Every time the full moon of the 8th month approaches, it’s also the time to bustle in the kitchen making mooncakes for the family feast. Today, let’s join Tastetutorial.com in the kitchen to immediately make mooncake baked with durian coconut filling using an air fryer with a super simple recipe.
1. Cook durian coconut filling in the microwave
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Preparation
15 minutes
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Difficulty
Easy
Ingredients for Cook durian coconut filling in the microwave For 300g filling
Sticky coconut meat 300 gr Granulated sugar 60 gr Condensed milk 40 gr Maltose 30 gr Durian flesh 50 gr (or 70gr)
How to cook durian coconut filling in the microwave
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Grate coconut
Grate 300gr of sticky coconut meat into small strands.
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Marinate coconut
Put the grated coconut into a bowl, add 40g of condensed milk, 30g of maltose, and 60g of white sugar. Use a whisk to mix well, then cover tightly and marinate the coconut in the refrigerator for 3 – 4 hours.
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Cook the coconut filling in the microwave
Place the coconut filling in the microwave, cook at medium power for 50 – 60 seconds.
After 60 seconds, take the coconut out and mix well, then continue to cook for another 60 seconds.
Mix in 50g of durian, 1 tablespoon of glutinous rice flour with the coconut filling and cook two more times to finish.
Tip: The process of cooking coconut in the microwave will range from 4 – 5 times until the coconut filling thickens and forms a sticky mass.
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Final Product
The coconut milk filling, when completed, is smooth and sticky, sweet, creamy, fragrant, and has a distinctive taste from durian flesh. To make the filling more appealing, you can mix in a little bit of melon seeds and roasted sesame!
2. Mooncake with durian coconut filling using an air fryer
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Medium
Ingredients for Mooncake with durian coconut filling using an air fryer For 6 pieces of 80g each
Syrup for baked mooncake 80 g Egg yolk 20 g Cooking oil 15 g Salted egg yolk 6 pieces (steamed until cooked) All-purpose flour – type 11 110 g Unsweetened fresh milk 1 teaspoon Sesame oil 1/2 teaspoon Coconut milk filling 300 g
How to choose good salted eggs
- A good salted egg feels heavy when you hold it, and it should not be hollow inside.
- If you shake it and hear a noise inside, the egg is spoiled.
- Additionally, you can make salted eggs yourself using the recipe provided by Tastetutorial.com.
See details:How to make delicious salted eggs at home
Tips for substituting ingredients and where to buy ingredients
- If you want the cake to have a crust that is both soft and chewy, you can substitute all-purpose flour with 50% flour No. 8 + 50% all-purpose flour.
- The ingredients flour, glutinous rice flour, sugar, and chicken eggs can be found at the nearest Tastetutorial.com supermarket, or you can shop online at bachhoaxanh.com.
- You can refer to the recipe from Tastetutorial.com to make the cake syrup right at home.
Tools for preparation
How to make Mooncake with durian coconut filling using an air fryer
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Mixing the mooncake dough
Put 80g of sugar, 10g of egg yolk, and 15g of cooking oil into a bowl, and use a whisk to mix well until the mixture is combined.
Next, add 110g of all-purpose flour into the bowl and mix well with a whisk until the flour absorbs all the egg-oil mixture. Then use your hands to knead the dough until it forms a cohesive mass, then stop.
Wrap the dough tightly with plastic wrap and let it rest for 30 – 40 minutes. Do not knead the dough too much; over-kneading will make your mooncake crust chewy.
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Rolling the dough and wrapping the filling
After resting the dough, divide it into pieces weighing 30g each. The filling should also be divided into pieces weighing 30 – 40g each.
Take each portion of filling, wrap it in a salted egg yolk, and roll it into a ball.
After dividing the dough, cover it with plastic wrap or a clean cloth to prevent it from drying out. Then take each ball of dough, roll it into a ball, and flatten it into a moderately round shape.
Place the filling in the center and then use your hands to gather the dough around it. Roll the dough to form a uniformly round mooncake.
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Forming the cake
Next, use a brush to apply a thin layer of oil to the cake mold, then sprinkle a little flour over the cake tray to prevent the dough from sticking. Remember to dust flour on the table or plate or the base for forming the cake as well.
Then place the dough into the mold, with your left hand holding the mold firmly, press down hard on the spring with your right hand, then gently lift the cake out of the mold. Do the same with the other pieces of dough.
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Prepare the egg wash mixture
Put 10g of egg yolk, 1 teaspoon of unsweetened fresh milk, and 1/2 teaspoon of sesame oil into a bowl. Stir well to combine the mixture.
Tip: You can add a little honey or syrup from baked goods to help the cake shine and achieve a nicer color. However, do not add too much to avoid making the cake sticky after baking.
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Bake the cake
Preheat the air fryer to 160 degrees Celsius for 15 minutes. Then place the cake into an aluminum mold lined with parchment paper and put it into the air fryer. Bake the cake for the first time at 150 – 160 degrees for 9 – 12 minutes.
After the first baking, open the fryer and use a spray bottle to lightly mist the surface of the cake. This helps to cool the cake down and prevents the surface from cracking.
After the cake has completely cooled, use a brush to dip into the egg wash mixture and gently brush it over the surface of the cake. Do not brush too thickly to avoid excess egg pooling on the surface and losing the cake’s appearance.
Preheat the air fryer to 160 degrees Celsius for 10 minutes, then place the cake back in to bake a second time at 155 – 160 degrees Celsius for 4 – 6 minutes. Similar to the first time, after baking, spray water and repeat the steps as in step 1.
Finally, place the cake in to bake a third time at 150 degrees Celsius for 5 minutes. The third baking mainly helps the cake dry out and achieve a beautiful golden color. If the cake is not yet dry and golden to your liking, you can increase the baking time for the third round.
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Final Product
After baking, the mooncakes will have a yellow color and be slightly firm. Once cooled, place the mooncakes in a sealed bag. At room temperature for about 1 – 2 days, the surface of the mooncakes will become oily, the crust will be soft and smooth, and the filling will be chewy and delicious.
The mooncake with rich, fragrant, sweet coconut durian filling combined with the soft crust that does not dry out will leave you completely captivated.
Tips for Successful Baking
- The air fryer emits heat from the top down, so the temperature inside the fryer is uneven. Typically, the heat at the top will be higher than at the bottom. Therefore, you should make mooncakes with a weight of about 75 grams or less to ensure they cook evenly.
- To make the cakes tastier, you can combine them with salted egg yolk filling. If you add salted egg yolk to the filling, make sure to balance the salted egg yolk and filling to total 50 grams.
- The air fryer often does not have good heat distribution, and the temperature inside can be unstable and variable. Therefore, you should use aluminum molds for the mooncakes before baking.
- Aluminum molds conduct heat well, which helps the base of the cake cook without needing to flip it.
- Because the air fryer’s top heat is a bit high, it will make the surface of your cake brown faster compared to baking in an oven. You can remedy this by covering the top of the cake with aluminum foil.
- Each air fryer will have different temperature levels. Typically, mooncakes should be baked at 150 – 160 degrees Celsius. If you find that the cake browns too quickly on the surface, you should use a piece of aluminum foil to cover the top while baking. Remove the foil during the third baking session to allow the cake to brown and look more appealing.
How to Store Mooncakes
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After baking, the mooncakes will have a golden color and be slightly firm. Once the cakes are baked, let them cool at room temperature for about 1 – 2 days. The surface will become oily, the crust will be soft and smooth, and the filling will be chewy and delicious.
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The cakes can be stored outside for about 5 days in a cool place and kept in the refrigerator for about 2 weeks.
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With the method of making mooncakes with durian coconut filling using an air fryer, this moon season will be truly meaningful if you make these mooncakes for your family by yourself. Tastetutorial.com wishes you success!
