1. Prepare the ingredients to be used. The lard is bought and boiled. The salted egg yolk is frozen and needs to be thawed in advance and soaked in corn oil overnight.
2. Put all the ingredients of the oily skin into a basin and mix into a dough without kneading, just form a dough.
3. Press the ingredients of the pastry with a spatula and mix well. Grab them with your hands to form a dough. The oily skin and shortbread are packed in fresh-keeping bags, and put them in the refrigerator overnight, and let them stand for about 1 hour if they are made on the same day. The refrigerated dough needs to be warmed up after it is taken out.
4. When the dough rests, handle the mochi. Pour freshly boiled boiling water into the snowy mooncake premix powder, and stir while flushing. Pre-mixed powder is cooked powder, just rinse with boiling water.
5. When the mochi is warm to your hands, knead the dough smoothly. The evenly kneaded mochi can pull out the film, and wrap it in plastic wrap for later use.
6. The salted egg yolk is steamed in a steamer, and steamed for about 10 minutes after boiling.
7. The steamed salted egg yolk is crushed with a spoon while it is hot. The hot egg yolk is very easy to crush.
8. Add the pork floss and mix well, and finally put in the butter that has softened at room temperature and mix well.
9. The well-mixed egg yolk and minced pork filling, knead it into a ball with your hands. If the room temperature is too high, you can put it in the refrigerator for a while.
10. Knead the egg yolk and pork floss into 15 g/piece balls, divide the red bean paste into 15 g/piece balls, divide the mochi into 12 pieces, and place the divided fillings on the baking tray.
11. Pinch the red bean paste with your hands, wrap it with egg yolk and floss, wrap tightly and close the mouth.
12. Squeeze the mochi with your hands, wrap it with bean paste and egg yolk, pinch tightly and close the mouth, and prepare everything in turn and set aside.
13. The fillings are all processed, and the dough is in place. The dough is very easy to knead at this time, and a thin glove film can be pulled out with a little kneading. To make pastries, use high-gluten flour as much as possible for the oil crust, because the gluten is high and it is not easy to break and the crisping effect is very good.
14. The kneaded oil skin is divided into 12 pieces, 22 grams each. The shortbread is also divided into 12 pieces, each with 12.5 grams. Cover with plastic wrap and wake up for 15-20 minutes.
15. Take the oily skin after proofing to wrap the shortbread, use the way of pushing up on the tiger's mouth to tighten the mouth, and do everything in turn. Cover with plastic wrap and continue to proof for 15 minutes.
16. Take a proofed dough, flatten it, turn it over, roll it up and down, roll it up from top to bottom, make all of it in turn, cover with plastic wrap to prevent the epidermis from drying out, and continue proofing for 15 minutes.
17. After proofing the dough, roll it up and down and roll it up again from top to bottom, still cover it with plastic wrap and proof it for 15 minutes.
18. Fold the 2 ends of the proofed dough toward the middle, squeeze and roll it into a round piece, and put in the filling to wrap it tightly. It's best to roll the dough a bit bigger, so it's a good bag.
19. Place the wrapped moon cakes in a baking tray and squeeze them by hand. Dissolve the red pigment with an appropriate amount of water, and cover the moon cake with the pigment with a mold.
20. Preheat the upper and lower tubes of the oven at 170 degrees. After the preheating is in place, put the bakeware in the middle and lower layers and bake for about 25 minutes.
21. The mooncake crust is very thin, the fillings are cooked, and the baking temperature should not be too high to avoid too dark color on the surface. Observe at any time while baking, and take it out immediately when you find that it is colored.
Tips:1. It is recommended to use high-gluten flour for the puff pastry, because it has strong gluten, and the pastry will not leak.
2. When the meringue moon cake is operated, the dough in each step should be allowed to stand for about 15 minutes. The loosened dough is easy to operate.
3. The dough and fillings must be covered with plastic wrap throughout the entire process to avoid drying of the epidermis.
4. The temperature and baking time of the oven must be determined according to the temper of your own oven.
