1. Chopped pork, shallots and minced ginger.
2. The tuned mooncake fillings.
3. Mix the oil leather materials together.
4. Put the oily skin into the refrigerator for half an hour.
5. Mix the pastry ingredients together.
6. Put the combined pastry in the refrigerator for half an hour.
7. Divide the refrigerated oil skin into eight portions and cover with plastic wrap.
8. Divide the refrigerated pastry into eight portions.
9. Wrap the shortbread with oily skin, cover it with plastic wrap, and let it stand for 20 minutes (because you wear disposable gloves on your hands, the process of packaging is not filmed).
10. Roll the divided dough into a beef tongue shape.
11. The process is still like making egg yolk crisps, you can refer to the previous method of rolling the egg yolk crispy crust.
12. Cover the rolled noodles with plastic wrap and let stand for 20 minutes.
13. Divide the finished filling into eight portions.
14. Roll the dough into a round shape.
15. Put the stuffing in and wrap it.
16. Put the wrapped green body into the baking tray.
17. Brush the surface of the mooncake with a layer of liquid egg yolk, and add an appropriate amount of black sesame seeds to garnish.
18. Put the mooncakes in the preheated oven and bake at 190 degrees for 30 minutes.
19. Finished product
20. Finished product
21. Finished product
Tips:The amount of recipe is eight, each oven will have a temperature difference, the temperature here is only for reference, you can make appropriate adjustments according to your own oven
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