How to Make Baked Mooncakes with Oat Flour for Diabetics

How to make baked mooncake with oatmeal

• 1

  Mix the cake dough

  Add 80g of mooncake syrup, 15g of cooking oil, 9g of egg yolk, 5g of peanut butter, and ⅛ teaspoon of five-spice powder into the bowl. Use a mixing whisk to combine the ingredients well.

  Next, gradually add 120g of finely ground oatmeal into the bowl and mix well with the whisk. Cover the dough tightly with plastic wrap and let it rest for at least 30 minutes to 1 hour.

  After resting, sift 10g of flour into the mixture and mix well.

  Tip:

  • Using flour will help the cake not to melt and be firmer.
  • Do not add too much flour as it will make the cake dry.

  

  

  

  
• 2

  Mix the filling

  Add 40g of papaya jam, 40g of pineapple jam, 15g of pumpkin seeds, 40g of cashews, 20g of peanuts, 15g of pine nuts, 60g of shredded chicken, 20g of sausage, 20g of roasted sesame, 6 kaffir lime leaves, ½ teaspoon of five-spice powder, 1 teaspoon of sesame oil, and 2 teaspoons of Mai Que Lo wine into a bowl. Use a spoon to mix well so that the ingredients combine.

  Gradually add water to the filling and mix well, then add a little sticky dough and mix until the filling sticks together. If the filling is not sticking, continue to add more water and repeat the process as above.

  Note:

  • You must add water first to create moisture for the filling before adding the sticky dough. Do not add water and sticky dough at the same time as it will cause the dough to absorb water and clump in the filling.

  

  

  

  
• 3

  Wrapping the cake

  Divide the filling and the dough into 6 balls with a ratio of 40g of dough and 60g of filling, then roll them into balls.

  Use your hands to flatten the dough into a round shape, place the filling ball inside, then pinch the edges of the dough tightly.

  

  

  

  
• 4

  Molding the cake

  Dust the cake with dry flour, then place it into the mold, use your hands to evenly spread the cake, and press firmly to shape.

  

  

  
• 5

  Preparing the egg wash mixture

  Add 1 egg yolk, 1 teaspoon of unsweetened fresh milk, ½ teaspoon of sesame oil, and 1ml of honey into a bowl, then mix well.

• 6

  Baking the cake

  Preheat the oven to 170 – 180 degrees Celsius. Then place the cake in to bake for the first time for 8 – 10 minutes or until the cake turns opaque.

  After the first bake, spray water on the surface of the cake and let it cool. Next, use a brush to apply a thin layer of the egg mixture on the surface of the cake.

  Increase the oven temperature to 190 degrees Celsius for about 3 minutes, then put the cake in to bake for 5 – 7 minutes.

  Note:

  • The cake must be completely cool before applying the egg mixture. If the cake is still warm, it will cook the eggs, resulting in a curdled appearance on the surface of the cake.
  • Only apply a thin layer of egg; if you apply too much, the cake will lose its patterns.

  
• 7

  Final Product

  The cake after baking will be slightly hard; however, if left for a day, the cake shell will soften and can be enjoyed.

  The oat mooncake has a thin, soft, melt-in-your-mouth crust with a fragrant peanut butter aroma, and the filling inside is sweet and salty with crispy and nutty grains that make the cake extremely delicious and nutritious.