How to make Chaozhou moon cakes and Chaoshan fork sesame cakes?

Mix maltose in the oil skin with lard and water, and the maltose must be melted. I put them in a bowl, microwave them, and then stir them thoroughly with a spoon.

Second step

After mixing maltose, water and lard evenly, pour in white wine and mix evenly again.

Third step

In another pot, put the low-gluten flour in the oil skin, dig a hole in the middle, and slowly pour in the mixture of maltose, water, lard and white wine. Remember to pour slowly, not at once!

Fourth step

Put your hand in the liquid in into the pit, turn it clockwise, and slowly stir the low-gluten flour next to it to form dough. Rub it a little. Rub it evenly. Don't rub too much, the tendons will be broken.

Step five

Let the oil dough stand 15 minutes.

Step 6

When we make cakes, the cakes stand upright. Melt the lard in the pastry.

Step 7

In another bowl, pour the low-gluten flour into the cake and dig a hole in the middle. Slowly pour in the melted lard.

Step 8

Put your hand in the liquid in into the pit, turn it clockwise, and slowly stir the low-gluten flour next to it to form dough. Knead it.

Step 9

Divide the oil skin after standing into 25g balls and rub them round. The cake is divided into 13g balls, which are round. Cover with plastic wrap after rounding.

Step 10

Flatten the oily dough, put it into the crispy dough, pinch the joints, rub them round, and cover them with plastic wrap.

Step 1 1

Squeeze the mixed dough with the palm of your hand, then roll it out from the middle to both ends with a rolling pin and roll it into an oval shape.

Step 12

After all the rolls are finished, cover with plastic wrap and relax for 10 minute.

Step 13

After relaxation, roll it vertically, roll it up, cover it with plastic wrap and relax 10 minute.

Step 14

In the process of relaxing, we prepare stuffing. An egg yolk+stuffing with any taste =50-54g. The method is the same as step 10. Squeeze the stuffing, add raw salted egg yolk and wrap it tightly with tiger's mouth.

Step 15

Put the paper roll loosened in step 13 in the palm of your hand. Pinch the middle with your index finger and tighten the left and right sides to the middle.

Step 16

After tightening, flatten it with the palm of your hand, slowly spread it out and put in the stuffing ball. Tighten the joint with a tiger's mouth and put it into the baking tray face down.

Step 17

Drop a few drops of bright red in the bowl, add a little water and melt.

Step 18

Stamp the moon cake with some pigment water, press it on the back of your hand, and then press it in the middle of the moon cake.

Step 19

After pressing it. Take some melted lard and brush it on the moon cake twice. Don't brush the red stamp, it will get dirty. Just drop some lard on the red stamp.

Step 20

Bake in a preheated oven at 180℃ and 150℃ 15 minutes.

Step 2 1

/kloc-take it out after 0/5 minutes. Turn each moon cake upside down, brush it with lard, and stick a hole in the middle of each moon cake with a toothpick.

Step 22

Put it in the oven again, put it in the upper tube 180 degrees, put it in the lower tube 150 degrees, bake it for 15 minutes, and then take it out to cool.