Double-crust Mooncake
Learn how to prepare double-crisp mooncakes, including wrapping the pastry dough, enclosing the filling, and baking.
Ingredients
syrup (sugar content required 74–75 degrees)
coarse granulated sugar
100%
water
45%
citric acid
0.06%
dough (mix into smooth dough, rest 0.5–1 hours before use)
low-gluten flour (for dough)
500 g
peanut oil (for dough)
150 g
syrup (for dough)
300 g
lye water (for dough)
5 g
flaky pastry layer (mix ingredients evenly only)
low-gluten flour (for flaky pastry layer)
400 g
powdered sugar (for flaky pastry layer)
100 g
lard (for flaky pastry layer)
250 g
filling (store-bought mooncake filling)
to taste
egg wash (brush on surface twice)
Instructions
1
Prepare Syrup and Pastry Layers
The syrup preparation method is the same as for Cantonese mooncake syrup, with a required sugar content of 74–75 degrees. The dough is prepared using the standard Cantonese mooncake dough method: mix into a smooth dough and let rest for 0.5–1 hours before use. Mix the flaky pastry layer ingredients evenly.
2
Wrap the Flaky Pastry Layer
The ratio of dough to flaky pastry layer is 1:0.75. Roll out the dough, place the flaky pastry layer in the center, and wrap it completely.
3
Roll into Logs
Roll the wrapped dough to a thickness of 0.5 cm, then roll it up into a long log.
4
Fill and Mold
Cut the dough into portions, then wrap each portion with filling (dough to filling ratio is 1:1). Arrange on a baking tray, press into shape using a mooncake mold, spray the surface with water, then place in the oven to bake.
5
Bake
After the surface is baked until lightly colored, brush with egg wash (brush twice), then return to the oven to bake at 230°C top heat and 180°C bottom heat until golden brown.
