Sugar-free fruit five kernel moon cakes
Raw materials:
1, skin material: 500 grams of low gluten flour, 140 grams of raw oil (did not boil the oil), maltitol liquid 360 grams (the ratio of maltose and water is a mix of 5:1), 8 grams of lye (lye and water is a ratio of 1. 3 mixture), maltose alcohol liquid 360 grams (maltose and water is a mix of 5:1), 8 grams of lye (lye and water is a mix of 1. 3 mixture), lye and water is a mix of 1. 3, lye and water is a mix of 1: 3 mixture), 100 grams of fresh egg yolk.
2. Filling: 4000g of sugar-free fruit five-nut filling.
The production process of sugar-free fruit five-nut moon cake crust:
1, maltitol liquid, alkaline water first mix well.
2, raw oil added to the first step of the maltitol liquid within the mix well.
3, then add the flour, and then mix well, magnetic moistening, 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 fruit mooncake production process:
1, mooncake crust, mooncake 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 will be put into the mold sprinkled with a little flour, and then pressed with the hands of the compact, so that the mooncake pattern is clear, and then knocked out of the mold, the yard into the baking dish, the surface of the surface of the water brush or spray water.
3, moon cake baking is divided into two times: (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, top fire 210 ℃, bottom fire 190 ℃.
5, quality requirements: the shape of the pattern is clear, full _, the cake waist slightly convex, the cake surface is not concave shrinkage, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is oily and shiny, and the bottom is light brown.
Features of sugar-free fruit mooncake:
Today's fruit market is full of all kinds of fruits in abundance. That red apples, strawberries, yellow pineapple, bananas, purple grapes, grapes, and peaches, pears, longan, lychee, watermelon, orange and so on, the continuation of the year for people to enjoy. If you can purposefully choose to eat some both fitness and disease prevention fruits, more beneficial to health.
Sugar-free bean paste moon cake practice
Raw materials:
1, skin material: 500 grams of low gluten flour, 140 grams of raw oil (not boiled oil), maltitol 360 grams of liquid (maltose and water ratio is 5:1 mixture), 8 grams of alkaline water (alkaline and water ratio is 1:3 mixture), 100 grams of fresh egg yolk.
2, filling: sugar-free bean paste filling 4000 grams (commercially available).
Sugar-free bean paste moon cake crust production process:
1, maltitol liquid, alkaline water first mix well.
2, raw oil added to the first step of the maltitol liquid within the mix well.
3, then add the flour, and then mix well, magnetic moistening, 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, attention: to prevent the crust from staining the mold will be put into the mold sprinkled with a little bit of flour, and then pressed by hand to press flat 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 water brush or spray water.
3, moon cake baking is divided into two times: (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, top fire 210 ℃, bottom fire 190 ℃.
5, quality requirements: the shape of the pattern is clear, full _, the cake waist slightly convex, the cake surface is not concave shrinkage, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is oily and shiny, and the bottom is light brown.
Characteristics of sugar-free bean paste mooncakes:
Bean paste: Generally speaking, it refers to red bean paste, which is characterized by soft, smooth, sweet and fragrant, cold and refreshing.
Sugar-free black sesame moon cakes
Raw materials:
1, crust: 500 grams of low gluten flour, 140 grams of raw oil (not boiled oil), 360 grams of maltitol liquid (the ratio of maltose and water is a 5:1 mixture), 8 grams of lye and water (the ratio of lye and water is a 1:3 mixture), 100 grams of fresh egg yolks.
2, filling: sugar-free black sesame filling 4000 grams (commercially available).
The production process of sugar-free black sesame moon cake crust:
1, maltitol liquid, alkaline water first mix well.
2, raw oil added to the first step of the maltitol liquid within the mix well.
3, then add the flour, and then mix well, magnetic moistening, 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 black sesame mooncake production process:
1, mooncake crust, mooncake 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 will be put into the molds sprinkled with a little flour, and then pressed by hand to flatten and compact, so that the mooncake pattern is clear, and then knocked out of the molds, the code into the baking dish, the surface of the brush or spray water.
3, moon cake baking is divided into two times: (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, top fire 210 ℃, bottom fire 190 ℃.
5, quality requirements: the shape of the pattern is clear, full _, the cake waist slightly convex, the cake surface is not concave shrinkage, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is oily and shiny, and the bottom is light brown.
The characteristics of sugar-free black sesame moon cake:
Black sesame has the role of nourishing the blood and tonifying the liver and kidneys, and can brighten the ears and eyes, and most people enter the middle-aged and old age, they will feel the eyes faint, or deafness symptoms, which is mainly due to the insufficiency of the liver and kidneys, the deficiency of the kidney essence is caused by the deficiency of the kidney. At this time, if you can often eat some fried black sesame, can be delayed and control the blurred eyes. Black sesame because of its rich oil, laxative effect, it can be used to prevent and control the elderly blood loss of less dry stool, with honey with more diarrhea, but should not be used for patients with spleen deficiency and loose stools.
Sugar-free strawberry moon cake
Raw materials:
1, skin material: 500 grams of low gluten flour, 140 grams of raw oil (not boiled oil), 360 grams of maltitol (maltose and water ratio is 5:1 mixture), 8 grams of lye (the ratio of lye and water is a mixture of 1:3), 100 grams of fresh egg yolk.
2. Filling: 4000g of sugar-free strawberry filling.
The production process of sugar-free strawberry moon cake crust:
1, maltitol liquid, alkali and water first mix well.
2, raw oil added to the first step of the maltitol liquid within the mix well.
3, then add the flour, and then mix well, magnetic moistening, 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 strawberry mooncake production process:
1, mooncake crust, mooncake 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 will be put into the mold sprinkled with a little bit of flour, and then pressed by hand to flatten and compact, so that the mooncake pattern is clear, and then knocked out of the mold, the code into the baking dish, the surface of the surface of the water brush or water spray.
3, moon cake baking is divided into two times: (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, top fire 210 ℃, bottom fire 190 ℃.
5, quality requirements: the shape of the pattern is clear, full _, the cake waist slightly convex, the cake surface is not concave shrinkage, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and sweet, the skin is oily and shiny, and the bottom is light brown.
Sugar-free strawberry moon cake features:
Strawberries taste sweet and sour, smell fragrant, beautiful color, rich in nutrients and easy to be absorbed by the human body, is suitable for both young and old nourishing fruits, has been known as the "Queen of the fruits" reputation. Strawberries have the function of strengthening the spleen, moistening the lungs, tonifying the blood, cooling the blood and detoxifying the toxin.
Sugar-free rose moon cake
Raw materials:
1, skin material: 500 grams of low gluten flour, 140 grams of raw oil (not boiled oil), 360 grams of maltitol (maltose and water ratio is 5:1 mixture), 8 grams of alkaline water (alkaline and water ratio is 1:3 mixture), 100 grams of fresh egg yolk.
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.
The production process of sugar-free rose moon cake crust:
1, maltitol liquid, alkaline water first stirred well.
2, raw oil added to the first step of the maltitol liquid within the mix well.
3, then add the flour, and then mix well, magnetic moistening, 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 rose mooncake production process:
1, mooncake crust, mooncake 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 will be put into the mold sprinkled with a little bit of flour, and then pressed by hand to flatten and compact, so that the mooncake pattern is clear, and then knocked out of the mold, the code into the baking dish, the surface of the surface of the water brush or water spray.
3, moon cake baking is divided into two times: (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, top fire 210 ℃, bottom fire 190 ℃.
5, quality requirements: the shape of the pattern is clear, full _, the cake waist slightly convex, the cake surface is not concave shrinkage, no burrs, cracks, leakage of filling, etc., the skin and filling tightly. The skin is fluffy and soft, the sweetness is suitable, the skin is oily and shiny, and the bottom is light brown.
Features of Sugar Free Rose Mooncake:
Rose flower is used to cool the blood and nourish the face, so it has the effect of improving dry skin. Since rose tea has a strong floral fragrance, it is also effective in treating bad breath. Rose tea also has the effect of aiding digestion and eliminating fat, and thus can lose weight, and it is most effective when consumed after meals.
"Sugar-free moon cakes" can diabetics eat?
The Mid-Autumn Festival is coming soon, the major timeout stores have begun to mooncakes on the eye-catching position, and "sugar-free mooncakes", "low-sugar mooncakes" also began to fanfare to kick off the publicity campaign. But experts say, "sugar-free moon cakes" is not really sugar-free, diabetic patients eating moon cakes should pay attention to the amount of control.
"Sugar-free moon cakes" are not really sugar-free
Diabetics should stop eating in moderation
For "sugar-free moon cakes" and "low-sugar moon cakes", many people tend to think that eating them is not good for them. Many people tend to think that eating them will have less impact on their blood sugar, but this is often not the case.
The main component of the mooncake is still mainly starch, the so-called "sugar-free" or "low-sugar", just does not contain sucrose, or sucrose with other sugars to replace, but any food, through the metabolism of digestion, in fact, the final transformation is to blood sugar. The fact is that the mooncakes, even if they are "sugar-free", can actually raise blood sugar directly if you look at them from the perspective of a staple food.
So, can we eat "sugar-free" mooncakes? The mooncakes can be eaten during the Mid-Autumn Festival family reunion?
To answer this question, we should first look at it from the perspective of a diabetic's nutritional diet. Many diabetic patients are suffering when faced with dietary control, not sure what to eat and what not to eat, and how much of anything they can eat. In fact, diabetes dietary management is a practical problem, not a theoretical one.
Since the "sugar-free mooncake" itself is starch, its nutrients and staple foods are of the same kind of food, therefore, for diabetic patients, it is not that they can not eat mooncakes, but they must be in accordance with the standards of dietary control, calorie control, and reasonably grasp the amount of mooncakes, for example, if you eat a mooncake, you should be in the staple food reduced, and if it is eaten after a meal, it is not necessary to eat mooncakes, so the amount of mooncakes must be reasonable. For example, if you eat mooncakes after a meal, you should supplement insulin or strengthen exercise in time to burn off the excess calories. In addition, it should be emphasized that during the holiday season, due to the inevitable change in the rhythm of life and diet, it is important to increase blood glucose monitoring.