Old-fashioned shortcrust mooncake practice is described as follows:

Prepare the materials to be used, lard is to buy their own fat boiling, salted egg yolks are frozen, you need to thaw in advance, and soaked in corn oil overnight. The first thing you need to do is to put all the ingredients for the oil skin into a bowl and form a dough, without kneading it, into a ball. For the shortcrust, press with a spatula to mix well, and use your hands to form a dough. Put the dough into a plastic bag and refrigerate overnight if you want to make the dough the next day, or let it rest for about 1 hour if you want to make the dough the same day. The chilled dough will need to be warmed up when you take it out of the refrigerator.

While the dough is resting, work on the jicama. Add the freshly boiled water to the iced mooncake mix, stirring as you go. The mix is a cooked flour, so it's a good idea to rinse it with boiling water. When the spuds are warm to the touch, knead the dough smooth, knead the spuds well enough to pull out the film, wrap in plastic wrap and set aside.

Salted egg yolks can be steamed in a steamer for about 10 minutes after boiling. Crush the yolks with a spoon while they are still hot, hot yolks are very easy to crush. Add the meat floss and mix well. Finally, add the butter softened at room temperature and mix well. The egg yolks and meat floss will form into a ball when you squeeze it with your hands. If the room temperature is too high, you can put it in the refrigerator for a while.

Form the egg yolks into 15g balls, the red bean paste into 15g balls, and the sweet potatoes into 12 equal pieces. Pinch the red bean paste with your hands, wrap it in the egg yolk and meat floss, tighten it and close the mouth. Spicy potatoes with the hand pinch open, wrapped into the bean paste yolk, pinch tightly closed, and so on, all ready to use.

The fillings are all processed, the dough also rise in place, this time the dough is very good, a little kneading will be able to pull out a thin glove film. The oil skin is made of high gluten flour, because it is not easy to break the pastry, and the effect of shortening is very good.

Knead the dough and divide it into 12 equal pieces, one 22 grams. The shortening is also divided into 12 pieces, one 12.5 grams. Cover with plastic wrap and let rise for 15-20 minutes. Cover the shortcrust with the shortcrust, and push up with the palm of your hand to close the mouth, and then finish the whole thing. Cover with plastic wrap and let rise for 15 minutes.

Punch down one dough, turn it over, roll it out from top to bottom, and then roll it up from the top to the bottom. Cover with plastic wrap to prevent the dough from drying out, and continue to let it rise for 15 minutes. Roll out the dough from top to bottom again, cover with plastic wrap and let rise for 15 minutes. Fold 2 ends of the dough into the center, flatten and roll out the dough into a round, put in the filling and wrap tightly. The dough is best rolled out a bit larger so that it is easier to wrap.

Place the mooncakes on a baking sheet and flatten them with your hands. Dissolve the red pigment in water and cover the mooncakes with the coloring. Preheat the oven at 170 degrees from the top and bottom tubes, preheat in place and place the baking dish in the lower middle layer and bake for about 25 minutes. The mooncake crust is very thin and the filling is cooked, so don't bake at too high a temperature to avoid over-coloring the surface. Keep an eye on the mooncakes while they are baking, and remove them immediately if you notice any coloring.