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Honey Pistachio Mooncakes
2 godz.Porcje: 12Nutri-Score D€€
D
2 godz.
2 godz.Honey Pistachio Mooncakes
przepis od
Kristina Cho
@eatchofood
1 przepis
2 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
all-purpose flourProdukty zbożowe200 g
honeySpiżarnia120 g
neutral oilSpiżarnia50 ml- lye waterSpiżarnia5 ml
pistachios (shelled, unsalted)Orzechy i nasiona150 g- honey (for the filling)Spiżarnia40 g
unsalted butter (softened)Nabiał30 g
egg (beaten, for the egg wash)Nabiał1 kawałek
na porcję
Wartości odżywcze
155kcal
- Węglowodany
- 18 g
- Białko
- 3 g
- Tłuszcz
- 8 g
czego użyjesz
Przybory
Miska
Robot wielofunkcyjny- mooncake mold
Blacha do pieczenia
Pędzelek kuchenny
Piekarnik
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Rest
- Cool the mooncakes completely, then store in an airtight container so the crust softens.