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!