Maltose Wuren Mooncake

Overview

After many adjustments to the recipe, I finally made Wuren mooncakes with a taste I was satisfied with. This is a very healthy mooncake with less oil and sugar. It does not contain sugar, has low powder content, and is not very hard. Maltose is a very high-quality and healthy sugar that can be consumed by most people, and can also be consumed by diabetics in small amounts. Maltose is used in medicine and baking. It will be more rigorous for medicinal use. The glutinous rice, wheat or barley is fermented and has a pure taste. I brew maltose myself and use it for medicinal purposes. The invert syrup is also made by ourselves using fresh lemons. Therefore, the whole mooncake is very safe for children to eat. Wu Ren mooncake has always been a controversial mooncake. It can be divided into salty and sweet, and can be divided into traditional and new flavors according to history. Before this year, I didn't like eating it, especially the traditional flavor. Every time I took a bite, there was always a taste I didn't like. Our family is very picky about nuts and will not eat them if they have a bitter or off-flavor, so walnuts are not included in the list.

Tags

• baking
• old man
• mid-autumn festival
• almond
• black and white sesame seeds
• cooked glutinous rice flour
• cranberry
• invert syrup
• maltose
• milk powder
• peanut oil
• pumpkin seeds
• sunflower seeds
• xinliang cantonese-style mooncake pre-mixed powder
• cashew nuts
• vegetable oil

Ingredients

Steps

1. 1 There is no need to prepare alkaline water when using Xinliang Cantonese mooncake pre-mixed powder, which is very convenient. Make the invert syrup 1 week in advance. Stir invert syrup and peanut oil thoroughly to emulsify.

   

2. 2 Stir thoroughly to emulsify

   

3. 3 Add Xinliang Cantonese-style mooncake pre-mixed powder and milk powder. If there is no milk powder, replace the flour with equal amounts

   

4. 4 Stir until there is no dry powder, cover it and let it rest to allow the powder, oil and syrup to be fully absorbed for better filling.

   

5. 5 After the dough is ready, you can bake the dried nuts

   

6. 6 Chop it into small pieces. You need it to not be too chopped. If you are afraid that you won’t be able to bite the nuts, just break them up a little

   

7. 7 Weigh out the maltose and oil, heat it over low heat with water or an electric ceramic stove to completely soften the maltose, and stir it with the oil. This step is very important as it can make the materials better mixed

   

8. 8 Mix

   

9. 9 Slowly add cooked glutinous rice flour. The thinner the maltose, the more flour is needed. Because maltose is used, it will definitely form a ball. The flour is used to adjust the softness and hardness of the finished filling. The more flour, the softer it will be. I use the minimum amount myself.

   

10. 10 Mix vigorously with your hands

    

11. 11 Divide and round

    

12. 12 I use a 3:7 ratio for filling. Each finished product is 63 grams. The crust is plenty for this amount of filling.

    

13. 13 Preheat the oven to 180 degrees in advance. Spray the cake with water and put it in the oven for 6 minutes. Take it out and lightly brush it with egg yolk. Put it back in the oven and bake for another 8 minutes until it is colored. Since the filling contains less oil, the oil return speed is relatively slow. It can return in 2-3 days.

    

14. 14 The finished product can be opened by hand, and it will become softer when heated.

    

15. 15 This is served hot