Method for make crisp moon cakes

Ingredients: ordinary flour 300g corn oil 65ml (or butter 90g); 60 grams of fine sugar; Water130ml; ; Low powder180g; 60ml corn oil; Lard 25g

How to make crispy moon cakes?

1. First, mix all the materials for making water-oil skin evenly (if butter is used, it should be melted before adding).

2. Knead the dough, and knead the dough into a smooth expansion stage after 10 minutes.

3. Keep the covering film soft.

4. Mix the pastry materials evenly.

5. Cover the cake with film to keep it soft.

6. Divide the water-oil dough, round it in turn, then loosen the cover film and divide the cakes.

7. Press the water-oil skin into a round skin with a slightly thicker center and a slightly thinner periphery, wrap the pastry and close the jaws.

8, convergent down, flat, wrapped in turn.

9. Roll from the middle to the front and back.

10, roll up gently.

1 1. Continue the second rolling.

12, gently roll up

13. After the second rolling, the film covering will relax for 10 minute (it can also be operated according to the actual situation).

14, flattened and rolled into a round dough with a little thickness in the middle and a little thickness around.

15, wrap the prepared green bean paste.

16, red bean paste stuffing

17, pork stuffing

18, gather and pinch with the jaws,

19. Put it in a baking tray, mouth down. Brush the surface with egg liquid and sprinkle with sesame seeds. Preheat the oven at 200 degrees for 25-30 minutes (or 2 10 degree fire, 190 degree fire).

20. After baking, take it out of the oven and let it cool.