Check out these tips for making delicious and beautiful mooncakes at home:
Dry Mooncakes
To prevent dry mooncakes, pay attention to the absorbency of the flour. Keep your hands slightly damp, with a sticky feeling on your fingertips. This way, as you knead the dough, the oil will gradually absorb, resulting in a translucent and softer dough.
Soggy Mooncakes
Soggy mooncakes are usually a result of adding too much oil or water. To avoid this, add the oil and water gradually while mixing the dough, continuously stirring to prevent the liquid from pooling on one side.
If your dough has already become soggy, slowly add more flour, making sure to mix thoroughly to avoid lumps.
Lack of Definition
Over-kneading the dough or letting it rest for too long can cause it to become stiff, resulting in a lack of definition when molding the mooncakes.
Only knead until the dough is soft and pliable, and let it rest for 30-40 minutes, depending on the amount of dough.
Quick to Spoil
Mooncakes with savory fillings tend to spoil faster than those with sweet fillings, and those with high moisture content, less sugar, and insufficient oil are more prone to spoilage.
Traditionally, mooncakes can only be kept for four days, including the day they are made. If you wish to extend their shelf life, opt for mooncakes with sweet fillings, or store them in an airtight container in the refrigerator if you prefer less sweet options.
Opaque and Rough Texture
An opaque appearance is often due to excessive coating of flour on the mooncakes. To avoid this, minimize rolling the mooncakes before placing them in the mold, and use a brush to gently dust off excess flour. This way, your mooncakes will become more translucent over time.
For more tips:
To ensure your mooncakes are soft, fragrant, and visually appealing, don’t be afraid to deviate from the recipe and adjust according to the type of flour and filling you’re using. Experiment with the amount of liquid and oil in your sweet fillings to achieve the perfect balance.
