Flour, sugar, date paste, oil, pine nuts, water, oven, molds and other materials, dough and shortening dough production method with the large package of pastry production method. The skin and shortening material is divided into 10 small pieces, the shortening one by one wrapped into the skin, flattened with a flour cane, rolled and folded into a ball, and then snapped with the palm of the hand into a pancake shape can be wrapped with filling. 1. low gluten flour, low gluten flour, the average protein content of about 8.5%, and therefore weak gluten. It is usually used to make cakes, cookies and rolls with a soft flavor and loose organization. It is better suited for making mooncake shells, where the dough is softer. When filling, you can tap the shell slowly with your hand so that the filling is evenly surrounded by the shell. The disadvantage is that it tends to crack during baking, but the cracks will disappear after a while.2. All-purpose flour. If you can't find low-gluten flour, you can also use all-purpose flour. The advantage of using all-purpose flour is that it is easy to wrap the crust and shape the dough when baking. The disadvantage is that the dough is hard and tends to wrap unevenly. The immediate results of baking are crumbly and hard, and will improve with a return to oil.

3. High-gluten flour. Should not use high gluten flour, because the gluten strength of the flour is too high, the toughness and elasticity of the dough, so it is easy to make the dough hard, poor plasticity, easy to shrink and deform after baking, difficult to manipulate, after baking the crust is not soft and delicate enough, prone to wrinkles, cracks, patterns are not clear, and the return to the oil is slow and glossy.