1: material (crust: 2 cups of flour, 0/00 ml of vegetable oil/kloc, 0/tbsp of honey/kloc-0, and 0.5cup of 70F water, and knead the dough for later use. ) (pastry: flour 1cup a little more, vegetable oil 100ml, mix them well, rub them repeatedly for later use, and the feel should be sticky and wet. )

2: Wake up the crust and pastry, and then divide them into about 20 parts and round them. Crush a portion of the crust, then wrap it in a portion of pastry, flatten it, roll it into a rectangle, roll it into a strip horizontally, then roll it into a column from left to right, stand it up, flatten it, and roll it into a round crust.

3: Wake up the crust and pastry, and then divide them into about 20 parts and round them. Crush a portion of the crust, then wrap it in a portion of pastry, flatten it, roll it into a rectangle, roll it into a strip horizontally, then roll it into a column from left to right, stand it up, flatten it, and roll it into a round crust.

Cantonese moon cake

1: materials (raw flour (potato starch) 40, custard powder 30, milk powder 60, flour (low gluten) 80, corn starch 80, condensed milk14 tin, salt 15, maltose 40, butter 200, coconut milk/kloc-. . (Powdery material: raw flour+custard powder+milk powder+low flour+corn starch, mixed and screened for later use. )?

2: Add butter into the mixed liquid and stir well, and add the mixed powder and stir well. Pour it into a container and steam it on the pot 1- 1. 5 hours, stirring every 10- 15 minutes. Finally, steam until it is very dry and can form a ball.

3. Generally, the old moon cake mold is a wine bottle-shaped wooden board, and the reverse patterns and characters of moon cakes are hand-carved in the center. When in use, sprinkle some flour into the mold first, then press the filling with powder bag evenly into the mold by hand (the filling with powder bag is like a big glutinous rice ball), and knock the cake mold on the table in turn and a moon cake will come out.

Storage conditions of Suzhou-style moon cakes generally include soft and hard fillings. Soft fillings contain more water and can only be stored for about 7 to 10 days, while hard fillings can be stored for about 1 month. Boxed moon cakes should be opened and ventilated. Mid-Autumn moon cakes are seasonal foods. It is best to produce them now, sell them now, buy them now and eat them now. It is not advisable to let them go for a long time in order to maintain the color, fragrance, taste and special flavor of moon cakes.