1. All the ingredients of the mooncake oil crust: 210 grams of medium powder, 40 grams of sugar, 3 grams of salt, 65 grams of lard, and 80 grams of warm water. Together, just grab it with your hands; transfer the kneaded dough into a fresh-keeping bag and put it in the refrigerator overnight;
2. On the next day, take out the oily skin and shortbread to warm up, and knead the oily skin smoothly after warming up.
3. Divide the oily skin into about 20g each, and divide the shortbread into 11g each, knead and proof for about 20 minutes; when proofing the dough, pay attention to cover with plastic wrap
4. When the noodles are awake, adjust the filling, cut the mustard core into small cubes, put all the fillings in the seasoning bowl, stir vigorously and set aside;
5. Take a proofed oily skin and squeeze it by hand, wrap it in the oily pastry, push up the oily skin to close the mouth tightly, and continue to cover it with a plastic wrap to keep it moisturized after proofing it for about 20 minutes;
6. Take the proofed dough and squeeze it, roll it out into a beef tongue cake shape, roll it up from top to bottom, make all the back cover and keep it moisturized, and proof it for about 20 minutes
7. After proofing, the dough is flattened, rolled again, and rolled up from top to bottom, and proofed for about 20 minutes
8. After proofing, squeeze the middle of the pie crust by hand, fold the two ends inward, roll out the filling, wrap it up, pinch the mouth tightly, and do all the parts in turn.
9. Place the shortbread cookies in the baking tray. Keep a certain gap between the cakes. Dip a proper amount of beetroot juice with the cut surface of okra and cover the middle of the shortbread cookies. The pure natural coloring is safe to eat.
10. Put the baking tray into the middle layer of the preheated oven, and bake for 20-25 minutes at 180 degrees above and 170 degrees below.
11. When the surface of the mooncake has bulged up and is slightly colored, you can take out the baking tray and eat it while it is hot.
Tips:1. The water temperature of the dough is about 40~50 degrees
2. The temperature of the oven should be determined according to the temper of the respective oven
3. The autumn weather is relatively dry, so the dough must be covered with plastic wrap to keep it moisturized. If the dough is blown dry, it is really difficult to operate.
4. Allow enough proofing time for the dough in each step
