Postre
Honey Pistachio Mooncakes
2 hPara 12Nutri-Score D€€
D
2 h
2 hHoney Pistachio Mooncakes
receta de
Kristina Cho
@eatchofood
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flourCereales200 g
honeyDespensa120 g
neutral oilDespensa50 ml- lye waterDespensa5 ml
pistachios (shelled, unsalted)Frutos secos y semillas150 g- honey (for the filling)Despensa40 g
unsalted butter (softened)Lácteos30 g
egg (beaten, for the egg wash)Lácteos1 pieza
por ración
Nutrición
155kcal
- Carbohidratos
- 18 g
- Proteínas
- 3 g
- Grasas
- 8 g
lo que usará
Utensilios
Bol
Procesador de alimentos- mooncake mold
Bandeja de horno
Pincel de cocina
Horno
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Rest
- Cool the mooncakes completely, then store in an airtight container so the crust softens.