Mooncakes made with electric baking pan

Overview

This is my first time making mooncakes at home. My baby can eat them safely and happily

Mix 250g of flour, two tablespoons of butter, a handful of white sugar, and an appropriate amount of warm water to form a dough
This is the water and oil noodles used to make moon cakes. Let it rest at room temperature for 20 minutes
Then use 250g of flour, 3 tablespoons of butter, and an appropriate amount of cooking oil to form a dough
This is the oily dough for mooncakes. Let it rest for 20 minutes at room temperature
While the dough is resting, let’s make the filling: minced meat filling, minced mustard, appropriate amount of minced green onion, add half an egg white, oyster sauce, sugar, stir to taste
Make another sweet filling: cooked black sesame seeds, white sugar, chopped cashews, chopped raisins, chopped preserved fruits, a little cooking oil, a little starch, stir to taste
After the dough has risen, knead the oiled dough into a small uniform dough
Process the water-oil noodles: roll it into a long strip, cut it into several even pieces, and roll it into a dumpling wrapper shape
Wrap the oil dough with water and oil dough
Wrap, seal, flatten
Roll into dough sticks
Flatten and roll up
Use your fingers to squeeze the dough into a smooth dough
With the smooth side facing down, roll it into a dough, wrap the stuffing and seal the mouth
Dip both sides in egg liquid and bake in electric pan until both sides are mature