Method/Steps

1

Mix the hot water, oil, flour and sugar required for water-oil skin.

2

Knead the dough into a soft and hard dough that is not sticky to your hands.

3

Mix the flour and lard required for the pastry dough.

4

Stir into a shortbread dough that is as soft and hard as the water-oil dough.

5

Cover the oily dough with plastic wrap and let it rest for 20~30 minutes. Cover the pastry dough with plastic wrap and let it rest for 30 minutes.

6

Divide the rested dough into pieces. Divide the dough into small portions of about 20g, and divide the pastry into small portions of about 10g. After dividing, roll into round balls and cover with plastic wrap to prevent air drying.

7

Roll out the water-oil dough and wrap it flat with a piece of pastry. After wrapping, roll it into a shape of beef tongue. Turn it upright and roll it into a long roll. Press it flat and roll it out into a thick middle and all sides. Thin skin.

8

The ratio of skin to filling is 2:3, wrap the filling and close the mouth. Coat the surface with egg yolk.

9

Place the wrapped mooncakes in a baking tray and place the baking tray in the oven. The temperature is 200℃. Bake for 10 minutes, set the bottom, turn over and continue baking for 10 minutes, then turn over and bake until both sides are oily and the surface is slightly yellow.

10

After baking, take out and cool. Ready to eat.