Suzhou Mooncake

Indulge in these flaky, buttery Meat Floss Pastries—a delightful Chinese bakery treat that melts in your mouth! This recipe combines a tender water-oil skin dough (made with flour, sugar, water, and lard) with a rich oil pastry dough for layers of irresistible crispness. The secret? A meticulous layering technique—rolling, folding, and resting the dough twice to achieve perfect flakiness. Each pastry is then stuffed with savory-sweet meat floss, rolled into rounds, and baked until golden. The result? A heavenly balance of crisp, airy layers and rich, flavorful filling. Ideal for breakfast or tea time, these pastries are easy to make yet impressive, with a texture that rivals professional bakeries. Bake them at 170°C for 30 minutes for a golden, aromatic finish. Perfect for sharing—if you can resist eating them all yourself!