Friday, October 1, 2010

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

200g Hong Kong Flour

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

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

1 tbsp sugar syrup
1 tsp water
** mix together

  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.


lena said...

you must be a very busy lady..oh, i think your piglets are just as pretty as your fishes!

fuat gencal said...

Çok güzel, çok leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.


Blessed Homemaker said...

Yes, very busy with kids, hardly have time to blog as much now.

Fuat Gencal,
Thanks for visiting.

ann low said...

There was a time I gave my SW mooncakes to a friend but she gave me the same reason for not accepting the moonies. So the next time I gave a box of moonies in mixed colors.
Your mooncakes and those piglets & fishes are evenly baked and they are cute :)

Blessed Homemaker said...

Thanks for sharing your experience.

WendyinKK said...

I've seen white snowskin mooncakes here, but they are dotted with a red dot in the middle.
Maybe you can try that next time, at least not too bad la, one dot of red food colouring.
Or use beetroot to dye the dough red?

Miss B @ Everybody Eats Well in Flanders said...

Hi Blessed Homemaker

Your kids are so lucky to received such pretty homemade piglets and mooncakes from mummy! :P

Miss B

Bakericious said...

oh I didnt know that, I baked white SW to give away too :P.

Cooking Gallery said...

WOW!!! Those look so CUTE! Thanks for sharing :)

Pei-Lin said...

I think the piglets look good. It didn't occur to me they resemble alligators till you said so. LOL! Seriously, they look like how 豬仔餅 are supposed to be.

Hmmm ... No worries about backlogs. I have gobs of backlogs ... dating back mid-2009. LOL!

Nate @ House of Annie said...

I have pictures for posts going back years! There's just so much cooking and baking going on, plus life getting in the way. Oh well. Do what you can!

Anonymous said...

The Piglets are so cute!! minus the nose, it looks like dogs. The fish ones are really nice. tot of bake the mooncake, but really no time and too tired to do it. :)....MH

Anonymous said...

Hi Blessed Homemaker,

The fish mooncake is so cute!
I love it! Can share with us where you bought the fish mould?


Anonymous said...

Those are very nice piglish!

Blessed Homemaker said...

A red dot is a great idea but out of the blue a red dot on the moonies seem weird leh...

Miss B,

Blessed Homemaker said...

We all learn from one another :)

Cooking Gallery,
The credit goes to the mould :P

Blessed Homemaker said...

Pei Lin,
Oh yes, I've got some in 2009 too, so much so that I can't remember what it was by looking at the pics :P

A few years!? I thought I'm one who's slow in updating my blog. Looks like most bloggers are facing the same issue, too much cooking/baking and too little time for blog updates.

Blessed Homemaker said...

Are the the MH I know? Haven't seen you around.

Blessed Homemaker said...

The fish mould is from my gf's mom, I don't know where she bought it from.

Thanks for visiting.

Anonymous said...

Dear, yup! am the MH u know in C lah..... miss me? :) Wonder if u get to c this reply 'cos i dun know how to reply back to the same thread. ....MH

WendyinKK said...

Hmmm, the red dots are very common on white moonies here, cos many do not use colouring here too, except for large bakeries. Small holders still do white with red dot.
Same like the restaurant paus, some dot the pau with coloured dots to differentiate the filling.

Maybe it sounds foreign to you, but don't be surprised if u ever recieve such mooncakes from over the strait :)