The image features two traditional wooden mooncake molds used for shaping festive pastries like mooncakes and green bean cakes. Here are the specifications for each mold shown: • Left Mold: A 3-print wooden mold It features three large, decorative floral carving cavities. • Right Mold: A 4-section wooden mold It features four smaller carved cavities, each engraved with different traditional patterns. To make the most of these traditional wooden molds, they need a bit of preparation before their first use. Wood is naturally porous, so prepping it prevents dough from sticking and keeps the details of the carvings sharp on your pastries. How to Prep and Use a Wooden Mold • Oil it first: Before using a new mold for the first time, wipe it down completely with a food-safe oil (like vegetable or mineral oil). Let it soak in for a few hours, then wipe away any excess. This seasons the wood and seals it. • Dust with flour: Right before pressing your dough, lightly dust the cavities with flour (or cooked glutinous rice flour if making snowskin mooncakes). Tap the mold upside down to remove any extra flour so it doesn't fill in the fine lines of the carving. • The "Tap" method: Place your portioned dough ball into the cavity, press it down firmly to capture the design, and then firmly tap the side or end of the wooden handle against a clean cutting board or counter to pop the shaped pastry right out.