Place all the dry ingredients in a mixing bowl.

Add softened butter until you get a crumbly texture.

Add egg and milk and continue to knead into a soft smooth ball.

Wrap with cling wrap and let it chill for 30 minutes in the fridge.

Toast the melon seeds on a dry pan until lightly brown and dry. Set aside to cool down.

To prepare the red bean paste, weigh out about 10 portions of 20 grams filling (if you plan to use 50g mooncake mold to press), otherwise portion into 10 equal portions for the filling.

Mix the red bean paste with your toasted melon seeds and set aside.

After the 30 minutes chill time, take the dough and portion it into around 30 grams dough each (if you plan to use 50g mooncake mold to press), otherwise, just divide into 10 equal portions. Keeping them covered and work with one dough at a time.

Take one dough and flatten with your palm and roll it out into about 10 cm circle.

Place one red bean filling in the middle and use the dough to wrap around the filling to close. Cup your hands around the dough to shape it like a ball.

If using a mooncake mold, gently place this inside the cavity of the mold and press to print the pattern lace the seam side down on a baking sheet.

If not, after shaping it like a ball, place the ball with the seam side down on a baking sheet.

After you're done, pop the cakes in the fridge for 15 minutes. This helps to prevent the mooncake from spreading to the side too quickly.

Before baking, brush the mooncakes with egg wash.

Bake in the oven for 15 minutes at 180 degrees or until golden.