Materials:
1, water-oil skin: 140g medium-gluten flour, 50g lard, 70ml 70℃ hot water and 4g sugar.
2. Crispy part: low-gluten flour 100g, lard 50g.
Exercise:
1. Mix the medium-gluten flour and sugar evenly and put them in a larger container. Push the flour away from the middle to leave a round space, and put the lard in the middle.
2. Pour the prepared hot water on the lard along the middle position.
3. First gently stir and melt the lard with a scraper.
4. Stir the flour around with a scraper until it is basically agglomerated.
5. Knead the dough by hand.
6. Cover the dough with plastic wrap and wake up for half an hour.
7. Then make the crispy part, and put the low-gluten flour and lard into a large basin.
8. Knead with your hands and press the flour evenly into a ball.
9, still wrapped in plastic wrap and water and oil skin to wake up.
10. Sprinkle dry powder on the panel, gently push the water-oil skin into a round shape with uniform thickness with the palm of your hand, wrap it on the top, and pinch it in your mouth like a steamed stuffed bun.
1 1. Roll the dough into a rectangle with a width of 30cm and a thickness of 20cm with a rolling pin. Pay attention to the uniform stress. Don't knead the dough until it is crisp. In the process of rolling, gently prick the bubble with a toothpick.
12. Fold the dough three times.
13, wrap the dough.
14, cut the long dough into agents with uniform size.
15. flattening agent to form Su-style moon cake skin.