Happy almost Mid-Autumn Festival! If you’re making your own Mooncakes this year, here are a few tips! 1. Weight your ingredients when making the dough (and baking in general), if it’s crumbly you have too much flour. 2. Make sure your filling is sturdy! Nut based fillings are much easier to work with, but if you’re making a bean paste filling make sure you cook it down long enough to remove moisture and give it time to fully chill. 3. Practice, practice, practice! Each mooncake will get easier. 4. When wrapping the filling, if you see some holes or rips, just patch it up with extra dough. No one will know. 5. It takes a few times to get the hang of the mooncake press. press firmly for a good impression but not too firm because it will cause the mooncake to squirt out. 6. Don’t junk up the pattern with too much egg wash! Dab with a pattern towel if it’s too eggy. 7. Be patient when they come out of the oven. The pattern will look puffy at first but it will define more as they cool, even after 30 minutes but definitely after a day! Good luck! And if you have any questions the mooncake hotline is open!