Mid-Autumn Festival, eat moon cakes. Xia, a nutritionist in the Clinical Nutrition Department of the Affiliated Hospital of Southeast University, said that the crispy skin and sweet stuffing of moon cakes are all in pursuit of taste, and a lot of oil and sugar are added. Therefore, if you choose to make your own moon cakes, you should pay attention to the selection of cake crust, stuffing and cooking technology, which can give consideration to both delicious and healthy.

Cake shell: vegetable juice and flour

A proper amount of oil will be added to the crust of traditional moon cakes to keep the crispy taste. To block this high-oil source of moon cakes, nutritionist Xia suggested that vegetable juice can be added to flour, glutinous rice flour, corn flour and other raw materials to supplement nutrition, increase the beauty of moon cakes and make them more delicious. You can also try to use iced moon cake powder and crystal moon cake powder as raw materials for processing moon cake skin.

Stuffing: natural ingredients, rich in nutrition and delicious.

Traditional fillings include red bean paste, jujube paste, lotus seed paste, salted egg yolk and five kernels, all of which contain a lot of sugar and oil. In order to reduce the intake of high oil and high sugar, the homemade moon cake stuffing should be low in fat and sugar, even better if it is rich in dietary fiber. Nutritionist Xia recommended that you can choose sweet-tasting ingredients, such as sweet potato, pumpkin, yam and purple potato. After steaming in the pot, roll them up to make stuffing.

Cooking: It's healthier not to steam in the oven.

Generally, moon cakes are baked in the oven, especially the Soviet-style moon cakes, which are crisp and have the effect of refueling. If you want to reduce this oil, you can try steaming. The simplest thing is to steam and mash purple potatoes, yams and pumpkins, or wrap them layer by layer, or knead them into dough and squeeze them in a moon cake mold.

Reminder: Try to cut 1/ April cake every time.

Nutritionist Xia said, pay attention to the above points, and the moon cakes he made "can be eaten by patients with three highs". Homemade moon cakes contain almost no additives and have a short storage time, so they should be eaten as soon as possible. In addition, because the fillings are mostly root foods and contain a lot of starch, although the sugar content is lower than that of ordinary moon cakes, they should not be eaten too much for diabetics. The nutritionist reminded that although moon cakes are high-calorie foods, it's no harm to eat less. You can cut a quarter of moon cakes and taste them at a time.

Recommend two homemade moon cakes:

Yam and red bean moon cake

Ingredients: iron stick yam 1 root, 2 spoonfuls of red beans 150g, sugar 10g.

Steps: steam the iron stick yam in a pot, then crush it with a spoon, and then add white sugar; Add pre-cooked red beans, stir the yam paste and red beans evenly, divide them into doses weighing about 45 grams, and then knead them into circles; Brush a layer of oil on the moon cake mold, add yam mud, press hard twice, and then pour out the mold.

Sweet potato quinoa ice moon cake

Ingredients: ice skin powder 100g, mashed sweet potatoes 150g, quinoa 30g, boiled water 50g, and red rice flour1g.

Steps: the sweet potato is steamed and ground into mud, and the quinoa is taken out and drained after being cooked; Mix sweet potato paste with quinoa, stir evenly, and knead into a ball; Pour monascus into the crystal moon cake powder and stir evenly; Pour 50 grams of boiling water, stir into balls, and let cool; Knead the cooled dough into a smooth state, divide it into dough with uniform size, and then wrap the dough around the sweet potato and quinoa balls; Wash the moon cake mold, brush it with oil, and put it into the dough for pressing.