Shanghai Mooncake

this is from my colleague: 

SHANGHAI MOONCAKE
	INGREDIENTS:
SET	SKIN:		QTY
(1)	EGGS		2
	BUTTER		125 G
	ICING SUGAR		100 G
	SHORTENING		200 G
(2)	PLAIN FLOUR		600 G
	CUSTARD POWDER		2 TABLESPOON
	SELF RAISING FLOUR		2 TEASPOON
(3)	VANILLA FLAVOUR		1 TEASPOON
	FILLINGS:
	KUA ZHI (FRIED)		SOME
	LIANG RONG		1 KG
	COATING:
	EGG		1
	BLACK SEASAME & SALT		SOME
	(SWIFT THEM TOGETHER)
STEPS:
SKIN:
1.	BEAT (1) EVENLY AND ADD (2) THEN (3).
2.	KNIT INTO DOUGH & DIVIDE THE POTION FOR EACH AT 30G
3.	ROLL EACH FLAT & WRAP IN 25G OF THE FILLINGS & KUA ZHI EACH.
3.	BAKE AT 180 DEGREE IN 20 MINS. OBSERVE THE BAKING. WHEN THE CAKE
	START TO HARDEN, TAKE IT OUT AND COAT THEM WITH THE COATING.
4.	PUT THEM BACK INTO OVEN & CONTINUE BAKING.