Applications: 110g low gluten flour (baked, fried), 80g to 100g butter (melted, put until not hot), 60g powdered sugar, 80g black sesame seeds powder, 30g melon seeds, 30g raisins, 4g pretzels, 180g all-purpose flour, 45g lard, 12g sugar, 75g hot water at 85 degrees, 105g all-purpose flour, 53g lard

Make the following:

1, beat the black sesame seeds and fried sugar together in a food processor, add all the ingredients of the mooncake filling and mix them together.

2. Knead the ingredients for the shortcrust evenly and let it rest for 20 minutes in plastic wrap. The oil skin and the shortening are divided into 12 parts, and the oil skin should be covered with plastic wrap. The oil skin is about 25 grams per dose, and the shortening is about 13 grams per dose.

3. Roll out the pastry and put a piece of shortening on it. Wrap it up.

4: Cover the wrapped dosage with plastic wrap and leave it for five minutes.

5, rolled out into a cow tongue. Do not need to roll very thin because it needs to be rolled twice, start rolling too thin, the final baking easily cracked.

6, each rolled up, covered with plastic wrap for five minutes.

7, roll out again. Again, no need to roll too thin.

8, roll up. Do the same with all the dosages and cover with plastic wrap for five minutes.

9, closed punch down. Arrange them on a baking sheet, spacing them well apart. Brush with egg wash and sprinkle with black sesame seeds. Into the preheated oven, 200 degrees, 25 to 30 minutes.

10, out of the pan.