Air Fry Black Sesame Lava Mooncakes
Equipment
- Plastic wrap
Ingredients
Black Sesame Lava Filling
- 2 tbsp black sesame paste
- 40 g milk lukewarm
- 50 g whipping cream
- 55 g milk
- 15 g sugar
- 1 tsp corn starch
Black Sesame Custard Filling
- 2 large eggs
- 30 g sugar
- 100 g milk
- 15 g milk powder can sub with 1:1 all-purpose flour
- 35 g all-purpose Flour
- 15 g corn starch
- 20 g unsalted butter
- 1 tbsp black sesame paste
Cookie Crust for Mooncake
- 65 g unsalted butter softened
- 25 g icing sugar
- 15 g whipping cream
- 10 g egg whole
- 1½ tbsp black sesame paste
- 106 g all-purpose flour
- 14 g corn starch
Instructions
Black Sesame Lava
- Combine black sesame paste with lukewarm milk until well mixed.
- In a saucepan, combine whipping cream, milk, sugar, and cornstarch. Stir until thoroughly combined.
- Pour the black sesame milk mixture into the saucepan. Gently boil over low heat until it thickens, stirring constantly. Allow it to cool down.
- Transfer the mixture into a piping bag. Get a silicone filling mold ready (or line a tray with plastic wrap). Pipe the mixture into the mold. Freeze for at least 4 hours or overnight.
Black Sesame Custard Filling
- In a mixing bowl, combine eggs, sugar, milk, milk powder (optional), all-purpose flour, and cornstarch.
- Sift the mixture into a non-stick saucepan, then add unsalted butter.
- Turn on medium-low heat and stir continuously until it forms a dough. Remove from heat.
- Let it cool down, then knead it together with the black sesame paste.
Cookie Crust for Mooncake
- In a mixing bowl, combine softened unsalted butter and icing sugar.
- Add whipping cream and egg. Mix until well combined.
- Stir in the black sesame paste until fully incorporated.
- Sift in all-purpose flour and cornstarch. If available, you can use 120g of cake flour instead. Gently use the cut and fold method to blend until a dough forms.
- Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
- To assemble black sesame lava mooncakes
- Allow the cookie crust dough to reach room temperature for 30 minutes.
- Divide the dough into 25-gram portions and roll each into a ball.
- Divide the black sesame custard filling into 20-gram portions and roll each into a ball.
- Take out the black sesame lava filling from the mold. Flatten the black sesame custard dough, place a piece of lava filling in the center, seal it, and roll it into a ball. Repeat for the remaining fillings.
- Flatten the cookie crust dough into a disk shape.
- Wrap the filling with the cookie crust dough, sealing the edges securely.
- Lightly coat it with all-purpose flour, shaking off excess. Sprinkle flour onto the mooncake mold.
- Place the filled dough into the mold to create a pattern.
- Air fry at 290°F for 7 minutes. Allow it to cool in the basket before transferring to an airtight container. Ready to serve.
Video
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