1. Large-Pack Shortcrust Pastry Method: Ingredients are calculated based on 5 kg of dough, making 12 mooncakes per kg. First, prepare the dough. Use 1.6 kg of dough and 0.775 kg of oil-based dough. Wrap the oil-based dough inside the crust and roll it out thinly (0.67 cm) with a rolling pin. Roll it into a round strip, cut it into 10 pieces, then fold and pinch the ends of each piece inwards along the cut edges. Flatten it into a thin disc shape with your palm, and then you can fill it with the filling.
Key Point: When rolling out the dough after wrapping the oil-based dough, do not roll it too short or too narrow to avoid uneven pastry and affecting quality.
2. Small-Pack Shortcrust Pastry Method: The dough and oil-based dough are prepared in the same way as the large-pack shortcrust pastry method. Divide the dough and the oil-based filling into 10 small pieces each. Wrap each piece of oil-based filling inside the dough, flatten it with a rolling pin, roll it into a ball, and then flatten it into a thin pancake shape with your palm before filling.
3. Filling Preparation: Mix according to the recipe until smooth and moist. The following fillings need to be prepared as semi-finished products:
(1) Pine Nut and Jujube Paste: First, remove the pits from the jujubes, wash them, steam them until soft, and then grind them into a paste. Put sugar in a pot with water, heat and dissolve it into a syrup. The consistency should be such that it can be lifted with chopsticks to form threads. Then add the jujube paste, oil, and pine nuts, mix well, and heat until it is no longer sticky.
(2) Water-Washed Red Bean Paste: 9 kg red beans, 15 kg sugar, 1.5 kg maltose, 2.5 kg vegetable oil, 3 kg water. The preparation method is the same as for red bean paste.
(3) Lard-Filled Red Bean Paste: The red bean paste used is prepared in the same way as water-washed red bean paste. Specific preparation method: Mix the red bean paste with sugar, diced lard, rose petals, and osmanthus flowers.
4. Filling: First, flatten the red bean paste filling onto the flaky pastry, then wrap it around the filling along with a mixture of diced lard, osmanthus flowers, etc.
5. Shaping: After filling, place a square piece of parchment paper over the edge of the flaky pastry, press it into a flat mooncake dough about 1.67 cm thick, weighing 90 grams each. Then, stamp the raw mooncake dough with various names.
6. Baking: Place the raw mooncake dough into the oven, maintaining a temperature of approximately 240℃. Once the patterns on the mooncake have set, lower the temperature appropriately, ensuring even heating from both the top and bottom. Bake for 6-7 minutes until fully cooked. Remove from the oven and let cool completely before removing from the oven.
