I think the pastry dough was not firm enough to hold the imprint while in the oven. Maybe,I did not measure the ingredients accurately- too much Golden Syrup. That does not seem likely as the pastry was just nice, not too sweet.I put in only the half tablespoon of alkali water it called for, seeing how paranoid I was about that ingredient- so that could not be it ( too little? maybe but I think not- I was very focus on getting it right). That leaves the flour- too little? All in all the texture of the pastry/ skin was good.
I had used ready made black bean and red bean filling. It was too sweet for our taste. Next time I will either make my own or add nuts and sunflower seeds to ready made filling to cut down on the sweetness.
I think part of the problem could have been the wrapping of the dough around the filling. Maybe I did not wrap it close enough around the filling, leaving a air gap. This would not have given the pastry the support it needed, allowing it to `spread'.
Whatever it is, it is back to the kitchen for me though the sweet taste of the filling at the back of my throat is not encouraging me. Maybe I can make the Snow Skin Mooncakes instead. No, I will persist and make some beautiful Mooncakes soon and report back.
Now what do I do with these very sweet Mooncakes?