Rose Soviet-style Moon Cakes
                            
                                1.
                                I didn’t buy canned lard outside. I boiled it myself. I bought the fat and washed it. Cut it into pieces. Add a little water to the pot and start boiling.
                                    
                            
                            
                                2.
                                Spoon out the lard while boiling, so that the lard will be whiter
                                    
                            
                            
                                3.
                                You don't need to wait for the lard to clump, it can be used at room temperature. 40g lard add 80g flour, knead into shortbread
                                    
                            
                            
                                4.
                                30g lard, 45g water, 5g sugar, add 95g flour, knead it into water and oily skin
                                    
                            
                            
                                5.
                                Knead it and wake up for about ten minutes on the side
                                    
                            
                            
                                6.
                                Divide into small doses, this recipe can make ten, so each is 12g for pastry and 17g for water and oily skin.
                                    
                            
                            
                                7.
                                Wrap the shortbread with a water and oily skin
                                    
                            
                            
                                8.
                                The thickness to be wrapped is consistent and more uniform
                                    
                            
                            
                                9.
                                Roll into a bar
                                    
                            
                            
                                10.
                                Roll up from top to bottom
                                    
                            
                            
                                11.
                                Put it aside and relax for ten minutes
                                    
                            
                            
                                12.
                                Roll it out again into a long strip
                                    
                            
                            
                                13.
                                Roll up from top to bottom
                                    
                            
                            
                                14.
                                Put it aside and relax for ten minutes
                                    
                            
                            
                                15.
                                Roll it out again into a long strip
                                    
                            
                            
                                16.
                                Roll it up from top to bottom, and finally put it aside to relax for ten minutes
                                    
                            
                            
                                17.
                                Put it aside and relax for ten minutes
                                    
                            
                            
                                18.
                                Roll into a wafer
                                    
                            
                            
                                19.
                                The rose filling I bought is divided into 15g each
                                    
                            
                            
                                20.
                                Wrap into the middle of the dough
                                    
                            
                            
                                21.
                                Close it down and place it on a baking tray lined with tin foil
                                    
                            
                            
                                22.
                                In order to prevent coloring, cover the surface with tin foil, and heat the middle layer up and down to 175 degrees for 25 minutes!