1. Put 70g of cooking oil into the wok, cook with fire until the oil smells fragrant, bubbles appear on the surface, and ripples appear layer by layer, and there is slight light smoke. Turn off the fire and put it aside to air until the oil cools (Tips 1: 60g of cooking oil is used for dough, and the rest10g is used for mixing stuffing).

2. Put 200 grams of flour in the basin of flour dough, and pull the flour to one side of the basin by hand.

3. Pour the hot and cool sesame oil or cooking oil on the other side of the basin (Tips 2: When mixing dough, the hot cooking oil must be cooled, otherwise the hot oil poured into the flour will cook the flour, which is not conducive to packaging).

4. Add 1/4 teaspoons of baking soda (Tips 3: Adding baking soda ensures the crispy taste of moon cakes, and the second is that the moon cakes are evenly colored and more beautiful when baked).

5. Add a proper amount of cold water to the pepper 10 granules, and cook for about 5 minutes on high fire until the pepper is fragrant and the water turns from white to light yellow. Turn off the fire and air it until it cools (Tips 4: Boil the pepper in water and air it until it cools, which also prevents hot pepper water from pouring into the flour, which is not conducive to packaging; At the same time, the amount of pepper water should not be too much, too much to make a good moon cake.

6. Take 40 grams of homemade pepper water and put it in a small bowl, and add 10 grams of cold boiled water (Tips 5: Adding cold boiled water to pepper water is to make the dough not shrink when baking).

7. Pour pepper water and cold mixed water into the cooking oil in the basin, and mix the cooking oil, baking soda and pepper mixed water evenly with chopsticks.

(Huixin Intimate Tip 6: When the pepper water is poured into the cooking oil, it is best to pour it in several times, because different flours have different water absorption, so as to avoid too much water and the dough becomes too soft and unfavorable. The hardness of the reconciled moon cake dough is similar to that of jiaozi dough).

8. Use chopsticks to pull the flour into the edible oil water, and stir it while pulling it, so that the flour absorbs the oil and water and forms a floccule.

9. Flocculate all the dough by hand, knead it repeatedly until the dough surface is smooth, cover it with a layer of plastic wrap, and set it aside for about 10 minute.