Yihao will release the "Frequently Asked Questions about Mooncakes Quick Reference Guide" in two installments. Friends, keep it on your phones. We sincerely hope you won't need it.
Horizontal cracks on the surface of the mooncake
1. Too high a proportion of lye water in the crust
2. Syrup is too thin
3. Insufficient resting time for the dough
4. Too much flour dusting
Vertical cracks on the surface of the mooncake
1. Too high a proportion of sugar or oil in the filling
2. Over-mixing of the crust, resulting in gluten development
3. Too high a proportion of cake flour in the filling
4. Cracking occurs upon cooling after baking
Mooncakes with sunken bottoms
1. Syrup is too concentrated and thick
2. Too high a proportion of syrup in the recipe
3. Syrup is too acidic
4. Dough has too high gluten content
5. Too much starch added to the filling
6. Too much water in the filling
7. Crust is too thick and soft
8. Too long resting time after shaping
9. Bottom heat in the oven is too low
Bulging and cracking on the surface of the mooncake
1. Filling is too soft
2. Too high a proportion of sugar in the filling
3. Poor molding
4. Top heat is too low
5. Baking time is too long
Small air bubbles on the surface of the crust
1. Egg whites not mixed evenly in the egg wash
2. Egg wash not filtered
3. Improper egg wash ratio
4. Too much egg wash
5. Egg wash not dried before baking
