The indispensable Su style mooncakes for the Mid Autumn Festival

1. Mix and knead the oil skin material (160g of regular flour, 10g of white sugar, 50g of lard, 70g of water, 5g of matcha powder) into a smooth dough, let it relax for about 30 minutes

2. Mix and knead the pastry ingredients (120g low gluten flour, 50g lard) into a smooth dough, let it relax for about 30 minutes

3. Divide the dough into 2 equal parts, take 1 part, add matcha powder and knead evenly

4. Divide the oil crust and pastry dough evenly into 20 portions and knead them into balls (approximately 8g per pastry and 15g per pastry).

5. Take one of the oily dough and flatten it with your palm, then place a crispy dough on top of the oily dough

6. Wrap the pastry dough with oil dough, with the end of the wrapped dough facing downwards. Follow this step to complete the remaining dough.

7. Use a rolling pin to roll the dough into an oval shape

8. Roll up from outside to inside, with the mouth facing downwards

9. Follow this step to complete the remaining dough. After all the dough is finished, cover it with plastic wrap and let it relax for about 20 minutes. Repeat this step and continue rolling the dough into a long oval shape, then roll it again and let it relax for about 20 minutes.

10. When the dough relaxes for the second time, start preparing the filling and divide the pre prepared filling evenly into 20 pieces (25g/piece)

11. Take one of the small dough pieces, fold both sides towards the middle, press it with your hand, roll it out into a circle, and place one filling in the middle

12. Wrap it up, pinch it tightly, and close it with the mouth facing down

13. After all the mooncakes are finished, brush a layer of egg yolk liquid on the original mooncakes, sprinkle a little white sesame seeds, and put them in a preheated oven, with the upper layer in the middle and lower heat, and bake for about 25 minutes.

14.1. Soak the kidney beans and red beans in water for more than 12 hours (change the water once or twice in the middle). 2. Remove the outer skin of the soaked kidney beans and cook them in a pressure cooker. 3. Put the cooked kidney beans in a blender and mash them into a paste. 4. Add 100g of white sugar and 100g of 93 non GMO soybean oil to the mashed kidney beans and red beans respectively, and stir fry them in a non stick pan until they turn dark yellow (do not add all the oil at once, add them in portions during the stir frying process)