1. Mix the oily skin materials (160g of ordinary flour, 10g of white sugar, 50g of lard, 70g of water, and 5g of matcha powder) into a smooth dough and let it rest for about 30 minutes.
2. Mix the pastry ingredients (low-gluten flour 120g, lard 50g) into a smooth dough, relax for about 30 minutes
3. Divide the oily skin dough into 2 parts, take 1 part, add matcha powder and knead evenly
4. Divide the oily crust and shortcrust dough into 20 portions, and round them (about 8g for the oily pastry and 15g for the oily crust)
5. Take one of the oil-crusted dough and squeeze it with the palm of your hand, and place a pastry dough on the oil-crusted dough
6. Wrap the shortbread dough with the oil-crust dough, with the closed end of the wrapped dough facing down, follow this step to complete the remaining dough
7. Use a rolling pin to roll the dough into an oval shape
8. Roll up from the outside to the inside, with the cuff facing down
9. Follow this step to complete the remaining dough. After all the dough is finished, cover with plastic wrap and relax for about 20 minutes. Repeat this step and continue to roll the dough into an oval shape, then roll it up again, and continue to relax for about 20 minutes.
10. When the dough relaxes for the second time, start to prepare the fillings, and divide the fillings prepared in advance into 20 pieces (25g/piece)
11. Take one of the small doughs, fold the two sides toward the middle, press it with your hands, roll it into a circle, and put 1 stuffing in the middle
12. Wrap it up, squeeze it tightly, and close it down
13. After all the moon cakes are finished, brush a layer of egg yolk liquid on the original moon cakes, sprinkle a little white sesame seeds, and put them in the preheated oven, the upper and middle layer, the upper and lower fire, bake for about 25 minutes
Tips:1. There is a slight difference in the water absorption of flour. The amount should be adjusted appropriately according to the situation of lard (it is recommended to reserve a 10% amount for temporary addition or reduction. The lard used last year will be solidified in time. The amount of flour is 20g less All sub lard is liquid, so the amount of flour will increase accordingly)
2. After mixing the oil skin and shortbread, it must be loose
