1. Peel and wash an onion, cut into small pieces, and fry in a clean oil-free pan. Fry until the onion becomes soft, add a spoonful of lard, and continue to fry until the onion changes color, set it aside and set aside;
2. Put a little lard in the pan, pour in the pork stuffing and stir fry. After the color changes, pour in all the seasonings (pre-paste the sauce in the bowl) and stir fry, then add a tablespoon of the onion that has just been fried, and stir fry. Out for use
3. Put the ingredients (black and white sesame seeds, melon seeds, sugar, fried noodles) into the seasoning bowl, and pour the fried pork filling
4. Pour in fried noodles and lard and stir well;
5. Use your hands to squeeze into round balls, a total of 18, about 25 grams each, cover with plastic wrap and set aside;
6.
The practice of oil skin:
Pour all the ingredients for the oil skin (210 grams of medium powder, 42 grams of caster sugar, 3 grams of salt, 67 grams of lard, and 80 grams of warm water) into the basin, leaving a little bit of water, and then adding it according to the hardness of the dough.
Knead it into a very smooth dough and put it in a fresh-keeping bag for later use;
7. Mix the ingredients for the shortbread (160g medium powder, 70g lard) in the formula, and just form a dough. Don't knead it too much; put it in a fresh-keeping bag for use
8. After the dough wakes up for half an hour, the oily skin and shortbread are divided into 18 pieces, 19g/piece for the oily skin and 11g/piece for the shortbread;
9. Take an oily skin, squeeze it with your hands, squeeze it into a rounded skin with your fingers, put a shortbread, wrap it up with a push up, pinch and seal, and make all parts in turn; cover with plastic wrap and let it stand for about 10 minutes;
10. Take a proofed dough, flatten it, turn it over, roll it out, roll it up from top to bottom, make all parts in turn, cover it with plastic wrap, and proof it for 15 minutes;
11. After proofing again, take a piece of dough and squeeze it by hand, roll it up and down, roll it up from top to bottom, do it all in turn, and proof it for another 20 minutes;
12. Take a awake dough, press it down from the middle with your thumb, pinch the two ends with your hands, and dry it.
13. Put a mooncake filling, close the mouth by pushing up, pinch the mouth tightly, squeeze it, and put it into the baking tray;
14. Leave a space on the baking tray for the mooncakes, and make all the mooncakes one by one;
15. Preheat the oven to 170 degrees, the middle layer, bake for 10 minutes,
16. Take it out and turn it over,
17. Put it in the oven and bake for another 10 minutes until it is completely colored, then take it out;
18. Put it on the grill to cool immediately after taking it out;
Tips:The whole process is relatively cumbersome, and it is not difficult to follow the steps step by step
