Here come my first batch of mooncakes of the year! This year I will mostly be focusing on the production of sugar-free mooncake as I started really late. Low sugar/sugar-free mooncakes are widely available in the market now. It’s like every brand has its own line of sugar-free mooncakes so consumers have lots of options indeed. With that said, I still prefer making my own as they are always freshly prepared without any preservatives. I could also choose the finest ingredients and make sure my friends and families are all enjoying the best products.
這是今年的首批月餅！EC實在太遲才開始烘焙了，所以今年大概只會主力製作無糖月餅。 現在市售無糖/低糖月餅隨處可見，幾乎每個品牌皆備低糖配方，選購十分方便。 話雖如此，EC始終喜歡親手製作月餅，手工製作不但新鮮不含防腐劑，亦可選用最好的材料，務求將最好的心意饋贈朋友。
At first I followed the pastry crust recipe in Crispy Red Bean and Black Sesame Red Bean Mooncakes that I published last year and replaced the sugar with natural sugar substitute. I found the dough pretty dry as it kept cracking. I ended up making a new batch with added moisture. Note that for a flaky pastry crust, the dough cannot be too thin. A 3:2 ratio of dough to filling works really well for me. Cantonese style mooncakes have, in general, a dough to filling ratio of 1:4 so you can see how much easier it is to prepare pastry crust type mooncakes! Use all-purpose flour for a crunchier crust and cake flour for a flakier texture.
初時EC參考去年的脆皮蛋黃豆沙及黑芝麻豆沙月餅食譜，以天然代糖製作月餅皮。 但麵糰偏乾兼出現裂紋，EC需要重新調整水份重作麵糰。 包餡時要注意月餅皮不能太薄，皮過薄月餅不會酥鬆，EC認為皮餡的最佳比例為六四。 廣式月餅的皮餡比例一般是二八，這也是脆皮月餅比廣式月餅易做的原因。 麵粉方面，若要鬆脆口感可使用中筋麵粉；喜歡酥脆口感的則可使用低筋麵粉。
I love the overall pale green color of the matcha crust so I don’t think it is necessary to caramelize the top like the traditional way. If you prefer a darkened pattern, check out my other recipes such as Crispy Red Bean and Black Sesame Red Bean Mooncakes and Crispy Coconut Sweet Potato Mooncakes.
Please note that being sugar-free doesn’t mean carbohydrate-free. Ingredients such as flour, red bean, custard powder, and evaporated milk still contain carbohydrates and should be taken into account in your carb-counting. Let’s enjoy mooncakes without a rapid raise of blood sugar this year!
注意無糖產品並不代表沒有碳水化合物。 麵粉，紅豆，吉士粉和淡奶等材料均含碳水化合物，因此進食無糖月餅時仍要計算醣份。 盼望大家享受月餅時不會令血糖過度飆升！
Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste
Makes 12 mini mooncakes (50-g mold)
For the Pastry Dough
165 g cake and pastry flour, plus extra for dusting
13 g custard powder
7 g matcha powder
45 g erythritol/oligosaccharide sugar substitute (I used Swerve)
A pinch of salt
85 g cold unsalted butter, cubed
25 g beaten egg
20 g evaporated milk
For the Filling
240 g sugar-free sweet red bean paste (see recipe here)
For the Pastry Dough 月餅曲奇皮
Sift flour, custard powder, matcha powder, sugar substitute and salt into a mixing bowl. Whisk to combine. Add in cold butter cubes. With a hand mixer or stand mixer fitted with the paddle attachment, mix on low speed until the mixture resembles breadcrumbs or wet sand. If hand mixer is used, use softened butter in order to prevent the ingredients from flying around.
Add egg and evaporated milk then mix with low speed until several large clumps form. Gather clumps and lightly press them together to form a dough. Wrap with plastic wrap then let rest in the fridge for an hour.
For Shaping 月餅造型
Divide chilled red bean paste into 12 equal portions, about 19 g each. Roll each into a ball. Keep covered and refrigerated until ready to use. Divide the pastry dough into 12 equal portions, about 29 g each. Shape each into a ball. Set aside.
Take a portion of dough and flatten into a disc between two pieces of plastic wrap, shaping the disc slightly thinner around the edges. Remove plastic wraps and place a ball of filling in the middle. 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. Roll the stuffed dough into a smooth ball again. Repeat with remaining portions.
Brush a thin layer of flour on the inside of a 50-g mooncake mold to prevent sticking then tap off excess flour. Coat a stuffed mooncake slightly with a very thin layer of flour then insert 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. Freeze shaped mooncakes for at least one hour before baking. The frozen filling will prevent the mooncake from expending too much during baking which causes cracks and deformation.
Preheat oven to 400℉/200℃ (convection mode) or 425℉/220℃ (regular mold) for at least 10 minutes before baking. Arrange frozen mooncakes on the baking sheet and place in the preheated oven with an empty baking sheet on the rack below it (this will prevent the bottom from cooking too rapidly). Bake for 10 minutes then remove from the oven and cool on a cooling rack for 15 minutes. Bake again for 5 to 6 more minutes, paying attention not to brown the top. Remove from oven and let cool for 10 minutes. If the color of the bottom of the mooncakes is too pale or soft then flip the mooncakes upside down and bake for 2 to 3 minutes more at 375ºF/190ºC. Transfer to a cooling rack to cool completely.
The mooncakes are best eaten within two days. For longer storage, keep them in the fridge no longer than a week. To restore flakiness, warm mooncakes in a 300ºF/150ºC preheated oven for 5 minutes and cool completely before serving.
I used Swerve (a blend of erythritol and oligosaccharide natural sweeteners) for my pastry dough and both Swerve and oligosaccharide syrup for the red bean paste.
If you want to republish this recipe, please link back to this post.
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