Take 80 grams of flour, dig a small hole in the dough, and embed 40 grams of lard. Use the roots of your palms and a scraper to patiently mix the ingredients. Initially, you can rely on the scraper to assist in kneading. If the lard sticks to your hands, promptly remove it with a scraper to reduce physical exertion. Cover the mixture with plastic wrap, refrigerate it to ensure the dough stays moist. Prepare 50 grams of water, 6 grams of sugar, and 30 grams of lard, mix them evenly, keeping the water temperature at around 50 degrees. Adjust the low and high gluten flour as needed, and start the process of making the oily dough. Pour the liquid mixture into a well in a bowl and continue mixing with a scraper until the ingredients are well blended. The dough should reach a smooth state, as shown in the diagram.
Next, wrap the dough in plastic wrap and refrigerate to prevent drying out. After rolling out the dough, wrap in the oily dough and proceed to the next step of making the pan-fried mooncake. Divide the large dough into small pieces, each about 10 grams, and roll them into tight small balls.
After rolling out the small dough balls, carefully wrap them with meat stuffing, using a tiger claw technique to seal the edges to prevent leakage. Gently press with your fingers to form a flat round cake, then bake in a preheated oven.
Clean the work surface of any oil stains, dab the dough with a bit of oil, and delicately knead it again with a scraper to improve the dough’s consistency. If the dough becomes too firm, gently knead it to relax it, but be gentle to avoid tearing the dough. After two cycles of rolling out and folding, the dough’s elasticity improves, enhancing the quality of the final product.
