Su-style moon cakes are made of crispy skin, which needs water-oil skin and oil crisp. The materials are as follows:

1. The water-oil skin part: 141g of medium-gluten flour, 51g of lard, 71ml of hot water at 71 degrees, 4g of sugar

2. The oil crisp part: 111g of low-gluten flour.

2. Pour the prepared hot water on the lard along the middle position.

3. Gently stir with a scraper to melt the lard first.

4. Mix the flour around with a scraper until it is basically agglomerated.

5. Knead the dough by hand.

6. Cover the dough with plastic wrap and wake up for half an hour.

7. Next, make the crispy part, and put the low-gluten flour and lard into a large basin.

8. knead and press with your hand to evenly dough the flour.

9. Also wrap it with plastic wrap and wake it up with water and oil skin.

11. Sprinkle dry powder on the panel, gently push the water-oil skin into a round shape with even thickness with the palm of your hand, wrap it in pastry, and wrap it in the mouth like a steamed stuffed bun and pinch it tightly.

11. Use a rolling pin to roll the dough into a rectangle with a width of 31cm and a thickness of 21cm. Pay attention to the uniform force, and don't roll the dough until it is crisp. In the process of rolling, use a toothpick to gently prick the bubbles.

12. Fold the dough three times.

13, wrap the dough.

14. Cut the long dough into agents with uniform size.

15, flatten the agent to form the Su-style moon cake skin.