Homemade Su-style Mooncake

Mix all the ingredients together with peanut oil to make a filling like the one shown in the picture. Peanut oil can also be replaced with lard, which will make it taste even more fragrant.

The filling has a fragrant aroma.

Kneading the flour together with peanut oil into a dough is what makes the pastry dough.

This is shuǐyóu dough; as the name suggests, it is kneaded together with water, oil, and flour until smooth.

Cut the oily and watery dough into pieces the size of dumplings.

Divide the pastry dough into equal portions.

The oil-flaky filling is wrapped inside water-oil dough.

Flatten.

Roll it into a long strip with a rolling pin.

Roll it up like this, then roll it thin and roll it into a log twice.

Then press it flat.

Roll the dough thinly and wrap the filling, then use the crook of your hand to hold the wrapper and slowly gather it together.

Press into a cake-shaped dough.

Brush a little water on the pastry with a small brush, then sprinkle white sesame seeds on it, and slowly cook it in the pan. I put it in an electric griddle; it's fast and convenient, and it doesn't burn the surface.

Look! Mooncakes that are crispy and fragrant.