Piglets (豬仔餅)

I need to apologise to all my snow skin mooncake recipients.  SL shared that her mother will not give away snowskin moonies in white as it deem inauspicious.  My intention was good (all natural with no artificial flavours and colourings, remember?) but it didn't occur to me to think about it as ill boding.  I hope none of my recipients are offended.

I promise this will be my last post on moonies.  I know, Mid-Autumn Festival was like 1.5 weeks ago but here I am, still blogging about it.  In fact, what you read here are all cooked/baked several weeks or even months back.  Take for example my son's birthday (which falls in Aug), I've not posted his cake yet (and that is NOT the oldest backlog).

Back to the piglets (豬仔餅).  Anncoo has a similar recipe but the standing time was only 20 mins.  I decided to try her method and made a batch of Piglets but I find them too sweet, probably because I brushed them with a layer of sugar syrup instead of eggwash.  And the shape of these piggies, I thought they looked more like alligators :P

All the piglets were stuffed with some lotus paste as I was trying to clear off the balance in my fridge. 

In my opinion, I think the fishes look so much better.

Traditional Baked Mooncakes

Yield : 12 piglet mooncakes

Ingredients
(A)
200g Hong Kong Flour

(B)
120g Golden syrup/Sugar syrup
60g Peanut oil (I used sunflower oil)
1/4 tsp Alkaline water
* mix together

(C)
120g White Lotus Paste
Some melon seeds, toasted (optional)

(D)
1 tbsp sugar syrup
1 tsp water
** mix together

Method

1. Toast melon seeds and leave to cool.
2. Mix melon seeds with lotus paste and divide into portions of 10g each.
3. Sift hong kong flour into a mixing bowl.
4. Pour in (B), combine well to get a smooth dough in one direction.
5. Cover with cloth, let it stand for 20 minutes.
6. Divide dough to portions of 30g each portion.
7. Lightly flour your hands, wrap lotus paste with dough, roll into a ball.
8. Lightly flour the mould.
9. Place mooncake in mould, flatten, dislodge the mooncake.
10. Bake in a preheated oven at 180°C for 10 mins, remove and brush with diluted sugar syrup.  Continue to bake for another 15 mins at 180°C.
11. Remove mooncakes from oven and leave to cool.
12. Store for 3 days before serving.