condiments

Water and oil skin: 200 grams of medium gluten flour and 90 grams of water.

Fine sugar10g lard 65g

Crispy: medium gluten flour180g lard 85g.

Beef stuffing with red bean paste.

Duck egg yolk quantity

Steps of making crispy moon cakes

1.？ Make water-oil skin first: put flour, water and sugar into a basin and stir them into snowflakes with chopsticks. You can see the picture.

2.？ Then add lard, put on gloves, mix it with flour and knead it into a smooth dough (wrap it with plastic wrap and let it stand for 10 minute).

3.？ Cream crust: Knead flour and lard into dough to ensure that all flour can touch lard, then knead into dough (this cannot be kneaded, only kneaded), wrap it with plastic wrap and let it stand 10 minute.

4.？ Divide the dough into 26 grams, 15 portions.

5.？ Pastry dough is divided into17g and15g.

6.？ The oil-water bag is in a flat pastry (just like a bun).

7.？ Wrap all the oil skins and pastry (wrap them with plastic wrap and let them stand 10 minutes).

8.？ Flattened and rolled into duck tongue (the longer the roll, the better the brittleness.

9.？ Roll it out from top to bottom (wrap it in plastic wrap and let it stand for 10 minute) and then repeat the above steps (flatten it into duck tongue, roll it out from top to bottom, wrap it in plastic wrap and let it stand for 10 minute).

10.？ Pinch both ends.

1 1.？ Flattened and rolled into rice flour.

12.？ This is beef stuffing.

13.？ Stuffed with bean paste

14.？ Duck egg yolk (stuffed with bean paste)

15.？ Wrap the stuffing like steamed bread.

16.？ Preheat the oven 180 degrees for 5 minutes, and bake in the prepared moon cakes for 25 minutes.

17.？ When 10 minutes is left, brush a layer of egg liquid, then sprinkle a little black sesame seeds and bake in the oven.