1. In the oily skin material, add hot water and vegetable oil to mix evenly, the water temperature reaches 60 degrees, pour in sugar and stir evenly, then pour in the flour and mix evenly, the pastry material is evenly mixed and rub it with the palm of your hand. The finished oil skin material and the oil pastry material have the same softness. Let stand for about 30 minutes respectively
2. Divide the crust and shortbread into 14 portions
3. The oily skin wraps the shortbread and closes the mouth
4. Close it up, press flat, and roll it out
5. Roll up along the short side, turn 90 degrees and let stand for 10 minutes
6. Then the closing point is facing upwards, and roll it out
7. Roll up along the short side and fold the two sides in half from the middle
8. Roll it into a round piece and wrap it into the filling closing, make it into a round shape and brush the egg liquid on the top
9. Dip with black sesame seeds and let the sesame seeds evenly attach to the mooncake dough
10. Pour the oil and sugar in the formula into the container and mix well
11. Pour in the roasted and sieved flour, then pour in other roasted nuts (the amount of each nut is optional, the total amount is 200 grams)
12. Then add raisins and appropriate amount of water. It is advisable to mix them into a group. Divide them into about 43 grams each, a total of 14 small groups.
13. Bake the mooncakes in the middle layer of a preheated 200°C oven. Be sure to bake the sesame seeds side down until the mooncakes are golden brown before taking them out.
14. After letting cool, turn the moon cake over and pack it
