Su-style moon cake crust materials used:

Wheat flour, caramel, edible vegetable oil or lard, water and other skin, wheat flour, edible vegetable oil or lard shortening.

Method of making mooncake crust:

1, 140 grams of gluten flour and 4 grams of sugar, mix well, push the flour out of the center to leave a round space, lard in the middle

2, 70 grams of hot water (70 degrees can be, do not boil the water) poured along the middle of the position of the lard on the lard, so that lard melting speed will be relatively fast

3, this A little hot water can not melt all the lard, then you need to use a spatula to gently stir the lard, so that all the lard melted

4, with a spatula will be surrounded by flour and even to the basic into a ball, slowly and do not rush to make sure that there is no dry flour so far

5, and then kneaded for 5 minutes, kneaded into a relatively wet and soft dough

6, wrapped in plastic wrap to the dough, and wake up for 30 minutes

6, the dough will be a little more than a few minutes, but it will be a lot of time.

Su-Style Mooncake Shortcakes:

1, 100 grams of low gluten flour and 50 grams of lard into a large bowl

2, with the hands of kneading and pressing the flour into an even dough

3, also wrapped in plastic wrap and oil crust together with the awakening

4, crust awakening, in the panel of the sprinkling of dry flour, with the palm of the hand will be gently oil crust into an even thickness of the round, and then push it into a round shape, the dough will be very thin. Push the dough into a round shape with even thickness, wrap it in shortening, like a bun, wrap the shortening into the mouth and pinch it tightly

5, with the mouth facing up, gently flatten the dough with your hands

6, use a rolling pin to roll out the dough into a rectangle of even thickness (it doesn't need to be too thin and even to be fine), and gently poke out the bubbles with a toothpick when rolling it out

7, fold one-third of the dough sheet to the middle

8, and then fold in the center of the sheet

9, and then fold in the center of the sheet

10, and then fold in the center of the sheet. p>

8, and then use a rolling pin to roll into an even rectangle, and then from the long side of the crust easily rolled up, be sure to roll tightly, rolled noodles thickness should be uniform

9, with a knife to cut into a small a small squeeze, the crust of the Soviet-style moon cake is ready.