The method of making mooncake pastry is as follows:

Materials: 160g of transformed sugar syrup, 230g of low-gluten flour, 20g of high-gluten flour, 60g of peanut oil, and 4g of alkaline.

Steps:

1. Prepare all the materials, all the powders can be sifted together for spare time, and the transformed sugar syrup, alkaline, and oil can be weighed directly into a whisk bowl.

2. Use a hand whisk to mix the sugar syrup with the spout and oil until it becomes emulsified.

3. Pour the sifted flour onto a floured mat, reserving a little flour to adjust the hardness, and then pile the flour into a small hill, hollowing out the center.

4. Pour the liquid made in the second part, sprinkle the flour in a little bit with a spatula, and slowly integrate it until it slowly blends into a piece of dough.

5. Wrap the dough in plastic wrap and refrigerate to comb for at least 2 hours, 4 hours is best.