Suzhou Mooncake
Dessert

Suzhou Mooncake

timer 60 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Suzhou Mooncake

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

Main Ingredients
  • flour 15g
  • meat floss 20g
The aromatics
  • water 25ml
  • lard 10g
The sauce & seasonings
  • sugar 2g

menu_book Directions

1
Step 1
Step 1
Mix the flour and sugar of the water oil skin evenly, open a nest in the middle, pour in water, add lard, first mix the water and lard in the middle, then mix in the flour, and knead into a smooth and soft water oil skin dough.
2
Step 2
Step 2
Mix the flour and lard first with chopsticks, then use your hands to scatter and finally mix evenly to make the oil pastry dough.
3
Step 3
Step 3
Cover and relax the two doughs for 20 minutes.
4
Step 4
Step 4
Weigh the two doughs separately and divide them into 20 equal parts.
5
Step 5
Step 5
Take a piece of oil skin, press it flat, wrap in a piece of oil pastry, close the opening and pinch tightly, with the opening facing up.
6
Step 6
Step 6
Roll it out into a cow tongue shape, flip it over, and roll it up from top to bottom. Do the same for the rest, cover and relax for 15 minutes. Take a small roll, press it flat, roll it out evenly and thinly, and roll it up from top to bottom. Do the same for the rest, cover and relax for 15 minutes.
7
Step 7
Take a roll, use a rolling pin to roll it out into a nearly round shape, and wrap in meat floss, closing the opening and pinching tightly.
8
Step 8
Shape it into a round shape, with the opening facing down, and place it on a baking pan lined with oiled cloth.
9
Step 9
Preheat the oven to 170 degrees, middle layer, for 30 minutes.

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