For water dough , mix all the ingredients and knead into a dough. Don't knead too long, just until the ingredients are mixed nicely. Cover with cling wrap and leave it to rest for about 30 minutes
For oil dough, mix all the ingredients and add sesame powder and food coloring (if desired). Mix and knead into a dough. Wrap with cling wrap and leave it to rest for 30 minutes
Divide both dough into 8 equal dough balls
Roll water dough into a flat round shape, then wrap the oil dough into it. Pinch it closed and shape it into a round ball. Repeat for all the dough balls
Shape the round sphere dough into a rectangular shape, and roll it flat lengthwise as thin as possible. Do it gently and slowly to prevent it from tearing.
Roll it up diagonally into a log.
Roll out the log lengthwise a second time
Roll up the long dough like a sleeping bag. Cut the dough in half using a very sharp knife. Do not use a sawing motion as it will smear the layers and colors
Slightly flatten the dough using palm . Then FLIP IT OVER making sure that the CUT side is facing DOWN.
Roll the dough into a flat circle
Wrap the filling into the dough , gently pull the dough upwards and around the filling . (Use your thumb to gently apply pressure on the filling) Seal it once the filling is fully covered with the dough
Bake mooncakes in a preheat oven at 325' F for about 20- 25 minutes.