Air Fryer Mooncakes — Simple and Delicious

Mooncakes are a traditional Chinese delicacy enjoyed by many, especially during the Mid-Autumn Festival.

I personally love mooncakes, and every year, I make some to give to family and friends.

Since Teacher’s Day is on September 10th and Mid-Autumn is just around the corner, I made some mooncakes for the teachers, and they loved them. Hearing others praise the food I make brings me immense satisfaction.

Earlier, I introduced mooncakes made using the oven, like wuren mooncakes , as well as steamed mooncakes such as pumpkin mooncakes and purple sweet potato mooncakes. Now, you can make delicious mooncakes using just an air fryer—no oven required! Give it a try!

Ingredients

Dough:

1. 60g corn oil
2. 180g mooncake syrup
3. 5g lye water
4. 270g all-purpose flour

Fillings:

1. Pineapple filling, lotus paste, red bean paste, etc. (45g per filling)

Other:

1. Egg wash (for color)
2. Flour (for dusting)

Instructions

Making the Dough:

1. In a large bowl, mix 60g corn oil, 180g syrup, and 5g lye water thoroughly until well combined.
2. Gradually add 270g flour, stirring with a spoon or your hands until the dough comes together. Knead gently until smooth.
3. Cover the dough with plastic wrap and let it rest for two hours to soften for easier handling.

Preparing the Filling:

1. Prepare your desired fillings, such as pineapple, lotus paste, or red bean paste. You can make your own filling or buy ready-made.
2. Weigh out 45g of filling for each mooncake, rolling each portion into a ball and setting aside.

Assembling the Mooncakes:

1. Divide the rested dough into 30g portions and roll them into balls.
2. Flatten each ball into a round disk with your palm.
3. Place a filling ball in the center of each dough round and carefully wrap the dough around it, sealing the edges to ensure no filling leaks out. If any cracks form, patch them with a small piece of dough.
4. To differentiate flavors, you can add a sprinkle of sesame seeds on top—white sesame for pineapple, black sesame for lotus paste, etc.
5. Lightly dust the surface of the mooncakes with flour to prevent sticking. Press the mooncakes into a mold to form a beautiful pattern.

Baking the Mooncakes:

1. Preheat the air fryer to 170°C (340°F).
2. Place the mooncakes in the air fryer and spray the tops generously with water to prevent cracking during baking.
3. Bake at 170°C for 8 minutes.
4. After 8 minutes, remove the mooncakes and let them cool. The surface will harden slightly at this point.
5. Once cooled, brush a thin layer of egg wash over the tops to give them a golden color.
6. Return the mooncakes to the air fryer and bake at 170°C for another 8 minutes.
7. After 8 minutes, flip the mooncakes over and bake for a final 8 minutes at 170°C.

Resting the Mooncakes:

1. Remove the baked mooncakes and place them in a sealed bag for two days to allow the oil to return to the surface. This process gives the mooncakes a richer color and a softer texture.

Key Features

1. Making mooncakes with an air fryer is easy and convenient, with no need for professional baking equipment.
2. You can customize the fillings to your taste, making the experience more personalized.
3. The mooncakes come out beautifully golden, with clear patterns, no cracking, and a soft texture, just as delicious as oven-baked ones.

Try making air-fryer mooncakes today and send a unique Mid-Autumn blessing to your family and friends!

Print Pin

Air Fryer Mooncakes — Simple and Delicious

Earlier, I introduced mooncakes made using the oven, like wuren mooncakes , as well as steamed mooncakes such as pumpkin and purple sweet potato mooncakes. Now, you can make delicious mooncakes using just an air fryer—no oven required! Give it a try!

Course Dessert

Cuisine Chinese

Prep Time 2 minutes minutes

Cook Time 24 minutes minutes

Servings 5

Calories 303kcal

Ingredients

Dough:

• 60 g corn oil
• 180 g mooncake syrup
• 5 g lye water
• 270 g all-purpose flour

Fillings:

• Pineapple filling lotus paste, red bean paste, etc. (45g per filling)

Other:

• Egg wash for color
• Flour for dusting

Instructions

Making the Dough:

• In a large bowl, mix 60g corn oil, 180g syrup, and 5g alkaline water thoroughly until well combined.
• Gradually add 270g flour, stirring with a spoon or your hands until the dough comes together. Knead gently until smooth.
• Cover the dough with plastic wrap and let it rest for two hours to soften for easier handling.

Preparing the Filling:

• Prepare your desired fillings, such as pineapple, lotus paste, or red bean paste. You can make your own filling or buy ready-made.
• Weigh out 45g of filling for each mooncake, rolling each portion into a ball and setting aside.

Assembling the Mooncakes:

• Divide the rested dough into 30g portions and roll them into balls.
• Flatten each ball into a round disk with your palm.
• Place a filling ball in the center of each dough round and carefully wrap the dough around it, sealing the edges to ensure no filling leaks out. If any cracks form, patch them with a small piece of dough.
• To differentiate flavors, you can add a sprinkle of sesame seeds on top—white sesame for pineapple, black sesame for lotus paste, etc.
• Lightly dust the surface of the mooncakes with flour to prevent sticking. Press the mooncakes into a mold to form a beautiful pattern.

Baking the Mooncakes:

• Preheat the air fryer to 170°C (340°F).
• Place the mooncakes in the air fryer and spray the tops generously with water to prevent cracking during baking.
• Bake at 170°C for 8 minutes.
• After 8 minutes, remove the mooncakes and let them cool. The surface will harden slightly at this point.
• Once cooled, brush a thin layer of egg wash over the tops to give them a golden color.
• Return the mooncakes to the air fryer and bake at 170°C for another 8 minutes.
• After 8 minutes, flip the mooncakes over and bake for a final 8 minutes at 170°C.

Resting the Mooncakes:

• Remove the baked mooncakes and place them in a sealed bag for two days to allow the oil to return to the surface. This process gives the mooncakes a richer color and a softer texture.

Video

Nutrition

Calories: 303kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.1g | Calcium: 8mg | Iron: 3mg