125g medium flour (oil crust) 20g shortening (oil crust) 100g low flour (shortening) 50g shortening (oil crust)

sugar 12.5g (oil crust) 相克食物水65.5g (oil crust)

50g flour (sautéed) 40g butter (melted) 40g powdered sugar 35g black sesame seed flour 42g olive oil 7g chopped walnuts 7g ( 7g chopped walnuts (fried) 7g chopped almonds (fried) 180g cooked mashed purple potatoes (Trap 2)

How to do it

1.50g flour into a pan on a low heat and fry for 5 minutes to become cooked flour, sieve it twice and set aside

2. Raw walnuts and almonds put in a baking tray and bake at 150 degrees for about 2 minutes, until the surface is golden brown

3. Mix all the ingredients of Trap 1, and adjust the softness of the sauce by melting the butter

3. 4. Divide the inner part 1 and inner part 2 into 30 grams each and set aside

5. Knead the dough until smooth, cover with plastic wrap and relax for 20 minutes

6. Cut/press the shortening ingredients with a spatula

7. >8. Divide the loosened dough into 12 equal portions, about 18g/pc for the dough and 12g/pc for the shortcake

9. Roll out one portion of the dough

10. Put one portion of the shortcake on top of the dough

11. Slowly wrap the dough into a round shape

12. 13. Take a piece of wrapped shortcrust and roll it out into a cow tongue shape, roll it up from top to bottom

14. Shape all the shortcrust in turn, cover with plastic wrap and let it rest for 5 minutes

15. Roll out the loosened rolls, turn them over and roll them up from the top to the bottom

16. Shape all the shortcrusts in turn, close the mouths face down, and cover with plastic wrap to rest and loosen them up for 15 minutes

17. Take a portion of the loosened shortcrust pastry and fold it down from the center with your thumb facing upwards

18. Tighten the four sides towards the center to form a round shape

19. Flatten and roll out the outside of the pastry into a circle

20.

23. Place in a baking tray lined with tinfoil

24. Preheat the oven to 180 degrees Celsius, bake in the lower middle layer for 10 minutes, then turn over and bake for another 10-15 minutes

Tips

1. This is a more traditional way of making mooncakes with a thin skin and a large filling, with a crispy texture.

2. Because I do not eat lard, so the recipe I chose vegetable ghee, no contraindications recommended preferred use of lard, better flavor. Black sesame filling I use butter, no taboo preferred or lard.

3. Now this season to do pastry snacks in the middle of the relaxation time should be reduced accordingly, if the relaxation time is too long prone to oil leakage phenomenon, the middle of the time each time the roll relaxation time depends on the situation, under normal circumstances for 10-15 minutes, the weather is hotter when appropriate to reduce or omit. I did this time the relaxation time is a little long, the last package into the purple sweet potato filling of the pastry point of the phenomenon of oil leakage, you must avoid the pro relaxation not too long.

4. The fillings can be switched around according to personal preference.

5. This shortcrust mooncake wrapped into a larger amount of trapped, the left hand to hold the shortcrust poured into the trapped, the use of the tiger's mouth slowly rises up the mouth, the right hand to assist.

6. Bake on both sides to flatten the surface, heat it more evenly, and layer it