Cooking Steps

1. 

   Step1:The medium gluten flour and lard sugar in the material of the water and oil skin are poured into the container and poured into 85 degree hot water (put the boiled water into the cup and shake it for dozens of times

2. 

   Step2:Mix and knead to make a smooth doug

3. 

   Step3:Mix the medium gluten flour and lard in the pastry to form a smooth doug

4. 

   Step4:Divide the tare and pastry into 10 parts on average. Take a portion of the tare, flatten it, and wrap it in a portion of the pastry (cover the tare with a plastic wrap if it can't be used

5. 

   Step5:Growing ellipse after rollin

6. 

   Step6:Roll up and cover with plastic wrap and let stand for 15 minute

7. 

   Step7:Divide the filling into 15g portions. Squash a portion of doug

8. 

   Step8:Roll out the middle thick and thin edge of the dough and wrap it into the moon cake fillin

9. 

   Step9:Flatten properly with rounded end facing dow

10. 

    Step10:Decorated with food coloring and bottle caps, I used patterned seals to distinguish different fillings. Preheat the oven for 200 degrees, heat up and down, turn over the middle and upper layers for 20 minutes (the temperature time is adjusted according to the fire power of the oven