Momoyama Mooncake with Matcha Red Bean Filling

Adjustments: - Added toasted melon seeds instead of red bean - Reduced sweetness and butter - Added a lot more matcha powder - Added wheat flour - Baked at 160d instead because first batch cracked Result: - Bottom cracked and pretty soft, had to cook pretty long to firm up white bean paste - Hard to stamp without sticking to mold - Could be a bit more sweeter (Experimented with red bean paste, adding osmanthus syrup and oolong / osmanthus powder - taste good but added too much butter not enough powder)