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.

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.

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.

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.

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.