🌙Happy Mid-Autumn Festival. Last year, I tried snowy mooncakes. It is simple and easy. Many friends have tried it and happy with it.

This time I will share a new style mooncake with brand new flavors, ⭐️ "Marshmallow and glutinous rice balls" . This recipe is also simple and easy to make. All the fillings is ready and doesn't require to cook.

The video shows you all the steps. There are many important notes to nail it.

Please watch the video and read the text recipe over and over before trying to make it. This way, you will rock it much more easier.

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Prep Time30

Cook Time40

Freeze1

Total Time2 10

Course: Dessert

Cuisine: Fusion

Calories(per serving): 340

Servings: 22 pcs

Equipment

▢
Oven
▢
Air Fryer
▢
50g Mookcake mould

Ingredients

Red bean & chestnut filling - 12 pcs

▢ 12 pcs ready to eat chestnut (fig1 about 5-7g)
▢ 300 g red bean paste (fig2)

marshmallow & glutinous rice balls filling - 10 pcs

▢ 10 pcs glutinous rice balls, black sesame flavor (fig 3- or any other flavor)
▢ 40 g mini marshmallow (fig4 )

Pastry mixture - 22 pcs

▢ 260 g all-purpose flour (fig5 cake flour is okay too)
▢ 150 g butter (fig6)
▢ 15 g milk powder (fig7)
▢ 20 g custard powder (fig8)
▢ 30 g icing sugar
▢ 2 pcs egg (about 50g each)

egg wash

▢ 1 pcs egg yolk
▢ 2 tsp water
▢ 1 tsp dark soy sauce

syrup

▢ 15 g sugar
▢ 10 g hot water

Instructions

Prepare the filling

Divide the red bean paste into 12 portions. Wrap the chestnut with red bean paste. Roll it into 12 little balls (about 30 grams each). Freeze for 1 hour until it becomes hard
Divide the marshmallows into 10 portions. Press & flatten the marshmallow. Divide the glutinous rice balls into 10 pieces. Put them all aside

Prepare the pastry

Dice the butter. Mix it with other ingredients (except eggs). Mix until it turns crumbly (do not knead it by hand)
Add egg. Knead everything together by hand until it forms a big dough. Divide the dough into 22 little dough (about 20g each)
Flatten the dough and make it thin. Wrap the fillings. Put the dough into mooncake mould. Gently press 2-3 times until the shape is properly made. Put all the mooncake dough into freezer. Freeze for 1 hour

Baking mooncakes

Using double trays, put 6 freezing mooncake on the tray. Bake it over 205 °C／400 °F for14 mins on middle rack (position 4 in the picture).
After the mooncakes are baked. Put them aside to cool down for 5 mins. Brush them with the egg wash. Let it rest for 10 mins. Brush them with the egg wash again.
Bake it over 245 °C／475 °F for14 mins on top rack (position 6 in the picture).
After the mooncakes are baked. Put them aside. Brush them with the syrups.

Notes

Ingredients - Click to enlarge the image

Air frying temperature & time

－First round:175 °C／350 °F for 6 mins
－Second round:200 °C／400 °F for 3 mins

Important notes - Please read it before making the mooncake

Notes for the fillings:
－You can prepare the red bean filling in advance. You can also flatten the marshmallow in advance
－If the flatten marshmallow is too sticky, coat it with a thin layer of cornstarch
- The filling can be replaced as per you liking. But the outer layer of the filling (ex: red bean paste) should be the ingredients that will not deform during baking. Chocolate is not a good option
－Use mini marshmallow only.
Notes for pastry:
－Don't mix butter and other ingredients by hand to avoid over melting the butter
－The egg should be beaten before adding into the dough. If knead it by hand, add the egg into 2-3 times
－My pastry recipe contains lot of egg. So it is hard to retain the fine prints during baking.
Notes to shape the mooncake:
－The mooncake mould needs to be coated by flour in each use. 2tsp of flour mentioned in the video is the total amount repeatedly use
－ Each marshmallow weight differently. So ignore the actual weight. Just make sure the flatten marshmallow can wrap 1/3 of the rice balls.
－Don't press the mould too hard or the print on the mooncake will break
－Fill up the entire mould. Make sure there is no any space left in the bottom of the mould
Notes for baking:
－Mooncake need to be freeze before baking. The print and its shape can retain nicely
－My mooncake don't have the thin pastry. It is better to cook it with moderate temperature and longer time to cook it through. Moderate temperature to avoid the filling over expand to break the pastry
－Adjust the oven temperature and baking time as per your oven setting
－After 1st patch of mooncake is baked. You can bake the rest of the mooncake. The cooked mooncake can be rest longer in room temperature before putting it back to oven for baking 2nd time.
－Cool down a bit the mooncake before egg wash to avoid the heat of the mooncake cook the egg.
－Brush the egg wash 2nd time only when it is ready to put into the oven
－The mooncake can be served after cooling down for 30 mins. But it is best to serve at next day. You can warm it up in microwave or oven until it is a bit warm.