This will depend on the size of your mold press. I used a large mold that was 2.5 inch diameter. For smaller mold use half of the weight. Weigh about 46 grams of the red bean filling mixture and roll it into a ball. Set aside.
Once the dough is cooled weigh about 48g and take a small piece of the dough. Add the beet powder or food coloring of choice and mix well into the dough. Set aside.
Take the rest of the dough and roll into a ball. Flatten it into a 4 inch diameter circle. Place the colored dough on one side and roll it into the mixture. View video for better instruction.
On the side with no color add the red bean filling to the dough and seal the ends by kneading the ends together. See video for better instruction.
Place mooncake into the mooncake mold (I used the large size mold, 2.5 inches diameter size) and press a few times to imprint the design and shape. Place a piece of parchment paper at the bottom of the mooncake to prevent sticking. Continue this process with the rest of the dough and filling
Once all mooncakes are assembled spray bottom and top with avocado oil.
Place mooncakes into the air-fryer basket and cook at 370 degrees F for 10 - 15 mins or until golden in color. If you don't have an air-fryer you could also bake these at 375 degrees F for 15 - 20 min. or until golden in color.
Let cool for 10 - 15 min and serve. Only air-fry or bake ones that you'll eat right away. These are best fresh from the air-fryer. They also taste great without baking for the traditional snowskin texture.
Store any leftovers in an airtight container for 1 week.