Feedback on Mooncakes

I am very thankful to those who have given me the feedback on my mooncakes... especially the very honest and the very professional feedbacks.

Before I forget these valuable words, I better note it down, so that I can refer back the next time I make mooncakes.

Lynda:

1. Snow skin is too oily. Maybe I added too much shortening fat. Yes I agreed, especially when it is eating at room temperature. If it is eating chilled, its not so bad. Think I better use my teacher's recipe the next time, instead of using the pre-mix recipe.

Alice:

1. The skin of the traditional mooncake is slightly hard and uneven, some parts are thicker than the other parts.
2. The snow skin is a little too hard, it doesn't blend in very nicely with the paste. After trying the snow skin mooncake from Tung Lok, I understand what she meant. One thing nice to note is the paste they used - red bean paste with champagne chocolate substitute as egg yolk. I like that combination, should try the next time.

Neighbour (Auntie ??? , must ask for her name next time I see her):

1. Not enough melon seeds in the paste. She likes more melon seeds.
2. Skin is ok. Paste not too sweet, just right.

Betty (my facial lady):

1. Skin too hard - I might have kneaded the dough too long, or my hands are too warm and it affects the temperature on the dough. Yes, I am too afraid that the dough is not mixed well enough.
2. Colour not even - My egg yolk coating is too concentrated, I must add more egg white or milk. It could also due to the uneven temperature in the oven, maybe I can try turning the tray.
3. White Lotus Paste is good.
4. Pandan Paste - no standard. Want to DIY, must use fresh pandan leaves and coconut juice. I can do more research on that.

Hubby:

1. Think its nice enough for a start, no much negative feedback. But he suggested that I can try creating some unique paste next time, so that I can give people some surprise.

Something I have forgotten to mention to the others on the traditional mooncake - the skin is hard on the 1st day of the baking, but it will be soften on the 2nd or 3rd day, and it will taste better by then.