Homemade mooncake crust home practices and recipes are as follows:

Tools and materials: gram scale, bowl, silicone spatula, board, sieve, plastic wrap, refrigerator, 110g of converted sugar syrup, 2.5g of alkaline, 38g of grapeseed oil, 15g of high-gluten flour, 130g of low-gluten flour.

1, put the converted sugar syrup Add 110g of sugar syrup, 2.5g of alkaline and 38g of grapeseed oil into a bowl and mix well.

2. Sift in 15g of high gluten flour and 130g of low gluten flour.

3. Mix well until a smooth dough is formed, then cover with plastic wrap and place in the refrigerator for 1 hour.

4: Weigh the chilled mooncake crusts into 15g each and set aside.

5. Place the mooncake crusts in the palm of your hand and press them flat.