I want my family and friends who are diabetic to enjoy some special treats during this Mid-Autumn Festival. Therefore I have been experimenting with sugar-free mooncakes since August. I made the mooncake crust with agave nectar last year. This year I tested it with oligosaccharide syrup and sweetened the filling with xylitol. Both ingredients are considered diabetic friendly as they won’t cause a raise in the blood sugar.
中秋將近，為了做月餅給糖尿病患的親友，EC從八月起己開始研製無糖月餅。去年EC用龍舌蘭蜜做月餅皮，今年嘗試用寡糖糖漿，而餡料則以木糖醇調味，兩種材料不會影響血糖升幅，因此糖尿病患者也可食用。
The mooncakes were made without any added sugar. However, the main ingredients of the mooncake dough and filling, namely flour and lotus seeds respectively, do contain carbohydrates. People with diabetes should read the food label before enjoying any treats labeled as “sugar-free” or “no sugar added”.
雖說這是無糖月餅，但餡料中的蓮子及餅皮的麵粉仍含碳水化合物，因此糖尿病患者食用任何無糖食品時仍需留意食物標籤及自行換算碳水化合物份量。
The ratio of the dough to filling provided below is 1 to 4. This is the traditional ratio and the dough has to be rolled thinly, like paper-thin. I had a hard time covering the filling with this small amount of dough at first but after some practice I’ve started to get the hang of it. I didn’t add any kansui to my dough so the color didn’t look as dark (read about my post Red Bean Mooncakes for a discussion of the function of kansui). The color of the lotus seed paste also looked paler than one made with cane sugar. I will attach a picture for comparison at the end of this blog post.
傳統月餅的皮餡比例是一比四，餅皮要壓得像紙般薄。剛開始包餡時EC覺得很困難，練習了一會兒才開始上手。餅皮沒有加入梘水所以色澤不深(有關梘水之功效詳見廣式豆沙月餅)，無糖蓮蓉餡的顔色也比用原蔗糖炒製的蓮蓉餡來得白，EC在網誌末段也會放上照片作比較。
Traditional Cantonese Mooncakes (No Sugar Added)
無糖廣式蛋黃蓮蓉月餅
Makes 10 mini mooncakes (50 g each)
可做10個50克迷你月餅
Ingredients
For the Dough
53 g all purpose flour， plus extra for dusting
15 g grapeseed oil
33 g oligosaccharide syrup
For the Filling
350 g sugar-free lotus bean paste (see recipe here)
5 salted preserved egg yolks, halved
1 tsp rose flavored cooking wine
For the Egg Wash
1 large egg yolk
1/2 large egg white
材料
月餅皮
中筋麵粉 53克(另加少量掃面用)
寡糖糖漿 33克
葡萄籽油 15克
餡料
無糖蓮蓉餡 350克(食譜請到這裡)
咸蛋黃 5個(切半)
玫瑰露酒 1荼匙
蛋液(掃面用)
蛋黃 一個
蛋白 半隻
Directions 做法
For the Dough 月餅皮
In a large bowl combine oligosaccharide syrup and grapeseed oil. Add sifted flour and fold gently with a spatula to form a dough. Shape into a log then wrap with plastic wrap. Let rest in the fridge for an hour.
寡糖糖漿和葡萄籽油放入大碗中拌匀，加入過篩麵粉用膠刮以切拌手法攪拌成麵糰，整形成長條後用保鮮紙包好冷藏一小時備用。
For the Egg Wash 掃面用蛋液
In a small bowl whisk together the egg white and yolk until combined. Strain then set aside.
小碗內放蛋黃和蛋白拌勻，過篩備用。
For the Filling 餡料
Rinse egg yolks under running water and pat dry. Stir in rose flavored wine. Steam for 7 to 8 minutes. Let cool then divide each in half.
鹹蛋黃以水沖洗後抹乾，加玫瑰露拌匀，蒸7至8分鐘後取出，放涼後切半備用。
Divide lotus seed paste into 10 portions (each should has a total weight of 40 g with a halved egg yolk). Roll each into a ball shape. Poke a hole in the middle with your thumb then place a halved egg yolk inside. Seal and shape into a ball again. Repeat with the remaining lotus seed paste and yolks.
把蓮蓉分成十份(每份連半隻咸蛋黃重量為40克)，搓圓後用姆指在中央按洞，包入半個鹹蛋黃後搓圓，繼續包入餘下咸蛋黃。
To Shape the Mooncakes 月餅造型
Divide the mooncake dough into 10 equal portions (10 g each). Roll each into a ball. Take a portion of dough and roll it out between two pieces of plastic wraps into a thin disc that is slightly thinner around the edges. Remove plastic wraps and place a ball of filling in the center. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Shape the stuffed dough into a ball again. Poke air pocket, if any, with a toothpick. Repeat with remaining portions.
取一份餅皮放在兩張保鮮紙中間用麵棍按扁，邊緣要比中央薄，取走保鮮紙後包入餡料、收口並搓至光滑(EC用虎口位把餅皮慢慢往上推並收口)，若發現有氣泡可用牙籤刺穿，重覆包入餡料直至完成。
Brush a thin layer of flour on the inside of the mooncake mold to prevent sticking then tap off excess flour. Coat stuffed dough slightly with flour. Insert dough into the mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a parchment paper lined baking tray then press down firmly onto the plunger for 5 seconds to make an imprint. Press the plunger down again to release the mooncake. Repeat with the rest of the dough. Chill shaped mooncakes for 15 minutes. In the meantime, preheat oven to 400℉/200℃.
月餅模內掃上麵粉後拍走多餘麵粉，月餅洒上一層薄麵粉後放入模中(收口向外)，輕輕把月餅依模形按平，把模反轉放在已墊牛油紙的烤盆上，按下把手緊壓五秒印上花紋，之後再次按動把手推出月餅，完成所有月餅造型後放入雪櫃冷藏15分鐘定型，此時可預熱焗爐至400℉/200℃。
Spray mooncakes with water to prevent the surface from cracking. Bake for 8 minutes to set the crust. Remove and let cool for 10 minutes. With a small pastry brush, brush surface with a thin layer of egg wash. Let dry for 10 minutes then brush on a second coat of egg wash. Continue baking at 350℉/175℃ for another 10 to 12 minutes or until the mooncakes are golden brown. Cool completely on a cooling rack.
在月餅表面噴水防止表皮爆裂，放入焗爐8分鐘定型後取出放涼10分鐘，在表面花紋處掃上薄蛋漿，10分鐘後掃上第二次蛋漿，放回焗爐以350℉/175℃繼續焗10至12分鐘至金黃色後取出轉移鋼架放凉。
Store mooncakes in an air-tight container for two to three days so the oil can seep through the skin of the mooncakes. When the skin becomes soft and shiny the mooncakes are ready to be served.
把月餅放在密封盒中保存兩至三天等待回油，月餅皮軟化和有光澤後便可享用。
My other attempt at sugar free mooncakes. The dough was a bit too soft and tacky. The amount of oil was reduced later.
另一次無糖月餅試驗，餅皮有些過軟和黏手，EC後來減了油。
Lotus seed paste flavored with demerara sugar has a darker color and a nice aroma.
用原蔗糖炒的白蓮蓉色澤較深，味道也較香。
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