How to make sugar-free crispy mooncakes

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to sugar-free crispy mooncakes. Let's get started now.

1. Mix the flour and xylitol of the water-oil dough evenly, pour in the milk, add lard, then mix in the flour and knead into a smooth and soft water-oil dough;

2. Stir the low-gluten flour and lard with chopsticks, then spread them with your hands and mix them evenly to make puff pastry dough; cover the two doughs and relax them for 20 minutes.

3. Divide the two doughs into 20 equal parts

4. Take a portion of dough, flatten it, and wrap it with a portion of pastry.

5. After pinching the seam tightly, turn it down, roll it into a long strip, turn it over, and roll it up from top to bottom. Repeat this process, cover and relax for 15 minutes.

6. Take a small roll, flatten it, roll it evenly to make it longer and thinner, turn it over, and roll it up from top to bottom. Finish the rest in turn, cover and relax for 15 minutes;

7. Take a roll and use a rolling pin to roll it into a round shape. Wrap it with white bean paste and pinch the top to prevent the filling from leaking out.

8. Arrange into a round shape, sprinkle with sesame seeds and place them one by one on the baking tray

9. Preheat the oven to 200 degrees, bake on the middle layer for about 20-25 minutes until the sides are crispy. The time can be determined according to your own oven.

Nowadays, cooking is not just for women. As a male friend, you can also try to make a simple sugar-free crispy mooncake to show off your cooking skills for your wife and children.