Cantonese Mooncake Crust Dough
Cantonese-style mooncake pastry dough made with syrup, alkaline water (kansui), and oil.
Ingredients
low-gluten flour
1 kg
syrup (Cantonese mooncake syrup)
750 g
lye water (60°)
20 g
oil
250 g
salt
10 g
Instructions
1
Combine
Mix the syrup and lye water together.
2
Emulsify
Add the oil and stir until evenly combined.
3
Form the dough
Add the flour and mix until evenly combined; do not overmix. The firmness of the dough can only be adjusted by adding or reducing the amount of syrup—never add water, as this will develop gluten in the dough.
4
Rest
The finished dough must rest for at least 30 minutes before proceeding to the next step, and must be used up within 1 hour.
