Crispy Mooncakes

Prepare the ingredients:

First sift the low-gluten flour, medium-gluten flour and powdered sugar
Add anhydrous butter and pour into a steel bowl and stir slowly
Slowly add water in portions and stir until completely mixed, then stir quickly.
Then switch to medium speed and mix until the dough surface becomes shiny and elastic.
After cutting, rub it into 1 13g piece by hand and set aside

Step 2: CrispLeather production
Low-gluten flour....340g
Cheese powder...1g
Anhydrous butter....130g
After sifting low-gluten flour
Add salt and anhydrous butter and mix well
Be careful not to over-stir
After cutting, rub it into 1 piece of 11 grams by hand and set aside

Step 3: Filling
Directly use small mooncake filling
Beat with a blender
Divide into 1 piece of 46g for later use

Combination Production

Take the dough and flatten it to evenly wrap the pastry.Closed down
Roll up the pole, straighten it, flatten it, and flatten it again.
Finally, roll it up into a round skin and wrap the oily skin with small mooncake fillings.
Arrange the wrapped mooncakes neatly on the baking tray
Oven temperature fire 200℃ / get angry 120℃
Bake for approx. 30 Minutes later,After a little coloring, it can be taken out of the oven

Notice:The above is just the basic way to make mooncakes. You can make changes and adjustments according to your taste and preference.
If this is your first time trying to make one, you may need to practice a few times to achieve the desired effect.