Sugar-free Mooncakes
Sugar-free mooncakes made with maltitol in place of sucrose, including instructions for preparing the crust and baking.
Ingredients
Low-gluten flour (for flour barrier)
500 g
Peanut oil
140 g
Maltitol syrup
375 g
Alkaline water
7.5 g
Egg yolk
100 g
Sugar-free mooncake filling (commercially available, 55g each)
to taste
Instructions
1
Step 1
Make a flour barrier with the low-gluten flour, then add the maltitol syrup and alkaline water and stir until evenly combined. Add the egg yolk and peanut oil and stir until evenly combined.
2
Step 2
Add the remaining low-gluten flour and mix until the dough is smooth. Let it rest for 30 minutes before using.
3
Step 3
Divide the dough into 15 g portions and wrap each around 55 g of filling.
4
Step 4
Press the filled dough into shape using a mooncake mold and arrange on a baking tray. Spray the surface with water, then bake in the oven with top heat at 220°C and bottom heat at 190°C.
5
Step 5
Bake until the surface turns slightly yellow, then brush with egg wash twice and continue baking for about 10 more minutes.
