Moon cakes are a traditional food in China, because the fillings of moon cakes can vary a lot, so they can meet everyone's tastes. With the gradual improvement of living standards, people have higher and higher requirements for moon cakes. For many diabetics, they can't eat moon cakes, so they have sugar-free moon cakes that diabetics can eat first, and of course they can make them themselves at home.

Practice of sugar-free bean paste moon cake

1. Raw materials for making sugar-free bean paste moon cakes (about 40):

1. Leather: 500g of low-gluten flour, 40g of crude oil/kloc-0 (oil that has not survived), 360g of maltitol solution (mixed solution with the ratio of maltose and water of 5:1) and 8g of alkaline water (mixed solution with the ratio of alkali and water of/kloc-0: 3)

2. Filling: 4000 grams of sugar-free bean paste (commercially available).

Second, the production process of sugar-free bean paste moon cake skin:

1, maltitol solution and alkaline water are stirred evenly first.

2. Add the crude oil into the maltitol solution in the first step and stir evenly.

3. Add flour, then stir evenly and magnetically moisten to form flour-free dough.

4. Put the kneaded dough into a steel basin and cover it with plastic wrap, and relax for 30 minutes before use.

Third, the production process of sugar-free bean paste moon cakes:

1, the ratio of mooncake crust to mooncake stuffing is 2: 8.

2. Roll the cake skin into a flat round piece, and pack it into stuffing. Note: To prevent the cake skin from touching the mold, put it into a mold sprinkled with a little flour, then flatten it by hand to make the moon cake pattern clear, then knock it out of the mold, code it into a baking tray, and brush or spray water on the surface.

3. The baking of moon cakes is divided into two steps: (1) baking until the surface is slightly yellow (about 5 minutes), and brushing the egg yolk liquid out of the oven; (2) The moon cakes are baked until the surface is golden yellow (about 10 minute), and the walls are not blue and the waist is not collapsed.

4. Furnace temperature: 2 10℃ for upper fire and 0/90℃ for lower fire.

5. Quality requirements: the external pattern is clear and full, the cake waist is slightly convex, the cake surface is not concave, there are no burrs, cracks, stuffing leakage, etc., and the skin stuffing is close. The cortex is soft, the sweetness is palatable, the epidermis is oily and bright, and the bottom is light brown.

Practice of sugar-free black sesame moon cake

1. Raw materials for making sugar-free black sesame moon cakes (about 40):

1. Leather: 500g of low-gluten flour, 40g of crude oil/kloc-0 (oil that has not survived), 360g of maltitol solution (mixed solution with the ratio of maltose and water of 5:1) and 8g of alkaline water (mixed solution with the ratio of alkali and water of/kloc-0: 3)

2. Stuffing: 4000g sugar-free black sesame stuffing (commercially available).

Second, the production process of sugar-free black sesame moon cake skin:

1, maltitol solution and alkaline water are stirred evenly first.

2. Add the crude oil into the maltitol solution in the first step and stir evenly.

3. Add flour, then stir evenly and magnetically moisten to form flour-free dough.

4. Put the kneaded dough into a steel basin and cover it with plastic wrap, and relax for 30 minutes before use.

Third, the production process of sugar-free black sesame moon cakes:

1, the ratio of mooncake crust to mooncake stuffing is 2: 8.

2. Roll the cake skin into a flat round piece and wrap it in stuffing. Note: To prevent the cake skin from touching the mold, put it into a mold sprinkled with a little flour, then flatten it by hand to make the moon cake pattern clear, then knock it out of the mold and code it into the baking tray.