I. How to make mooncake crust and dough? You can use low gluten flour. Low gluten flour and dough is softer and you can pat the crust slowly so that the filling is evenly surrounded by the crust. The disadvantage is that it tends to crack when baking, but the cracks will disappear after a while. Medium gluten flour can be used in moderation. If you use medium gluten flour, the dough should stand for a long time. A friend told me that standing overnight is a good option. High gluten flour is not suitable for use. Because the gluten strength of the flour is too high, the dough is tough and elastic, so the dough is easy to become hard and malleable. It is easy to shrink and deform during baking and difficult to operate. After baking, the crust is not soft and delicate enough, easy to wrinkle, crack, unclear pattern, slow oil return, poor gloss.

Second, when you wake up, the dough is fermenting. The fermentation process is a process of anaerobic respiration + yeast reproduction. A lot of carbon dioxide is produced during this process, and the dough will be soft with a lot of air bubbles in it. Insufficient rising time will not only make the dough hard and the texture worse, but will also lead to unclear patterns in the baked mooncakes and even diarrhea. Too long a rising time will also cause the dough to become dry and hard. The best time for mooncakes to rise is 2.5 hours to 3 hours, with a minimum of 2 hours and a maximum of 4 hours.

How to make mooncake crust and dough? The ratio of syrup, water, oil, etc. All affect the softness of the mooncake crust. It's best to use the proportions that most people are certified to use, and it's best to make it a night ahead for better results. If you are an old hand, just be flexible according to the ingredients you use at home. If not, you can buy syrup directly from the market.