Ingredients: 230 grams of low gluten flour, 20 grams of high gluten flour, 0/60 grams of invert syrup/kloc-,60 grams of peanut oil and 4 grams of water.
1. Add scooping water to the converted syrup and stir evenly, then add peanut oil and stir evenly with a manual eggbeater until emulsified.
2. Sieve all the flour on the kneading mat, then pile the flour into a hillside and hollow it out in the middle.
3. Pour the prepared liquid, sprinkle the flour with a scraper, and then fold and press repeatedly until it slowly melts into a piece of dough.
4. The dough is sealed and refrigerated for at least 2 hours, preferably 4 hours.
5. Take out a piece of dough, knead it into a ball, flatten it with a scraper, and the moon cake skin will be ready.