Ingredients and recipe for mooncake crust?

Crust: 100g of flour, 70g of converted syrup, 30g of peanut oil, 2g of spout.

Filling: about 800g of total **** of chestnut paste and bean paste.

Steps/Methods

Mix the sugar syrup with the spout, add the peanut oil and mix thoroughly. Add the flour and cut and mix well, do not stir in circles to prevent the dough from gluten, the mixed dough should be almost as soft as the earlobe.

Place the dough in a plastic bag and let it rest for at least 1 hour. During this time, you can divide the filling, my mold 50g, skin filling 2:8, so the filling 40g. skin after resting well divided into 10g one. You can prepare the number of mooncakes according to the number of baking trays, to avoid the skin and filling weighing and exposure to air for a long time to avoid drying and cracking. Then take a portion of the skin, place it in the center of your left hand, and flatten it with your right hand at the edge of the fish.

Then put a filling, so that the skin wrapped around the filling, while turning, the right hand index finger while rubbing the skin upward until half of the filling is wrapped, then the right thumb index finger circle, with a tiger's mouth can be closed. There is no regulation of the hand, depending on their own habits, but the whole process should be fast, not a long time in the hands of the rotation.