The selected region shows a square hand-press mooncake mold with a barrel plunger and four interchangeable decorative stamp plates. How to Use Your Mold • Insert a stamp: Twist the patterned plate into the bottom of the plunger barrel until it locks into place. • Prep your dough: Roll your mooncake or pastry dough into a ball that fits nicely inside the cavity. • Press and release: Place the mold flat on your baking tray or surface, press down firmly on the handle, and gently lift the plunger up to release your shaped pastry. A 75g mooncake mold balances beautiful detail with a substantial size. To get a perfect imprint that keeps its square shape without sticking or overflowing, use these standard dough-to-filling ratios: ⚖️ The Golden Ratios for 75g Molds The perfect weight distribution depends entirely on how thin you want your outer crust to be: • Thin Crust (Traditional Style - 3:7 Ratio): o Dough: 22g to 23g o Filling: 52g to 53g (including a salted egg yolk, if using) • Thicker Crust (Snow Skin or Beginners - 4:6 Ratio): o Dough: 30g o Filling: 45g ________________________________________ 💡 Pro Tips for Pristine Square Patterns Square molds are slightly trickier than round ones because the dough needs to press cleanly into the corners. Keep these points in mind: 1. Shape into an Oval: Don't roll your filled dough ball into a perfect sphere. Instead, gently shape it into an oblong or soft cylinder. This allows it to glide all the way to the bottom of the square barrel without catching early. 2. Prevent Sticking: Dust the inner barrel and stamp with cornstarch (for baked mooncakes) or cooked glutinous rice flour / Kou Fun (for snow skin mooncakes). Tap out any excess flour so it doesn't blur the pattern lines. 3. The Press Sequence: Place the mold flat on your baking sheet. Hold the base barrel firmly with one hand so it stays secure. Press the plunger down steadily with your other hand, hold for 3 seconds, and slowly release.