1. Dividing the Skin
Divide the already kneaded mooncake skin according to the weight specifications for each mooncake.
2. Dividing the Filling
Weigh out the filling for the type of mooncake you are making. You should be familiar with the recipes and methods for various fillings. For example, for a single yolk lotus paste mooncake, place one egg yolk in the center; for double or triple yolk lotus paste mooncakes, divide the lotus paste into two or three portions, then wrap an egg yolk in each portion, combining them into one mooncake dough using either a two-in-one or three-in-one method. For five-nut fillings, press firmly and shape into a smooth ball, but do not press too long as this can cause oil leakage or separation from the skin. Each type of filling should be labeled during the transition process, since once the filling is wrapped in the skin, it becomes difficult to identify and could lead to confusion.
3. Wrapping the Filling
Wrap the pre-weighed filling with the mooncake skin. When wrapping, ensure the skin is pressed evenly and the seam is smooth and uniform.
4. Shaping
Place the wrapped mooncake dough into a wooden mold and gently press down by hand to compact it. Apply even pressure to ensure the edges of the mooncake are distinct and the patterns clear. Then, take the mooncake to the edge of the workbench and gently tap it out. Be mindful of maintaining the flatness of the mooncake when demolding, avoiding any tilting.
5. Heating