This year's hottest rice mooncakes are healthier with less oil and sugar, and they are simpler than traditional mooncakes without an oven

 This year's hottest moon cake is the rice moon cake, the rice moon cake is less oil and less sugar than ordinary moon cakes, and there is a faint rice fragrance, it also has an elegant name - Southern Song Dynasty Xueyue, It is a feeling of powder in the mouth, and the dough melts in the mouth, not as soft and glutinous as the snow skin moon cake, and there is no sweetness of Cantonese moon cakes;

In fact, rice moon cakes not only taste good, the method is also very simple, the ingredients are also very common, the focus is on all ages, friends who like to eat moon cakes must try to make this healthy and delicious moon cake for their families!

[Ingredients] 80g glutinous rice flour, 55g sticky rice flour, 50g sugar, 160g water, appropriate amount of bean paste, salted egg yolk, meat floss, salad dressing, white sesame seeds;

【How to make rice moon cakes】

1. The crust of rice moon cakes needs two kinds of flour, one is glutinous rice flour, and the other is sticky rice flour, glutinous rice flour is the powder used to make glutinous rice balls, and some places are also called Jiangmi flour, glutinous rice flour can be used with ordinary glutinous rice flour or water-milled glutinous rice flour, and sticky rice flour is rice flour, which can be bought in supermarkets, markets or online;

2. Prepare 80g glutinous rice flour and 55g sticky rice flour, the amount here can make about 10-12 50g rice moon cakes, and the specific quantity is related to the size of the moon cake mold;

3. Mix the two kinds of flour together, spread oil paper on the baking sheet, pour the powder on the baking sheet, spread flat, bake at 150 degrees for 15 minutes, it is okay to fry it, stir-fry over low heat, fry until the rice noodles are slightly yellow, you can smell the strong rice fragrance, turn off the heat, and let it cool;

4. Prepare 160g of water and 50g of sugar, pour them into the pot, boil over medium heat, you can stir at the beginning, so that the sugar can melt quickly, after the sugar is completely boiled, turn to low heat and cook for another 2-3 minutes, at this time, the water will evaporate a little, and boil until the sugar water has a little consistency;

5. Take out a little baked powder and put it aside, wait for it to be demolded, pour the rest into a large bowl, add boiled sugar water, about 130g, 20g cooked oil, try to choose oil without smell, and it is cooked oil, because the rice moon cake is no longer baked or heated, stir evenly, knead into a slightly softer dough, if the kneading process is a little hard, You can add about 10g of cool white or mineral water, because the dough is cooked, and there is no need to heat it later, so you can't add raw water here, knead the dough and cover it with plastic wrap, and put it aside for half an hour;

6. At this time, prepare the filling, I use egg yolk meat floss and bean paste filling, the bean paste is the red bean paste that was done before, the specific production method has been shared before, friends in need can go to see, divided into about 25g of a filling, put aside for later use, egg yolk meat floss is 6 salted egg yolks put on the steamer in advance to steam for 10 minutes, crush after steaming, add an appropriate amount of meat floss, cooked white sesame seeds and salad dressing, the proportion of egg yolk and meat floss is not required, white sesame seeds are for flavor, salad dressing can be added to the filling to form a ball, Divide the stirred filling into 25g each;

7. After the dough is cooked, divide it into 25g of each dough, the specific number of grams is selected according to your own moon cake mold, my mold is 50g, so the dough and filling are each used 25g, the filling can also be 30g, the dough is 20g, the filling is more, the skin is thin, but the filling can not be too much, otherwise it is easy to break the skin when wrapping;

8. Put on baking gloves, rub the agent round and put it on the palm of your hand to flatten, wrap the filling after flattening, turn the filling down, push down with the tiger's mouth, tighten while pushing, and then turn it up, close the mouth, you can also wrap it according to your own preferences, in short, you can wrap the filling in the dough;

9. After doing well, put the dough in the cooked powder taken out before and roll it, in order to prevent sticking, the surface of the mold can also be sprinkled with some cooked powder, put it into the mold, press down hard, and remove the mold, so that the rice moon cake is ready, and the two fillings are the same;

10. The finished rice moon cakes can be eaten directly, no need to bake, no need to return oil, simpler and more convenient, melt in the mouth, sweet but not greasy;

Summary of the practice of rice mooncakes:

1. There is no fixed requirement for the filling in the rice moon cake, you can choose according to your preferences, egg yolk filling, purple sweet potato filling, taro paste, etc., but the filling should not be too soft, and the filling is too soft to indicate that the moisture content is high, so it is easy to break the skin when packing, and it will affect the shelf life;

2. Rice moon cakes are eaten directly, so it is necessary to ensure that the filling and powder are cooked and cannot be raw;