Comments on: Mooncake recipe – (Quick and easy)

By: Joel

Joel — Tue, 10 Oct 2023 01:00:32 +0000

Excellent recipe,

I did substitute raw honey for golden syrup (could not find golden syrup at any Asian store I went to in my area. Fresno ,CA), but as the OP stated, it required heavy modification due to reduced moisture content of honey (changed oil to 40 grams and added 7 grams of water, also kept the 1/4 teaspoon lye water). the dough became workable and I was able to make beautiful moon cakes (though the texture was as expected more flaky).

Thank you!

By: KP Kwan

KP Kwan — Wed, 27 Sep 2023 01:20:19 +0000

In reply to Julie. It takes a while of mixing until the flour absorbs the oil fully before it gets from cracky to smooth. If it is still to dry after hand mix, it is OK to use additional oil.

By: Julie

Julie — Tue, 26 Sep 2023 22:47:30 +0000

Hello,

I follows the measurement to the T but when I mix the dough it is so dry and crackly. I had to take out the whisk and knead with my hands to form a ball. Is there a reason why it’s dry or can I add more oil?

Thank you for your recipe and answering our comments!

By: J Chan

J Chan — Fri, 22 Sep 2023 13:00:21 +0000

Thank you for your generous sharing of pointers. My first attempt was fairly successful because of the tips. Perhaps you could add how the egg could be prepares as I had to Google for that. 🙂 Thank you very much once again.

By: KP Kwan

KP Kwan — Wed, 07 Sep 2022 04:33:25 +0000

In reply to Liz.

Hi Liz,
It is hard to troubleshoot, but I would think the following might cause the problem:
– The pastry is too soft. Try to increase the flour of the dough by five to ten percent.
– Increase the baking temperature slightly to let the pastry cook faster so I can hold the filling quicker in the baking process.
I hope these methods are helpful.
Thanks.
KP Kwan

By: Liz

Liz — Tue, 06 Sep 2022 04:29:29 +0000

Thank you for this recipe! I’m having an issue with inconsistencies with how the mooncakes turn out. I’m measuring things out exactly for 50g, but some of my mooncakes end up “melting” during baking (the shape changes and bulges out). The cake itself stays intact – just the shape gets deformed. And it’s not all of them in a batch, just a few. Any advice? What might I be doing wrong? Filling too oily?

By: KP Kwan

KP Kwan — Fri, 26 Aug 2022 00:56:14 +0000

In reply to Candy. Mooncakes filled with bean and lotus paste can be kept at room temperature for up to 2 weeks. Keep the mooncake in a cool, dry place away from direct sunlight and heat.

By: Candy

Candy — Thu, 25 Aug 2022 13:10:35 +0000

How long can we store the moon cake after baking?

By: Margaret

Margaret — Tue, 02 Aug 2022 14:48:12 +0000

It took me four hours 😛 not an hour as stated 😛
Thank you for all the tips shared. It made my first attempt a success!

By: KP Kwan

KP Kwan — Fri, 03 Dec 2021 00:56:46 +0000

In reply to Courtney.

Hi Courtney,
It is my pleasure to share 🙂
All the best.
KP Kwan