Modern people pay more attention to health and diet. Many people do not eat foods containing sugar. Especially for patients with diabetes, they cannot eat foods containing sugar. For example, choose sugar-free biscuits. If there are breads, choose sugar-free ones, and mooncakes should also choose sugar-free ones. There is a particular way to make sugar-free mooncake crusts. What is the recipe for making sugar-free mooncake crusts? Many friends don’t understand it yet, let’s learn more about it next.

1. Ingredients

All-purpose flour (3200g), alkaline water (72g), vegetable oil (840g), sugar (2800g), 1400g water, lemon juice or white vinegar 329 grams.

2. Production method

1. How to make inversion syrup: This syrup mainly requires attention to the heat. It would be better if you have a baking thermometer at home. The heat can be turned off between 108 and 112 degrees. Cook the mooncakes at least a week before making them, then let them sit for a week before mixing them into the mooncake crust.

2. Prepare a thick-bottomed pot to boil the syrup. Put the water and sugar into the pot and simmer over low heat. After boiling, add pure grain vinegar or lemon juice, but the taste will be different.

3. This step is the key: after adding the ingredients, turn on the minimum heat and no need to stir. When the sugar juice starts to bubble and there will be some on the walls of the sugar sauce pot, immediately use a silicone brush dipped in water to brush the walls of the pot. . This is a key step for the success of the syrup. If you don't do this, the sugar beads sticking to the walls of the pot will solidify, and the finished syrup will have small particles.

4. After boiling the pot, simmer for 30 minutes until the syrup becomes amber and becomes thicker than ordinary honey (it will become much thicker after cooling). Use a spoon to scoop up a cylinder. It will suffice if it falls in a shape and finally rebounds like a bead. You can also use the temperature measurement, which should be between 108 and 112 degrees. You can put a drop in water to see if it will melt immediately.

5. Cantonese-style mooncake crust recipe: First add all the water (1980 grams of homemade inverted syrup, 840 grams of vegetable oil, 72 grams of alkaline water) together and stir evenly.

6. Add 3200 grams of all-purpose flour and mix together.

7. Pour it into a large basin, add flour and stir to form a dough. Turn it over and rub it as if you were washing clothes, then cover it and let it rest for at least two and a half hours. It will then be ready for use.

3. Precautions

When making syrup, the key is to brush the walls of the pot. If you don’t brush, the syrup splashing on the sides will crystallize, and the crystals falling into the pot will cause a chain reaction. , causing the entire pot of syrup to crystallize and become unusable.