Moon cake with two different of homemade fillings

This video share the process of making Da Bao Su (Chinese laminated pastry) involves creating water-oil dough and oil dough, then repeatedly wrapping and rolling them to form multiple flaky layers.

Key Points:
Number of Laminations: The process typically involves two rounds of wrapping and rolling to create enough layers for a flaky texture. If you want more delicate layers, you can add another round of lamination.

Resting the Dough: Resting after each lamination is crucial to prevent the dough from shrinking back and to allow the layers to properly form.
By following video steps, you can create a beautifully layered and flaky pastry perfect for Chinese treats like egg yolk pastries or mooncakes.