The process of making mooncakes is both traditional and fun, with each step embodying the craftsmanship of artisans. To begin, a thin pastry sheet is selected, gently laid out, and the filling placed in the center. Then, using the coordinated effort of both hands, the right hand lightly presses the filling to stabilize it, while the left hand slowly pushes up the edges of the pastry, pressing and stretching until the filling is completely wrapped inside the pastry, then carefully pinching and sealing the closure. This technique is both direct and easy to perform, even beginners can quickly master it.
Another wrapping technique cleverly utilizes the strength of the tiger’s mouth, gently pushing the edges of the pastry, flexibly wrapping the filling within, aiming for a natural and beautiful shaping.
After the completion of wrapping, the mooncake prototype undergoes delicate decoration. Sprinkling a layer of flour on its surface not only prevents sticking but also prepares for the subsequent shaping with molds. Gently pressing the desired mold creates exquisite patterns on the mooncake, adding a festive atmosphere.
Baking is a key step in achieving the flavor of mooncakes. Firstly, place the mooncakes in the preheated oven at 200 degrees, a short six minutes of high temperature setting ensures the shape stability of the mooncakes. Then, take out the mooncakes, carefully apply a layer of egg wash made from eggs, a small amount of water, and peanut oil. This golden coat enhances the appearance and gives the surface a tempting gloss.
The second baking takes place in an oven lowered to 180 degrees, after 15 minutes, the mooncakes exhibit an enticing golden color and a crispy shell. Freshly baked mooncakes carry a fragrant aroma, with a crispy texture; however, the true deliciousness awaits. After two days of sealed oil return, the mooncakes reach their optimal state – the outer skin becomes soft, and the filling moist and rich, every bite indulges the taste buds.
