Ingredients: 384g of flour, 2 1 g of white sugar, 96g of water and 44g of lard (suet)/kloc-0.

1, first, make a cake crust, and add lard, honey, sugar, water and baking powder to the flour.

2. Mix all the ingredients together to make a smooth dough, wrap it with plastic wrap and refrigerate for 20 minutes.

3. Divide the dough into 6 equal parts.

4, relax 15 minutes, roll the dough flat.

5, put 25 grams of pine nuts and cloud leg stuffing in the middle of the skin.

6. Slowly close the edge of the cake crust inward with a tiger's mouth, tighten your mouth, pinch off the last extra crust, press it flat and relax 15 minutes.

7. Put the sealing face down, gently press it, then dip the bottle cap and chopsticks with pigment to seal the moon cake, and then use the pigment to dot the red dot.

8. Put the moon cakes in the preheated oven, on the middle floor.

9. Adjust the temperature to 220℃ for heating and bake at 200℃ for 20-25 minutes.

10, the temperature of the upper and lower tubes of the steamer can be controlled independently, which avoids the problems of insufficient coloring and excessive coloring.

1 1, 30 minutes later, the fragrant Yunnan hard shell ham moon cake came out.