Wu Ren Ham Su-style Mooncake

Roast walnuts, peanuts, almond slices, and cashews in the oven, peel the peanuts, and roll all ingredients into large pieces.

Roast the black and white sesame seeds, add all the roasted nuts to the green and red shreds and mix well.

Mix well.

Stir-fry the glutinous rice flour over low heat until slightly brown and cooked.

Add to nuts.

Cut ham into small pieces.

Add the nuts, oil, water, maltose and frozen meat.

Stir evenly until it forms a ball, and the filling is ready.

Divide into small doses of about 30 grams.

Mix all oil skin ingredients evenly.

Knead into a smooth dough that can form a thin film.

Reunion.

Place in a large bowl, cover with plastic wrap and let rest at room temperature for an hour.

Mix the pastry ingredients evenly.

Pastry will be fine.

Divide the oil skin into small portions of about 23 grams, and divide the pastry into small portions of about 15 grams each.

Take out a piece of oil dough, roll it into a round shape, and wrap it in a piece of puff pastry dough.

Roll into tongue shape.

Roll up from top to bottom.

Once done, cover with plastic wrap and let rest at room temperature for 20 minutes.

After the time is up, take out another piece of dough.

Roll into tongue shape.

Roll up.

Cover again with plastic wrap and let rest at room temperature for 20 minutes.

Take out one piece of dough and fold it in half.

Press flat.

Roll out the dough into a round shape with a thick middle and thin edges, and wrap it with a filling.

Wrap into a round shape, with the seam facing down, and press flat.

Stamp it with a red seal (red yeast powder coloring).

Place in the preheated oven at 200 degrees, middle rack, and bake for 30 minutes (cover with tin foil during this period to avoid coloring).

Alright 😁.

Finished product picture.

The skin is crispy and the filling is fat but not greasy.

Overview