Wang's Su-style recipe
China Daily | Updated: 2013-09-19 07:48
Wang Hongyan's recipe for Su-style crispy crust mooncakes with egg and lotus paste filling:
1. Stir butter with flour to make a butter dough. Combine flour and water and knead to make a water dough. Leave the water dough for 40 minutes to rise.
2. Wrap the butter dough with the water dough.
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