Cooking Steps

1. 

   Step1:300 g flour in the oil skin, 108 g lard, 40 g sugar powder and 120 g water are added together, mixed and kneaded thoroughly.

2. 

   Step2:Until the whole dough is fully expanded. With glove mas

3. 

   Step3:Knead the oil skin, put it in the fresh-keeping bag and wake up for half an hou

4. 

   Step4:Making pastry - 240g low gluten flour and 120g lar

5. 

   Step5:Knead into pastry doug

6. 

   Step6:The oil skin is divided into four parts. Each part is about 143 grams. In addition to the original taste, the other parts are added with purple potato powder, Matcha powder and cocoa powder respectively. At the same time of adding flour, add 23 grams of extra lard per serving. This can help the dough keep oily. My purple potato flour is not easy to color. So I put it a little more. We can control it by ourselves.

7. 

   Step7:The oil skins of four colors are ready. Continue to put the fresh-keeping bags to wake up for 20 minutes.

8. 

   Step8:First, make the original yolk crispy. Divide the original oil crust into 8 parts, about 17g each. Take 1 / 4.90g of the crispy crust, and divide it into 8 parts, about 11g each

9. 

   Step9:The pastry is covered with oil ski

10. 

    Step10:Knead into a ball. Sea

11. 

    Step11:In the shape of a tongu

12. 

    Step12:Roll it up agai

13. 

    Step13:8 small rolls. Roll up. Cover with plastic wrap. Wake up for 10 minute

14. 

    Step14:Take a small volum

15. 

    Step15:Press fla

16. 

    Step16:Continue to grow a long bull tongue

17. 

    Step17:Roll up agai

18. 

    Step18:Folded in the middle. Pinched at both end

19. 

    Step19:Form a circl

20. 

    Step20:Press ope

21. 

    Step21:Take 25g bean sauce and wrap it with egg yol

22. 

    Step22:Dousha egg yolk wrapped in doug

23. 

    Step23:The end of the round is the original yolk cris

24. 

    Step24:8 original yolk crispy mooncake

25. 

    Step25:Preheat the oven to 160 degrees. Heat it up and down for 30 minutes. Brush the yolk three times. Sprinkle sesame seeds on the last time.

26. 

    Step26:Baked mayonnais

27. 

    Step27:Take green tea crispy egg yolk as an example - explain in detail. Divide the green tea oil skin into 4 parts. Each part is about 37G; take 1 / 4 of the pastry. 90g. Divide into 4 parts. Each part is about 22

28. 

    Step28:Green tea oil skin wrapped in crisp ski

29. 

    Step29:After sealing, press flat and turn into ox tongu

30. 

    Step30:Roll u

31. 

    Step31:Roll four green tea rolls. Cover with plastic wrap. Wake up for 20 minute

32. 

    Step32:Xingfa good green tea roll. Press fla

33. 

    Step33:Continue to open, grow and gro

34. 

    Step34:Roll up agai

35. 

    Step35:Take a sharp knife. Cut through it

36. 

    Step36:Keep the dough fla

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