2. Beat an egg in another bowl, add sugar and stir for 5 minutes. Pour in melted butter and vanilla extract. Mix all the ingredients evenly.
3. Pour the sieved dry powder into the liquid mixture. Form dough. Knead dough. Put the dough on a floured chopping board and knead it gently. Knead until the surface is smooth, and the dough will be ready.
4. form a long strip. If possible, put the dough in the refrigerator overnight, and then it will be easier to do the next step. Cut into small round cakes of uniform size. You can probably cut 15 to 2 pieces
5. Make stuffing. Mix almond jam, chopped red dates, coconut and raisins in a bowl. Mash the chunks with a knife and fork.
6. Preheat the box to 19 degrees Celsius. Prepare two baking pans and cover them with parchment.
7. Press the dough into a round cake with a diameter of 7.5. Thick in the middle and thin at the edge. Add the stuffing. Press the stuffing in the middle of each round cake, then gather the edges, seal the stuffing and pinch it tightly. Knead it into a ball and flatten it.
8. Prepare the mooncake mold. Sprinkle some flour. Then use a mold to press the flattened round cake into the shape of a moon cake. Then knock on all sides and the moon cake will come out.
9. If there is no moon cake mold, try to round the moon cake and draw a pattern with a knife and fork. Keep brushing a layer of egg liquid on the moon cake. Place the moon cakes on a baking tray at a distance of 2.5 cm. Then put it in the oven.