water ratio: one egg yolk plus one-fourth egg white plus 15 grams of water
Do not sprinkle too much flour on the surface of the mooncake, put the flour in the palm of your hand, rub it open, put the cake ball ball in the palm of your hand and rub it slightly to wrap the powder more evenly.
Compared with more ordinary mooncakes, the taste of this cake is slightly hard, chew it carefully and taste the deliciousness of coarse grains.