Suzhou-style mooncakes are made of puff pastry. The puff pastry needs water-oil skin and puff pastry. The ingredients and methods are as follows:

Ingredients:

1. Water Oil crust part: 140 grams of all-purpose flour, 50 grams of lard, 70 ml of 70-degree hot water, 4 grams of sugar

2. Pastry part: 100 grams of low-gluten flour, 50 grams of lard

Method:

1. Mix all-purpose flour and sugar evenly into a larger container, push the flour away to leave a round space in the middle, and put the lard in the middle.

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

3. Stir gently with a spatula to melt the lard first.

4. Use a spatula to mix the surrounding flour evenly until it basically forms a ball.

5. Knead the dough into shape with your hands.

6. Cover the dough with plastic wrap and let it rest for half an hour.

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

8. Knead and press the flour evenly into a ball.

9. Wrap in plastic wrap and let the water and oil skin rise together.

10. Sprinkle dry powder on the panel, use the palm of your hand to gently push the water-oil dough into a round shape with even thickness, wrap it in the pastry, wrap the pastry into the dough and pinch it tightly like a bun.

11. Use a rolling pin to roll the dough into a rectangular shape of 30cm wide and 20cm thick. Be sure to apply even pressure and do not make the dough crispy. Use a toothpick to pop any bubbles that appear during the rolling process. .

12. Fold the dough three times.

13. Wrap the dough.

14. Cut the long dough into evenly sized pieces.

15. Flatten the paste to form a Soviet-style mooncake skin.