Introduction: The method of making the Su-style mooncake is the same as that of other Chinese short-crusted snacks. The Su-style mooncake skin is stacked in layers, melts in the mouth, is crispy and clear, and the flavor is rich but not greasy. Here I will introduce you to the easy way to make the crust of the Su-style mooncake, let's go together to see it!

Instructions:

Water and oil crust materials:

300g of flour, 65ml of corn oil (or 90g of butter), 60g of sugar, 130ml of water (according to the amount of flour draught)

Shortening materials:

180g of corn oil, 60ml of corn flour, 60g of lard, 180g of flour, 60g of corn oil, 60g of corn oil, 130ml of water (according to the amount of flour draught)

Shortening materials:

180g of low-flour, 180g of corn oil, 60ml of lard.




Methods:

Mix all the ingredients to make the dough (melt the butter and add it)

Knead the dough into a ball, and then knead the dough for 10 minutes until it reaches the extended stage

Cover with a film to keep it soft and supple. The softness of the dough is the key

Mix the shortening ingredients together

Cover with a film to keep the shortening dough soft

Dividing the dough, roll out the dough, cover with a film to loosen it, and then divide the shortening dough

Press the shortening into a round shape with a slightly thicker center and thinner surrounding area, and then wrap around the shortening to close the mouth of the palm of the tiger

Tuck in the mouth and flatten out the shortening, and then wrap the shortening into a round shape. Roll out the dough from the center to the back, not too hard, but make sure the strength is balanced between the two sides

Roll gently and tightly

Continue to roll out the dough for the second time, no need to loosen it

Roll gently and tightly

After the second time, cover the dough with a film and let it relax for 10 minutes (or according to the actual situation)

Press the dough flat, and roll it out into a round shape, with a slightly thicker center and a slightly thinner surroundings.

Use the tiger's mouth to close and pinch tightly,

Close the mouth down and put in a baking dish, the surface can be brushed with egg wash, sprinkle sesame seeds, I prefer vegetarian, preheated oven at 200 degrees Celsius in the middle of the upper layer for 25-30 minutes (or 210 degrees Celsius on the bottom of the fire at 190 degrees Celsius)

Baking is over, out of the oven to cool down