1. All ingredients.
2. Minced pork.
3. Mince the chives.
4. Add minced pork, soy sauce, cooking wine, salt and oyster sauce five-spice powder.
5. Stir in one direction until it is strong.
6. Cover with plastic wrap.
7. Make water and oily skin, knead well with 50g warm water+100g flour+20+sugar 5g.
8. Make shortbread 100g flour + 30g oil.
9. Seal the two noodles in plastic wrap and freeze for 20 minutes to proof.
10. Cut the two doughs into 8 pieces.
11. Wrap the shortbread with water-oiled skin, like a bun, roll it into a tongue-like shape, roll it up and wake up for 10 minutes, and then roll it into a tongue-like shape.
12. Press down from the middle.
13. Fold in half and roll into round skin.
14. Encrusting stuffing is like making steamed buns, mouth down.
15. Make a total of eight, and brush the egg yolk on it.
16. Preheat the oven at 180°C for 10 minutes and put the mooncakes into it, set 180°C for 15 minutes.
17. Remove and brush the egg yolk, sprinkle with sesame seeds and bake for another five minutes.
18. While it is hot, it is crispy and delicious.
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