Dessert
Honey Pistachio Mooncakes
2 Std.Für 12Nutri-Score D€€
D
2 Std.
2 Std.Honey Pistachio Mooncakes
was Sie brauchen
Zutaten
all-purpose flourGetreide200 g
honeyVorräte120 g
neutral oilVorräte50 ml- lye waterVorräte5 ml
pistachios (shelled, unsalted)Nüsse & Samen150 g- honey (for the filling)Vorräte40 g
unsalted butter (softened)Milchprodukte30 g
egg (beaten, for the egg wash)Milchprodukte1 Stück
pro Portion
Nährwerte
155kcal
- Kohlenhydrate
- 18 g
- Eiweiß
- 3 g
- Fett
- 8 g
was Sie verwenden
Utensilien
Rührschüssel
Küchenmaschine- mooncake mold
Backblech
Backpinsel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the dough
- Whisk the honey, neutral oil and lye water together in a mixing bowl.
- Add the flour and mix into a smooth dough.
- Cover and let the dough rest at room temperature.
- Schritt 2
Make the pistachio filling
- Blitz the pistachios in a food processor until finely ground.
- Mix with the honey and softened butter until a paste forms.
- Roll the paste into equal balls.
- Schritt 3
Assemble the mooncakes
- Divide the dough into equal portions and flatten each into a disc.
- Wrap a pistachio filling ball in each dough disc and seal well.
- Press each ball into a mooncake mold to shape.
- Schritt 4
Bake
- Place the mooncakes on a baking tray and brush lightly with egg wash.
- Bake at 180 °C until golden.
- Brush again with egg wash and bake until deep golden.
- Schritt 5
Rest
- Cool the mooncakes completely, then store in an airtight container so the crust softens.