Making sugar-free, low-fat, whole grain five-nut mooncakes is a healthy and delicious choice. This mooncake has won many admirers for its high-quality ingredients and outstanding texture. The production process is simple, so let’s get started.
First, mix 55 grams of crushed peanuts, 20 grams of sunflower seeds, 20 grams of walnuts, 20 grams of pumpkin seeds, 30 grams of black and white sesame seeds, 15 grams of dried cranberries, and 20 grams of diced candied fruit together. Add 100 grams of cooked flour and 50 grams of xylitol, ensuring the ingredients are evenly distributed. Then, pour in 60 grams of corn oil and, depending on the dryness, add appropriate amounts of water until the mixture can be kneaded into a smooth dough. Divide this filling into 30-gram small balls and set aside for later use.
Once the mooncakes are shaped, use an oven preheated to 200 degrees to bake for 8 minutes, then lower the temperature to 180 degrees and continue baking for 15 minutes, until the bottom is a tempting golden color.
Next, prepare the pastry: in a large bowl, combine 40 grams of corn oil, 30 grams of xylitol, 40 grams of whole egg liquid, and 0.5 grams of baking soda, mixing thoroughly. Then, gradually add 70 grams of whole wheat flour and 60 grams of low-gluten flour, gently folding with a spatula until a uniform and smooth dough forms. Divide the pastry into 20-gram pieces, shape them into rounds, wrap around the previously prepared filling, and mimic the method shown in the video to secure it tightly. Finally, use a 50-gram mooncake mold to press out beautiful patterns.
At this point, the homemade sugar-free, low-fat, whole grain five-nut mooncakes are complete, not only rich in nutrition but also a beautiful highlight during the festival. Give it a try and enjoy the fun of homemade food!
