You can use low-gluten flour.

Low-gluten flour and dough are soft, so you can pat the dough slowly by hand to make the filling evenly surrounded by the dough.

The disadvantage is that cracks are easy to appear during baking, but they will disappear after a while.

Medium gluten flour can be used in moderation. If medium gluten flour is used, the dough should stand for a long time. A friend told me that it is a good choice to let it stand overnight.

High gluten flour is not suitable for use, because the gluten strength of flour is too high, and the dough has high toughness and elasticity, so the dough is easy to harden, poor plasticity, easy to shrink and deform when baking, and difficult to operate. After baking, the crust is not soft and delicate, and it is easy to produce wrinkles, cracks, unclear patterns, slow oil return and poor luster.

Wake up in place

When you wake up, the dough is fermenting. Fermentation is a process of anaerobic respiration and reproduction of yeast. In this process, a lot of carbon dioxide will be produced, and there will be many bubbles in the dough, which will be soft.

Insufficient proofing time will not only make the dough hard and taste worse, but also lead to unclear patterns of baked moon cakes and even diarrhea. Proofing for too long will also cause the dough to dry and harden.

The best awakening time of moon cake skin is 2.5 hours to 3 hours, the shortest time can not be less than 2 hours, and the longest time can not exceed 4 hours.

Pay attention to proportion

The ratio of syrup, water and oil will affect the softness of moon cake skin. It is best to use the proportion certified by most people, and it is best to do it one night in advance, and the effect is better.

If you are an old hand, you should master it flexibly according to the raw materials used.

If it really doesn't work, you can buy commercially available syrup directly.