Put 50g of flour into a pan and fry on low heat for 5 minutes to make cooked flour, sieve twice and set aside

Put the raw walnuts and almonds on a baking tray and bake at 150 degrees for about 2 minutes until the surface is golden brown

Combine all the ingredients for the filling 1, and adjust the hardness with the melted butter

Divide the filling 1 and filling 2 into about 30g/piece. Set aside one portion

Knead the crust ingredients until a smooth dough is formed, cover with plastic wrap and allow to rest for 20 minutes

Combine the shortening ingredients and mix with a spatula, cutting/pressing

Knead into a dough and allow to rest for 20 minutes

Divide the rest of the dough into 12 equal portions of 18g/crust and 12g/crust

Take one portion of the crust and divide into 12 equal portions of about 30g/crust

Take one portion and divide into two equal portions of about 30g/crust.

Take one portion of oil skin and roll it out

Put one portion of shortcrust on top

Slowly wrap it into a round shape with your hands

Tighten the mouth, close the mouth upward, and wrap the other shortcrusts in turn

Take one portion of wrapped shortcrust and roll it out, make it into a cow's tongue shape, and then roll up the shortcrusts from the top down

Shape the shortcrusts into a round shape in order, and then cover it with plastic wrap and rest it for 5 minutes

Take the shortcrusts into a circle, and then cover with plastic wrap.

Roll the rolls, turn them over and roll them up from the top down

Shape all the rolls in turn, cover with plastic wrap and let them rest for 15 minutes

Take a portion of the loosened shortcrust pastry and fold it over with your thumb in the middle

Tighten all the sides in the middle to form a round shape

Flatten it out and roll it into a round shape

Pack it into a circle and roll out all the inside.

Pack all of the inner traps 1 into the tight opening

The inner traps 2 also into the tight opening

Close the mouth down slightly flattened, pressed thin

Place in a baking tray lined with tinfoil

Pre-heat the oven at 180 degrees Celsius, bake in the middle and lower layers for 10 minutes, then turn over and bake for another 10-15 minutes

Tips

This mooncake is a great way to make the mooncake a little more fluffy. >1. This is a more traditional way of making mooncakes, with a thin skin and large filling, and 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. Both sides of the baking can make the surface into a flat shape, more uniform heat, layering effect is better and clearer, but also can not be flattened on the surface of the brush egg yolk liquid, molding effect see wrapped into the oil purple sweet potato filling of the finished picture.