Xylitol bean paste mooncake

Overview

I specially made sugar-free bean paste filling with xylitol to take care of my friends with diabetes so that they can feel the atmosphere of the Mid-Autumn Festival. However, because xylitol boils invert syrup, it is not easy to boil, and the conversion effect is not good, so I did not boil it this year, and still used boiled invert syrup, so the skin is high in sugar. Fortunately, the skin I made is very thin, so I reminded him not to eat the skin, just eat the filling to satisfy his desire for sweets

Tags

• baking
• flour
• invert syrup
• jianshui
• olive oil
• xylitol bean paste filling

Ingredients

Steps

1. 1 Pour all the inverted syrup, olive oil, and water into a small basin

   

2. 2 Stir until completely combined into a thick paste. The water is prepared by myself at a ratio of 1:3 between alkaline noodles and water

   

3. 3 Add flour, do not over mix, knead into dough and leave it aside for more than an hour.

   

4. 4 Fried xylitol red bean paste filling

   

5. 5 Divide the bean paste into 60g portions,

   

6. 6 Divide the dough into 17 grams, flatten the dough, add bean paste filling, and slowly push it up to wrap

   

7. 7 Wrap it tightly, sprinkle cake flour into the mold, and mold it into shape.

   

8. 8 Place the prepared mooncake base into a baking pan and spray water before putting it in the oven

   

9. 9 Preheat the oven to 170 degrees for 3 minutes. After baking for 5 minutes, take it out and brush the surface with egg wash, then continue baking for 12---15 minutes.