Maybe there is a lack of water.
Maybe the flour was not filtered with gauze.
Maybe there's less gas.
It may have been in the air for too long.
Maybe the heat was not well controlled when baking.
Maybe some baking powder was not put properly.
How to make soft moon cakes;
50 grams of flour is poured into a pot and fried for 5 minutes with low fire to obtain cooked flour, and sieved twice for later use.
Bake raw walnuts and almonds in a baking pan 150 degrees for about 2 minutes until the surface is golden.
Mix all the materials of invagination 1, and adjust the hardness with melted butter.
Divide invagination 1 and invagination 2 into about 30g/piece for standby.
Mix and knead the oil skin materials until the dough with smooth surface, cover with plastic wrap and relax for 20 minutes.
Scraper cutting/pressure mixing for mixing pastry materials
Knead the dough, wrap it with plastic wrap and relax it for 20 minutes.
Divide the flabby skin/pastry into 12 equal parts, with skin about18g/piece and pastry about12g/piece.
Take a piece of oil skin and roll it open.
Put in a pastry.
Wrap it slowly into a circle by hand.
Tighten the mouth, with the mouth facing upwards, and wrap the other pastry in turn.
Take a wrapped pastry, roll it out, and roll it up from top to bottom.
Shape all the pastry in turn, cover it with plastic wrap and let it rest for 5 minutes.
Then roll the loose small roll long and turn it over from top to bottom.
All of them are reshaped in turn, closed down, covered with plastic wrap and allowed to rest and relax15min.
Take a loose pastry, tuck it up and fold your thumb from the middle.
The four sides are tightened to the middle into a circle.
Crush the skin into a round shape.
Wrap all invagination 1 tightening mouth.
The invagination 2 is also wrapped in the tightening opening.
Turn down and flatten and thin slightly.
Put it in a baking tray with tin foil.
Preheat the oven 180 degrees, bake the middle and lower layers 10 minutes, then turn over and bake again10-15 minutes.