I Ingredients for making sugar-free fruit mooncakes (about 40): 1. Crust: 500g of low gluten flour, 140g of raw oil (oil that has not been boiled), 360g of maltitol liquid (the ratio of maltose to water is a 5:1 mixture), 8g of lye (the ratio of lye to water is a 1:3 mixture), 100g of fresh egg yolks. 2. Filling: sugar-free fruit five-nut filling 4000 grams. Two sugar-free fruit five kernel moon cake crust production process: 1, maltitol liquid, alkaline water first mix well. 2, add the raw oil into the first step of the maltitol liquid and mix well. 3, then add the flour, then mix well, magnetic moist, kneaded into a flourless dough. 4: Place the kneaded dough into a steel bowl covered with plastic wrap and relax for 30 minutes before use. Three sugar-free fruit moon cake production process: 1, moon cake crust, moon cake filling ratio of 2:8. 2, the crust rolled into a flat circle, wrapped into the filling, note: to prevent the crust from staining the mold should be placed into the mold sprinkled with a little flour, and then pressed with the hands of a flat compaction, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface brushing or spraying water. 3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow (about 5 minutes), out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown (about 10 minutes), not green walls, not collapse waist. 4, oven temperature, upper fire 210 ℃, lower fire 190 ℃. 5, quality requirements: the shape of the pattern is clear, full of満, the cake waist slightly convex, the cake surface is not concave, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is moderate, the skin is oily and shiny, and the bottom is light brown.

Sugar-free bean paste moon cake practice

A make sugar-free bean paste moon cake (about 40) of raw materials: 1. skin: 500 grams of low gluten flour, 140 grams of raw oil (not boiled oil), maltitol liquid 360 grams (the ratio of maltose and water is 5:1 mixture), 8 grams of alkaline water (alkaline and water ratio is 1:3 mixture), 100 grams of fresh egg yolks. 2. Filling: sugar-free bean paste filling 4000 grams (commercially available). Two sugar-free bean paste moon cake crust production process: 1, maltitol liquid, alkaline water first mix well. 2, add the raw oil into the first step of the maltitol liquid and mix well. 3, then add the flour, then mix well, magnetic moist, kneaded into a flourless dough. 4: Place the kneaded dough into a steel bowl covered with plastic wrap and let it relax for 30 minutes before using. Sugar-free bean paste moon cake production process: 1, moon cake crust, moon cake filling ratio of 2:8. 2, the pie crust rolled into a flat circle, wrapped into the filling, note: to prevent the crust from staining the mold should be placed into the mold sprinkled with a little flour, and then pressed by hand to flatten and compact, so that the moon cake pattern is clear, and then knocked out of the mold, yards into the baking dish, the surface of the surface brushed or sprayed with water. 3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow (about 5 minutes), out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown (about 10 minutes), not green walls, not collapse waist. 4, oven temperature, upper fire 210 ℃, lower fire 190 ℃. 5, quality requirements: the shape of the pattern is clear, full of満, the cake waist slightly convex, the cake surface is not concave, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is moderate, the skin is oily and shiny, and the bottom is light brown.

Sugar-free black sesame moon cakes

I Ingredients for making sugar-free black sesame moon cakes (about 40): 1. Crust: 500 grams of low-fat flour, 140 grams of raw oil (oil that has not been boiled), 360 grams of maltitol (the ratio of maltose to water is a 5:1 mixture), 8 grams of lye (the ratio of lye to water is a 1:3 mixture), 100 grams of fresh egg yolks. 2. Filling: 4000g of sugar-free black sesame filling (commercially available). Two sugar-free black sesame moon cake crust production process: 1, maltitol liquid, alkaline water first mix well. 2, add the raw oil into the maltitol liquid in the first step and mix well. 3, then add the flour, then mix well, magnetic moistening, kneaded into a flourless dough. 4: Place the kneaded dough into a steel bowl covered with plastic wrap and relax for 30 minutes before use. Sugar-free black sesame moon cake production process: 1, moon cake crust, moon cake filling ratio of 2:8. 2, the crust rolled into a flat circle, wrapped into the filling, note: to prevent the crust from staining the mold should be placed into the mold sprinkled with a little flour, and then pressed with your hands to flatten and compact, so that the moon cake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface brushing or spraying water. 3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow (about 5 minutes), out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown (about 10 minutes), not green walls, not collapse waist. 4, oven temperature, upper fire 210 ℃, lower fire 190 ℃. 5, quality requirements: the shape of the pattern is clear, full of満, the cake waist slightly convex, the cake surface is not concave, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is moderate, the skin is oily and shiny, and the bottom is light brown.

Sugar-free strawberry moon cakes

A Make sugar-free strawberry moon cakes (about 40) of raw materials: 1. crust: 500 grams of low gluten flour, 140 grams of raw oil (not boiled oil), maltitol liquid 360 grams (maltose and water ratio is 5:1 mixture), 8 grams of lye (lye and water ratio is 1:3 mixture), fresh egg yolk 100 grams. 2. Filling: 4000g of sugar-free strawberry filling. Two sugar-free strawberry moon cake crust production process: 1, maltitol liquid, alkaline water first mix well. 2. Add the raw oil into the maltitol liquid in the first step and mix well. 3, then add the flour, then mix well, magnetic moist, kneaded into a flourless dough. 4: Place the kneaded dough into a steel bowl covered with plastic wrap and let it rest for 30 minutes before using. Sugar-free strawberry moon cake production process: 1, moon cake crust, moon cake filling ratio of 2:8. 2, the crust rolled into a flat circle, wrapped into the filling, note: to prevent the crust from staining the mold should be placed into the mold sprinkled with a little flour, and then pressed by hand to flatten and compact, so that the moon cake pattern is clear, and then knocked out of the mold, yards into the baking dish, the surface of the surface brushed or sprayed with water. 3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow (about 5 minutes), out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown (about 10 minutes), not green walls, not collapse waist. 4, oven temperature, upper fire 210 ℃, lower fire 190 ℃. 5, quality requirements: the shape of the pattern is clear, full full of満, the cake waist slightly convex, the cake surface is not concave, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is moderate, the skin is oily and shiny, the bottom is light brown.

Sugar-free rose moon cake practice

A Make sugar-free rose moon cake (about 40) raw materials: 1. crust: 500 grams of low gluten flour, 140 grams of raw oil (not boiled oil), maltitol liquid 360 grams (maltose and water ratio is 5:1 mixture), 8 grams of lye (lye and water ratio is 1:3 mixture), fresh egg yolk 100 grams. 2. Filling: sugar-free five-kernel filling 3700 grams (commercially available), sugar-free rose 300 grams, with sugar-free five-kernel filling mixed into sugar-free rose can be. Two sugar-free rose moon cake crust production process: 1, maltitol liquid, alkaline water first mix well. 2, add the raw oil into the maltitol liquid in the first step and mix well. 3, then add the flour, then mix well, magnetic moist, kneaded into a flourless dough. 4: Place the kneaded dough into a steel bowl covered with plastic wrap and let it rest for 30 minutes before using. Sugar-free rose moon cake production process: 1, moon cake crust, moon cake filling ratio of 2:8. 2, the crust rolled into a flat circle, wrapped into the filling, note: to prevent the crust from staining the mold should be placed into the mold sprinkled with a little flour, and then pressed with your hands to flatten and compact, so that the moon cake pattern is clear, and then knocked out of the mold, yards into the baking dish, the surface of the surface brushing or spraying water. 3, moon cake baking is divided into two: (1) baked until the surface is slightly yellow (about 5 minutes), out of the brush egg yolk liquid; (2) moon cake baked until the surface of the golden brown (about 10 minutes), not green walls, not collapse waist. 4, oven temperature, upper fire 210 ℃, lower fire 190 ℃. 5, quality requirements: the shape of the pattern is clear, full of満, the cake waist slightly convex, the cake surface is not concave, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is soft, sweetness is moderate, the skin is oily and shiny, the bottom is light brown.