Formula of Su-style moon cake skin

Wheat flour, maltose, edible vegetable oil or lard, water, etc. Make into skin, wheat flour, edible vegetable oil or lard crisp.

Method for making moon cake skin:

1. Mix140g medium gluten flour and 4g white sugar evenly, push the flour away from the middle to leave a circular space, and put lard in the middle.

2, 70 grams of hot water (about 70 degrees, do not boil water) along the middle position on the lard, so that lard will melt faster.

It is impossible to completely melt lard with this hot water. At this time, it is necessary to gently stir the lard with a scraper to completely melt the oil.

4. Stir the flour around with a scraper until it is basically agglomerated. Take your time and make sure there is no dry flour.

5. Then knead it by hand for 5 minutes and knead it into soft dough.

6. Wrap the dough with plastic wrap and wake it for 30 minutes.

The practice of Soviet-style moon cake crisp;

1. Put 100g low-gluten flour and 50g lard into a large basin.

2. Knead the flour evenly by hand and knead it into a ball.

3, still wrapped in plastic wrap and wake up with water and oil skin.

4. After the dough is proofed, sprinkle dry powder on the panel, gently push the water-oil skin into a round shape with uniform thickness with the palm of your hand, wrap it on the top, and pinch it in your mouth like a steamed stuffed bun.

5. Close your mouth and gently press the flat dough with your hands.

6. Roll the dough into a rectangle with uniform thickness with a rolling pin (not too thin or too uniform), and gently puncture the bubbles with a toothpick when rolling.

7. Fold one third of the dough to the middle.

8. Roll the dough into a uniform rectangle with a rolling pin, and then roll the dough easily from the long side. Be sure to roll it tightly, and the thickness of the rolled noodles should be uniform.

9. Cut it into small pieces with a knife, and the skin of the Su-style moon cake will be ready.