1. Stuffing ingredients.
2. Water oil skin and shortbread ingredients.
3. Mix all the fillings.
4. Stir well and refrigerate for later use.
5. Mix the water and oil leather materials and stir until there is almost no dry powder.
6. Knead it by hand until the surface of the dough is smooth.
7. Cover with plastic wrap and let stand for 20 minutes.
8. Mix the pastry ingredients.
9. Stir until the lard and flour are mixed into coarse particles, and knead into a dough by hand.
10. Divide the water and oil skin into 20 grams each and the shortbread into 14 grams each, cover with plastic wrap and let stand for 5 minutes.
11. Take a portion of the water and oily skin and squeeze it, put a portion of the shortbread, push it up with a tiger's mouth, seal it, and round it.
12. Squash it by hand.
13. Roll into a beef tongue shape.
14. Roll up, cover with plastic wrap and let stand for 20 minutes.
15. Then roll it upright into a slender shape and roll it up.
16. Cover with plastic wrap and let stand for 15 minutes.
17. Finally, press it down from the middle, and the two ends are received together, squashed, and rolled out into a disk shape.
18. Put 30 grams of minced meat on it.
19. Squeeze the seal with a tiger's mouth, wrap it up, and close it up.
20. Slightly flatten, wrap them one by one, and put them in a baking tray.
21. Put it in the preheated oven at 200 degrees, and bake the middle layer for 10 minutes.
22. Turn over after the surface of the mooncake is colored.
23. Continue to bake for 15 minutes.
