I previously attempted to make sesame oil mooncakes, and my friends said they tasted great, but mentioned that they seemed a bit oily. Therefore, this time I decided to create a version that reduces fat and sugar, aiming to retain the deliciousness while making this snack healthier. The production process is not complicated; just patiently follow the steps, and you can enjoy mooncakes that are low in fat yet still flavorful.
First, prepare the following ingredients: 100 grams of high-gluten flour, 50 grams of low-gluten flour, 10 grams of maltose, 10 grams of white sugar, 20 milliliters of peanut oil, 40 milliliters of sesame oil, 2 grams of baking soda, and 60 milliliters of hot water. Mix these ingredients and knead them into a smooth dough. Since the amount of oil has been reduced, the dough will be a bit firm, which actually makes it easier to handle. After kneading, let the dough rest for an hour to relax.
During this time, you can prepare the filling. I prepared three flavors—matcha oatmeal, red bean paste, and lotus seed paste with peanuts—rolling each filling into small balls, totaling eight, and covering them with plastic wrap to keep them moist and prevent drying out, which would affect the taste.
Once the dough has rested, divide it into eight equal portions and roll each into small balls. Next, take one piece of dough and gently flatten it to an even thickness, placing a ball of filling in the center. Wrap the filling by pushing the dough up over it, pinching the edges tightly to seal, then roll it round again gently. Finally, press it into a flat round shape to ensure the mooncakes expand properly while baking.
Using a bottle cap, dip it into a small amount of red yeast rice powder water and stamp a red circle on each mooncake for decoration, then place them in a six-cavity mold or directly on a baking tray.
Preheat the oven to 200 degrees Celsius. Once the temperature is reached, place the mooncakes on the lowest rack of the oven and bake for 10 minutes. Then, move the tray to the middle rack and continue baking for 16 minutes to ensure the mooncakes are perfectly cooked inside and out.
As the oven door opens, a tempting aroma wafts out, and the reduced-oil mooncakes are born, not only reducing guilt but equally satisfying.
