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Hi, we have one discussion on this subject and shared one recipe from an old mounting master in Shanghai. You might find it useful.And, we would also recommend you to put the pastry in container and cover it with film, and then leave it in fridge. (* some experts do not use fridge. Instead they leave the pastry in a container and then leave the container in cold fresh water to keep it cool. Certainly, this ensures a perfect temperature for the pastry.) Whenever you need to use it, take out a small portion and use clean water to ‘wash’ the pastry. Use a filter to get rid of extra fiber of flour. Add some clean water to the ‘glue without fiber’. Then you get the perfect flour glue. This will further help you get a perfect mounting result. It needs practice. 🙂 And be careful the pastry might get bad easily especially in summer. So keep it fresh the same way as you keep fruits/ vegetables at home.
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