1.
First make the oil skin: the ingredients of the oil skin (90 grams of medium powder, 18 grams of sugar, 1 gram of salt, 28 grams of lard, 35 grams of water) are all poured into the basin, leaving a little bit of water, and then proceed according to the softness of the dough. Riga,
Knead into a very smooth dough, can pull out the elastic film, put it in a fresh-keeping bag for later use
2. Make the shortbread again: mix the ingredients for the shortbread in the recipe (70 grams of medium powder, 30 grams of lard) and form a dough. Do not knead excessively; put it in a fresh-keeping bag for use
3.
Wake up the dough for half an hour, or put it in the refrigerator and use it again the next day; make fillings during the proofing time;
Put black and white sesame seeds, melon seeds, 50 grams of sugar, salt and pepper in the basin, pour in the fried flour and 50 grams of lard, and mix well
4. Use your hands to squeeze into round balls, a total of 13 balls, each about 25 grams, cover with plastic wrap and set aside
5. After waking up, the oily skin and shortbread are divided into 9 pieces, 19g/piece for the oily skin, 11g/piece for the shortbread; rub the round lid plastic wrap
6. Take an oily crust, squeeze it with your hands, squeeze it into a round crust with your fingers, put a shortcrust on it, wrap it up, and pinch the seal tightly
7. Do all of them one by one, cover with plastic wrap and let them rise for about 10 minutes
8. Take a proofed dough and squeeze it, turn it over, and roll it out; roll it up from top to bottom, make all parts in turn, cover with plastic wrap, and proof it for 15 minutes
9. After proofing, take a piece of dough and squeeze it by hand, roll it up and down, roll it up from top to bottom, make all parts in turn, and proof it for another 20 minutes
10. After the second roll, take a awake dough, put it upright on the chopping board, squeeze it with your hands, and dry it.
11. Put a mooncake filling, push up to close the mouth, squeeze the mouth tightly
12. Put the wrapped moon cakes into the baking tray, leaving a gap in the middle; make all of them in sequence; preheat the oven to 170 degrees, and bake for the middle layer for 25 minutes until it is completely colored
13. Put it on the grill to cool immediately after taking it out
Tips:This kind of moon cake wrapping method can directly see the layers, layers of crispy, and the scum will drop when they move.
