Sharing the process of making low-carb egg yolk mooncakes. The highlight is the use of dried tangerine peel and red kidney bean paste as filling, adding a novel flavor to the traditional mooncakes. The specific steps for making the filling will be detailed in the coming days.
When making the mooncake crust, start by cracking 50 grams of eggs into a bowl, add 15 grams of erythritol, and beat until the egg mixture expands in volume and lightens in color. Next, mix in 15 grams of avocado oil (or coconut oil as a substitute) to ensure even mixing.
The dry ingredients for the mooncake crust include 120 grams of almond flour and 10 grams of coconut flour. Add them to the bowl and carefully fold until fully combined. The newly introduced almond flour will soon be available, adding a fresh touch to the mooncake crust. Divide the dough into 35-gram portions, which are soft and extensible, perfect for wrapping around an equal weight of filling. The filling can be chosen flexibly according to personal preference.
During the mooncake shaping process, use a muffin baking pan as an aid. Lightly spray oil on the surface of the pan to prevent sticking. Place the wrapped mooncakes in the mold, gently press to shape and imprint attractive patterns.
It should be noted that the provided nutrition information currently only pertains to the mooncake crust. Stay tuned for more knowledge sharing on healthy eating.
Finally, place the shaped mooncakes in a preheated 180°C oven, bake for 5 minutes to set the shape. Optionally, brush a layer of egg wash on the surface of the mooncakes, then return to the oven and bake for an additional 20 to 25 minutes. Monitor closely towards the end of baking to prevent potential minor cracks on the mooncake surface.
