Karen,

You're right about there being two different skins for mooncakes. Most of the ones we get in Hawaii are the flaky skin type, which are usually made with lard.

I found this recipe for flaky Chinese pastry dough in one of my cookbooks, Chinese Dim Sum, by Wei-Chuan Cultural Educational FOundation (Taiwan). It's made in a manner similar to that of French puff pastry. I imagine this could be used for the Chinese Wedding Cakes.

Flaky Chinese Pastry

Dough 1:
300 grams all-purpose flour
150 grams water
75 grams lard or shortening

Dough 2:
225 grams all-purpose flour
112 grams lard or shortening

Mix and knead each dough separately. Divide each into 25 equally sized portions. Wrap one portion of Dough 2 inside each piece of Dough 1. Roll out each piece of dough until thin and fold into thirds [like folding a letter]. Repeat the rolling and folding process two more times. Roll out thin.

Wrap 1 tablespoon filling [such as sweetened red bean paste] in each and form into an oblong or circle shape. Flatten slightly. Arrange on a cookie sheet. Brush top with lightly beaten egg yolk to glaze, if desired. Bake at 400F until golden [about 20 minutes].

Susan, Hawaii