Suzhou-Style Mooncake Pastry

Name: Suzhou-Style Mooncake Pastry
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Cuisine: Chinese
Ingredients: 100 parts (baker's percentage) Water-Oil Dough - Strong Flour (use medium-gluten flour, wet gluten content 27%-30% is best); 30-34 parts (sweet) / 21-25 parts (savory) Water-Oil Dough - Lard (adding oil makes the dough surface smooth, flexible, and extensible); 29-33 parts (vegan version) Water-Oil Dough - Peanut Oil (vegan Suzhou-style mooncakes must use vegetable oil); 7-11 parts (sweet) / 7-10 parts (vegan) Water-Oil Dough - Maltose (gives the mooncake surface a golden color); 35-40 parts Water-Oil Dough - Water (summer 60-70°C, winter 70-80°C, mixed water temperature around 50°C); 100 parts (baker's percentage) Oil Shortcrust - Strong Flour (medium-gluten flour); 45-50 parts (sweet/savory) Oil Shortcrust - Lard (oil plays a vital role in the shortcrust); 45-48 parts (vegan version) Oil Shortcrust - Peanut Oil (vegan version uses vegetable oil)

Water-oil dough and oil dough ratios for Suzhou-style mooncake pastry, including sweet, savory, and vegan versions.

31 min

Easy

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Ingredients

Water-Oil Dough - Strong Flour (use medium-gluten flour, wet gluten content 27%-30% is best) 100 parts (baker's percentage)

Water-Oil Dough - Lard (adding oil makes the dough surface smooth, flexible, and extensible) 30-34 parts (sweet) / 21-25 parts (savory)

Water-Oil Dough - Peanut Oil (vegan Suzhou-style mooncakes must use vegetable oil) 29-33 parts (vegan version)

Water-Oil Dough - Maltose (gives the mooncake surface a golden color) 7-11 parts (sweet) / 7-10 parts (vegan)

Water-Oil Dough - Water (summer 60-70°C, winter 70-80°C, mixed water temperature around 50°C) 35-40 parts

Oil Shortcrust - Strong Flour (medium-gluten flour) 100 parts (baker's percentage)

Oil Shortcrust - Lard (oil plays a vital role in the shortcrust) 45-50 parts (sweet/savory)

Oil Shortcrust - Peanut Oil (vegan version uses vegetable oil) 45-48 parts (vegan version)

Instructions

Prepare the Water-Oil Dough

Mix the cooked lard and maltose in a stand mixer, add hot water and stir until uniform, then pour in the wheat flour and mix into a dough. The dough should be smooth and not sticky, with good extensibility and plasticity, and no raw flour pockets. Summer dough temperature should be controlled at 60-70°C, winter 70-80°C.

Prepare the Oil Shortcrust Dough

Mix the cooked lard and wheat flour in a stand mixer until uniform. The shortcrust dough's softness must match the water-oil dough. The flour-to-oil ratio for the shortcrust is 1:0.47.

Encase the Shortcrust

Encase the shortcrust with the water-oil dough, then roll out with even, gentle pressure so the pastry is of uniform thickness and the rolled strip is even. The pastry ratio is 2 parts water-oil dough to 1 part shortcrust dough.

Divide and Rest

Divide the pastry into small pieces; they should be smooth and not sticking together. Place the prepared dough in a dedicated container to relax for 10-15 minutes before proceeding to the next step.