用蜂蜜做的無糖廣式棗泥月餅，製作簡單吃著放心: Sugar-free Cantonese Date-paste Mooncakes with honey: easy to make.

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字幕： 烹調過程： 棗泥餡部分：無核紅棗大火蒸25分鐘。 加適量水，打成泥狀。 不沾鍋中倒入棗泥和玉米油，中火炒至抱團不沾鍋。 40公克一個，約16個。 月餅皮部分：將蜂蜜，玉米油，鹼水，混合在一起攪拌。 倒入中筋麵粉，用手壓至無乾粉，冷藏1到2小時。 35公克一個，約16個。 月餅皮壓扁，包入棗泥餡，慢慢往上推收口，直到表面光滑細緻。 模具和月餅胚上刷上點玉米澱粉防粘，放入模具壓出形狀，壓的時候要用力持續5秒鐘。 表面刷上蛋液，放入預先預熱好的烘箱，360華氏度（180攝氏度）烤6分鐘。 取出，再次均勻刷上蛋液，烤箱調整至350華氏度（175攝氏度），烤15分鐘後出爐。 月餅放涼後放入保鮮袋，回油1到2天後再吃。

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Subtile content: Cooking process: Date paste filling: steam seedless red dates over high heat for 25 minutes. Add appropriate amount of water and beat into puree. Pour date paste and corn oil into a non-stick pan and stir-fry over medium heat until the mixture holds together and becomes non-stick. 40 grams each, about 16 pieces. Mooncake skin part: Mix honey, corn oil, and alkaline water together and stir well. Pour in the all-purpose flour, press it with your hands until there is no dry flour, and refrigerate for 1 to 2 hours. 35 grams each, about 16 pieces. Flatten the mooncake skin, wrap it with jujube paste filling, and slowly push it upward to close until the surface is smooth and delicate. Brush some cornstarch on the mold and mooncake embryo to prevent sticking, put it into the mold and press out the shape, and press hard for 5 seconds. Brush the surface with egg wash, place in a preheated oven, and bake at 360 degrees Fahrenheit (180 degrees Celsius) for 6 minutes. Take it out, brush evenly with egg wash again, adjust the oven to 350 degrees Fahrenheit (175 degrees Celsius), and bake for 15 minutes before taking it out of the oven. After the mooncakes have cooled, put them in a plastic bag and wait for 1 to 2 days before eating.