Foodabc Festival food customs Mid-autumn Festival

Xylitol Five Nut Mooncake

2025-02-24 02:59:45 319

Xylitol can promote liver glycogen synthesis, prevent blood sugar from rising, and has the effect of improving liver function and anti fatty liver in patients with liver disease. Eating xylitol can reduce tooth decay, prevent tooth decay and plaque formation, strengthen teeth, and add it to mooncakes for a unique flavor.

Details of ingredients

Medium gluten flour200g
Xylitol syrup150ml
Corn oil50ml
Jianshui2g
Mixed Nuts 500g
Xylitol sugar150g
Cooked glutinous Rice noodles190g
liquor16g
Plain boiled water130ml

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timean hour

Steps to make Xylitol Five Nut Mooncake

1. Prepare mooncake skin materials.
2. Put xylitol syrup, corn oil, and soda water into a bowl and stir evenly with a manual egg beater.
3. Build a flour wall with flour and pour the mixed syrup in the middle.
4. Fold it into a smooth dough, press it down with your fingers without any cracks, and put it in a plastic bag to relax for 1.5 hours.
5. Stir the glutinous rice flour in a non stick pan over low heat until the color turns slightly yellow, and let it cool for standby.
6. Prepare various nuts and bake them in the oven until fragrant. After cooling, break them into small pieces.
7. Mix xylitol granulated sugar, corn oil, Baijiu and boiled water together until emulsified, and then pour them into a nut basin and mix well.
8. Add cooked glutinous rice flour in batches, mix well each time and add another time.
9. Mix well until it can be kneaded into a ball. If the filling is dry, add water appropriately and let it stand for half an hour.
10. Divide into 45 grams each and knead into balls.
11. Divide the relaxed dough into 20 grams each.
12. Use a scraper to press it into pieces.
13. Wrap the filling inside and gently knead it into a ball.
14. Place the mooncake mold and press out the desired pattern.
15. Place evenly on the baking tray.
Preheat the oven for at least 30 minutes, heat it up to 230 degrees Celsius and down to 210 degrees Celsius, and bake for 6-8 minutes to shape it. Slightly color it and take it out.
17. Let it cool to below hand temperature, brush a thin layer of egg mixture (1 yolk+1 whole egg+a little salt+a few drops of oil, stir smooth), brush 2-3 times.
18. Put it back into the oven and bake at 170 degrees on high and 160 degrees on low for about 8 minutes until the color is satisfactory.