用米麴做的健康月饼｜发酵红豆馅儿➕特别饼皮 Healthy Mooncakes with Rice Koji｜Fermented Red Bean Filling + Special Crust

🎑 健康版中秋月饼来了！
上一期我教大家用 米麴发酵红豆，做出了完全不加糖的甜豆馅。
这次我们就用它，来做一款 健康又好吃的中秋月饼～

🌟 饼皮亮点
市面上的月饼饼皮常用“转化糖浆”，
而我换成了 麦芽糖 ——属于天然糖，适量吃对身体更友好。

🥮 食材准备（50g月饼 × 32个）
麦芽糖 250g（我用的手工熬制麦芽糖，比较硬，如果你的糖软，可适量减量）
枧水 5g
花生油 85g
普通面粉 340g

👉 饼皮：20g / 个
👉 馅料：30g / 个

🍬 饼皮做法
把麦芽糖+油搅打至完全融合（手工大概要 15 分钟耐心搅）。
加入枧水搅匀，再加入面粉揉至能成团。
饼皮静置 1 小时后备用。

🍡 馅料小技巧
米麴发酵红豆馅，加点核桃油更润，不加也很香！
馅太稀？放微波炉叮 5 分钟，水分蒸发后就刚刚好。

🐰 包月饼小技巧
饼皮按压成中间厚、边缘薄，放上馅儿，在虎口收口。
模具里撒少量面粉，压模成型。
我家小朋友最爱这个环节，每年都要抢着做兔子月饼～

🔥 烘烤秘诀（两次法）
1️⃣ 第一次：200度预热，180度烘烤7分钟，温度稍高，定型，防止“塌腰”。
2️⃣ 稍微冷却 → 刷薄蛋液。
3️⃣ 第二次：150度预热烘烤12分钟，可以上色均匀。
👉 月饼大于 50g 的，适当延长时间。

✨ 成品&保存
出炉放凉后，饼皮金黄油亮。刚烤好略硬，放一晚就回软了。
🎑 Here comes my Healthy Mid-Autumn Mooncake!
In the last video, I showed you how to ferment red beans with rice koji to make a naturally sweet filling without any added sugar.
This time, we’ll use it to make a healthier, tastier version of traditional mooncakes.

🌟 Crust Highlight
Store-bought mooncakes usually use inverted syrup.
I replaced it with maltose — a natural sugar that’s a bit more body-friendly when eaten in moderation.

🥮 Ingredients (50g mooncake × 32 pcs)
• Maltose 250g (mine was handmade and quite firm; if yours is soft, you can slightly reduce the amount)
• Lye water 5g
• Peanut oil 85g
• All-purpose flour 340g

👉 Crust: 20g / piece
👉 Filling: 30g / piece

🍬 Crust Preparation
Whisk maltose + oil until fully combined (by hand it takes about 15 minutes of patience).
Add lye water and mix well, then add flour and knead into a dough.
Let the dough rest for 1 hour.

🍡 Filling Tips
Rice koji fermented red bean paste tastes even smoother with a splash of walnut oil, though it’s delicious without it.
Too watery? Microwave for 5 minutes to evaporate excess moisture.

🐰 Shaping Mooncakes
Flatten the dough into a circle (thicker in the middle, thinner at the edges).
Place the filling in, close it at the “tiger’s mouth” of your hand.
Dust the mold with flour, then press into shape.
(My kids love this step the most—especially making bunny mooncakes every year!)

🔥 Baking Method (Two-step)
1️⃣ First bake: Preheat to 200°C, then bake at 180°C for 7 minutes. This sets the shape and prevents collapse.
2️⃣ Cool slightly → brush with a thin layer of egg wash.
3️⃣ Second bake: Preheat to 150°C, bake for 12 minutes for even golden color.
👉 For mooncakes larger than 50g, extend baking time slightly.

✨ Finished Mooncakes & Storage
Once cooled, the crust is golden and shiny. Freshly baked mooncakes are a bit firm, but they soften overnight.
Cool completely → pack in bags → add oxygen absorber → seal. This not only makes them gift-ready, but also improves the flavor as the oil redistributes.
Store at room temperature, sealed, for up to 2 weeks.
放凉 → 装袋 → 加脱氧剂密封，不仅方便送人，还能回油，口感更佳。
常温密封保存 2 周没问题