The Art of Dividing Mooncake Dough and Filling
Typically, to ensure the dough completely envelops the filling, the dough layer should comprise ¼ of the total mooncake weight. If you’re adding salted duck egg yolks, remember to measure their weight as well.
For instance, if your mooncake weighs 250g, the dough layer should be 63g, and the filling should be 187g.
Mooncakes that leak or deform usually result from trapped air during the shaping process. So, how do you shape mooncakes correctly? Follow the steps below.
Wrapping the Filling and Egg Yolk
First, shape the filling into a ball, and remember to coat your hands with a thin layer of oil to prevent sticking.
Use your thumb to gently press the center of the filling, then place the egg yolk in the indentation. If you’re using half an egg yolk, place the cut side facing up.
Gently press the egg yolk into the filling with your fingers, simultaneously smoothing the filling around the egg yolk.
Shaping the Dough
Shape the dough into a ball and flatten it. Then, roll out the dough thinly in a “+” shape, remembering to dust both sides with a thin layer of flour to prevent sticking to the rolling pin and board.
Roll the dough just large enough to enclose 2/3 of the filling. Place the filling in the center, flip it over, and gently smooth the dough to completely cover the filling.
Placing the Mooncake in the Mold
Coat the mooncake mold with a thin layer of oil, and dust the shaped mooncake with flour.
Place the mooncake into the mold neatly, ensuring the smoother side of the dough faces downward. This way, any trapped air can escape during pressing.
The Final Product
We hope that with this little trick, you can avoid deformed or leaky mooncakes. Good luck with your baking!
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