2. Add the medium gluten flour into the uniform mixed solution, then stir, stir, stir until it becomes dough.

3. Constantly licking the dough takes about 15 minutes to make the dough even and particle-free. Leave it at room temperature for at least 2 hours. Ensure that the moon cakes don't collapse and show their stuffing. This season, I usually make noodles in the morning and go home to make them at noon.

4. Make the moon cake stuffing and the moon cake skin into balls with the size of 25g respectively, and cover them with plastic wrap. Here I use sugar-free five kernels, so that the sugar-free Cantonese moon cake stuffing is ready.

Sugar-free Cantonese moon cake stuffing is a traditional food, and maltitol is the most important ingredient in meat stuffing.

Maltitol has the characteristics of no hyperglycemia, low calorific value, dental caries prevention and slow intestinal absorption, which is very suitable for diabetics, obese patients and ladies who like slim figure.

Therefore, using maltose instead of sucrose to make sugar-free moon cakes not only expands the application scope of moon cakes, but also improves their commercial value.