Modern people pay more attention to health preservation and diet. Many people don't eat sugary food, especially diabetics. For example, cookies should be sugar-free and bread should be sugar-free. Moon cakes should also be sugar-free. Sugar-free moon cakes are very elegant. What formula is used for sugar-free moon cakes? Many friends still don't understand it, so let's take a look.

I. Ingredients and ingredients

Medium gluten flour (3200g), alkaline water (72g), vegetable oil (840g), sugar (2800g), water1400g, lemon juice or white vinegar 329g.

2. Production method

1, the practice of converting syrup: this syrup mainly pays attention to the temperature, and it would be better if there is a thermometer baking at home. Turn off the fire between 108 and 1 12 degrees. The moon cakes should be cooked for at least one week before they are cooked, and they should be stirred for one week.

2. Prepare a pot with a thick bottom to boil the syrup. Put water and sugar into a pot and simmer over low heat. After boiling, add vinegar and lemon juice brewed from pure grain, but the taste is different.

3. This step is the key: after adding, turn on the minimum fire, without stirring, and the sugar juice begins to bubble on the wall of the sugar juice pot, and immediately brush the pot wall with silica gel. This is a key step in the success of syrup. If you don't do this, the sugar beads stuck to the pot wall will solidify and the finished syrup will have small particles.

4. After boiling, cook for another 30 minutes until the syrup is burnt into amber thick oil, which is easier than ordinary honey (it will be much thicker after cooling). Scoop it up with a spoon and drop it in a cylindrical shape, and finally bounce back into beads. You can also measure the temperature, which is about 108 to 1 12 degrees. You can drop a drop in the water and see, it won't melt immediately.

5. Method of making Cantonese-style mooncake skin: First, add all the water (1980g of self-made invert syrup, 840g of vegetable oil and 72g of alkaline water) and stir well.

6, plus 3200 grams of medium gluten flour mixed together.

7. Pour into a large basin, add flour and stir into balls. Rub it over and over again like washing clothes, then cover it and wake up for at least two and a half hours. You can use it after that.

Three. preventive measure

When making syrup, the key is to brush the pot wall. If you don't brush, the syrup spilled on the side will crystallize. If the crystal falls into the pot, it will cause a chain reaction, which will lead to the crystallization of the whole pot and make it unusable.