Prepare ingredients: flour, lard, sugar, boiled water, fat, red melon, cucumber, winter melon tea, candied dates, peanut kernels, black sesame seeds, white sesame seeds, glutinous rice flour, salt and chives. These ingredients are prepared according to your own preferences, and the proportion of ingredients is as follows.
1, and the ratio of flour: lard: sugar is 4: 1: 1 (where flour is flour: glutinous rice flour =5: 1). Mix the sugar with appropriate amount of boiling water, add lard and flour, knead into dough, leave it for about 30 minutes, and cover it with plastic wrap to prevent it from drying. The skin is soft.
2. The stuffing should be marinated with fat and sugar at a ratio of 5:2 one day in advance (the fat needs to be cut into strips), and stirred several times at intervals to make the marinated fat crisp, like the taste of melon candy. You can put more fat if you like oil and water.
3, salty stuffing materials, shallots should be dried in the oven, but not too dry. The oily part of the salty stuffing is replaced by vegetable oil: lard = 1: 1.
4, peanuts are roasted and peeled, and black sesame seeds are roasted. Cut the remaining stuffing into small cubes and then make it bigger. Mix all the fillings with vegetable oil, flour and glutinous rice flour (flour: glutinous rice flour = 1: 1, and the flour in the fillings should be fried until it is slightly yellow and tasteless).
Slowly add the fried flour and vegetable oil into the stuffing until the dough is wrapped.
5, take out the awake skin, be careful not to break the skin when you pack it, and then make up the points when you break it. It's best to wrap it up and flatten it, and the skin of each part is almost thick, so that the finished product is more uniform.
6, dough and stuffing 1:2 (like stuffing, you can put more stuffing). Wrap it, squash it, and wrap it with white sesame seeds. Brush the surface with a thin layer of water and sprinkle with white sesame seeds. After baking, it will not fall off easily.
7. Put it in the oven, fire for 230 times, and bake 2 10 until the skin is golden and crisp, about 20 minutes. After cooling, you can cut it and eat it. It is best to leave it for a day or two to return oil.
8. Make salted moon cakes for piers.