2. Make water-oil skin first: mix common flour, edible oil, sugar and clear water, fully stir them evenly, knead them into smooth water-oil skin dough, and then seal and relax for 20-30 minutes.
3. Make crispy noodles again: mix low-gluten flour with edible oil, knead into dough, and relax in the same seal for 20-30 minutes. Low-gluten flour can be replaced by ordinary flour, but low-gluten flour is more crisp. After the dough is relaxed, the ductility will be better. Rub it directly into long strips and put the same size of flour paste. The same is true for pastry.
4. Take a water-oil dough and flatten it, then wrap it with crispy noodles, and then tighten the seal. Follow this step to deal with other pasta.
5. When handling a preparation, cover it with plastic wrap to prevent air drying and water evaporation.
6, then take out the first wrapped agent and start to crack, first roll it up and down into a cow tongue, then roll it up from the bottom, and then roll it up again, so that the process of cracking is handled. When handling a preparation, it should also be covered with plastic wrap to prevent air drying and water evaporation.
7. Finally, take out the first pastry just opened, press the thumb to the middle, knead the two ends together, roll it into a round cake crust, wrap it with bean paste stuffing, and print a beautiful pattern with a seal.
8. After everything is ready, start to enter the oven, preheat it in advance, and bake at 175 degrees for 30 minutes. The specific temperature and time should be flexibly adjusted according to the temper of your own oven. The baked moon cake is really crisp, and it is not greasy to eat. You can see the dregs when you touch it gently, and you can put whatever you like in it.