1, all the ingredients in the oil crust are mixed and kneaded into smooth dough, and kneaded for a while to make the dough have enough gluten. The ingredients in the cake were also kneaded into balls. If you don't mind eating lard or butter, you can directly use lard or butter to make dough.
2. Divide the oil skin and pastry into 20 equal parts, with the oil skin about 20g/ piece and pastry 14g/ piece.
3. The bean paste stuffing is low-sugar bean paste bought directly. Pay attention to making mooncake stuffing when you buy it. It is best to use oil bean paste instead of water bean paste made of bean paste. You can do it yourself if you don't bother.
4. Cover the pastry with an oil bag, put it away and make it in turn. In the production process, cover the dough with plastic wrap in time to prevent water loss.
5. Roll the dough into a cow tongue from the mouth and roll it from top to bottom. Roll up and down in one go, don't roll back and forth, otherwise it will easily break the skin.
6. Turn the rolled dough over, roll it into strips and roll it from top to bottom.
7. Mouth is still up. Press a nest in the middle with your fingers and move the dough in the middle.
8. Sort the dough directly into a thin edge thickness by hand, wrap it with bean paste and put it away.
9. Wrap all the fillings in turn. Gently flatten the dough. Dip the seal with some food pigments and print flowers or characters. Without a seal, you can directly use chopsticks to order a few red dots.
10, oven preheating 165℃, baking for 25 minutes. Pay attention to the coloring in the last 10 minute. If you don't want to be particularly dark, cover the surface of the moon cake with a piece of tin foil.