2. In another bowl, beat an egg, add sugar and mix for 5 minutes. Pour in the melted butter and vanilla extract. Mix all the ingredients well.

3. Pour the sifted dry flour into the liquid mixture. Form a dough.

4. Knead the dough. Place the dough on a floured board and knead gently. Knead until the surface is smooth and the dough is ready.

5) Shape the dough into a long strip. If possible, put the dough in the refrigerator overnight to make the next step easier.

6: Cut into small, evenly sized rounds. You can probably cut 15 to 20 pieces

7. Make the filling. Mix the almond jam, chopped dates, coconut, and raisins in a bowl. Mash the chunks with a knife and fork.

8: Preheat the oven to 190 degrees Celsius. Prepare two baking sheets and line them with parchment paper.

9: Press each piece of dough into a 7.5 diameter circle. Thick in the center and thin at the edges.

10: Add the filling. Press the filling into the center of each round cake, then gather the edges together to seal the filling and pinch firmly. Knead into a ball then flatten.

11: Prepare the mooncake molds. Sprinkle with a little flour.

12, then use the mold to press the flattened round cake into the shape of a moon cake. Then tap it on all sides and the mooncake comes out.

13, If you don't have a mooncake mold, try to knead the mooncake as round as possible and use a knife and fork to draw a pattern.

14: Brush a layer of egg wash on the mooncake keep. Arrange the mooncakes 2.5 cm apart on a baking sheet. Then place in the oven.