How to make crispy mooncakes:

Materials:

The water-oil crust requires 180 grams of all-purpose flour, 70 grams of lard, 15 grams of white sugar, and 50 grams of warm water. gram. The pastry ingredients require 100g of all-purpose flour and 50g of lard. The meat filling materials require 200 grams of pork filling, 60 grams of mustard, and 10 grams of lard. Salt, white sesame seeds, Sichuan pepper powder, pepper, ginger powder, green onions, sugar, dark soy sauce, and chicken essence.

1. Take a clean basin, add flour, lard, and white sugar and mix warm water. Use chopsticks to stir until the ingredients are uniform, then crush them with your palms. Make the oil dough and puff pastry dough.

2. Put the ingredients required for the meat filling into a clean bowl and mix. After mixing evenly, set aside.

3. Divide the water-oil dough, pastry dough and meat filling prepared previously into ten small portions. Place separately on oil paper, cover with plastic wrap, and let rise for 15 minutes.

4. Take out the proofed water-oil dough, press it into a round shape with the palm of your hand, then wrap it in the puff pastry dough, wrap it in the puff pastry dough, and pinch it tightly. Wrap all 10 pieces in plastic wrap and let sit for 10 minutes.

5. After resting for 10 minutes, use a rolling pin to flatten it into a ox tongue shape and roll it up from one end to the other. Place it upright, then roll it flat into a beef tongue shape, roll it up in the same way, repeat 3 times, cover with plastic wrap and let it rest for 15 minutes.

6. Wrap the relaxed dough into the mixed meat filling, place it seam-side down in a baking pan, brush a layer of egg yolk on the surface of the dough, and sprinkle a little sesame seeds on top for decoration.

Preheat the oven to 200 degrees for 10 minutes, then bake for 15 minutes. Observe the surface color until golden. Different ovens have different power levels, so you need to check them from time to time while baking.