Dessert
Honey Pistachio Mooncakes
2 hPour 12Nutri-Score D€€
D
2 h
2 hHoney Pistachio Mooncakes
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales200 g
honeyÉpicerie120 g
neutral oilÉpicerie50 ml- lye waterÉpicerie5 ml
pistachios (shelled, unsalted)Fruits à coque et graines150 g- honey (for the filling)Épicerie40 g
unsalted butter (softened)Produits laitiers30 g
egg (beaten, for the egg wash)Produits laitiers1 morceau
par portion
Nutrition
155kcal
- Glucides
- 18 g
- Protéines
- 3 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Saladier
Robot multifonction- mooncake mold
Plaque de cuisson
Pinceau de cuisine
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Rest
- Cool the mooncakes completely, then store in an airtight container so the crust softens.