Mooncakes Are Delicious, but Tricky
Mooncakes are the highlight of Mid-Autumn Festival, but anyone who has tried baking them knows they can be challenging to master. From cracked crusts to oily fillings, a small mistake can ruin hours of hard work.
In this guide, we’ll explore the 5 most common mooncake baking mistakes and show you how to fix them — or avoid them completely with the help of Milita Traditional & Snow Skin Mooncake Premixes.
❌ Mistake 1: Cracked or Dry Crusts
Traditional mooncakes often turn out cracked or dry when the dough is overmixed or the ingredient ratio is off.
How to avoid it:
Don’t over-knead the dough.
Allow the dough to “rest” before molding.
Use Milita Traditional Mooncake Premix, which already contains the right flour and syrup balance to prevent dryness.
❌ Mistake 2: Oily or Greasy Fillings
Too much oil in the paste (lotus, red bean, or others) can seep into the crust, making the mooncake greasy.
How to avoid it:
Use high-quality fillings with the right oil-to-paste ratio.
Chill the filling slightly before wrapping.
With Milita DIY Kits, you get perfectly balanced filling options that won’t leave oily residue.
❌ Mistake 3: Mooncakes Losing Their Shape
Sometimes, mooncakes spread out or lose their design after baking.
How to avoid it:
Make sure the dough isn’t too soft.
Dust the mold lightly with flour.
Use a reliable premix that holds its structure when baked, like Milita Traditional Mooncake Premix.
❌ Mistake 4: Uneven Coloring
Golden-brown mooncakes are beautiful, but many turn out blotchy or too pale.
How to avoid it:
Brush with a thin egg wash (not too thick).
Bake in stages — removing briefly to cool before continuing.
Milita’s premix is formulated to give consistent browning, even in home ovens.
❌ Mistake 5: Sticky or Fragile Snow Skin Dough
Snow skin mooncakes can be tricky: too sticky to handle or too fragile to hold fillings.
How to avoid it:
Don’t add too much water when mixing.
Dust with a little Koh Fen when molding.
Milita Snow Skin Mooncake Premix gives you smooth, elastic dough that’s easy to work with.
Why Use Milita Mooncake Premixes?
Instead of stressing over flour types, syrup ratios, and baking times, Milita Premixes are carefully tested to:
Deliver consistent results every time
Reduce trial and error for beginners
Save time and ingredients
Allow you to focus on the fun part — creativity with fillings and designs
Conclusion: Bake with Confidence This Mid-Autumn
Making mooncakes doesn’t have to be intimidating. By avoiding these common mistakes — and using Milita Traditional and Snow Skin Mooncake Premixes — you’ll enjoy flawless, delicious mooncakes without the stress.
Ready to bake with confidence?
Get a packet of Milita Mooncake Premix and make this Mid-Autumn Festival your smoothest one yet.
❓ Frequently Asked Questions (FAQ)
Q1: Why do my mooncakes turn hard after baking?
They need time to “rest” — freshly baked mooncakes are often firm but soften after 1–2 days. Milita Premix is formulated for the right balance so they soften beautifully.
Q2: How can I prevent mooncakes from sticking to the mold?
Lightly dust the mold with flour before pressing. Milita doughs are designed to be less sticky, making molding easier.
Q3: Can I still use my own fillings with Milita Premix?
Yes! Our premixes work with both traditional (lotus, red bean) and modern (chocolate, matcha, fruit) fillings.
Q4: Why do my snow skin mooncakes turn soggy?
They may have absorbed too much moisture. Milita Snow Skin Premix has the right balance to avoid excess stickiness and sogginess.
Q5: Are mooncake premixes beginner-friendly?
Definitely. They’re designed so even first-time bakers can make beautiful, tasty mooncakes.