makes 21 piglets (40g dough)
Ingredients:
For the Dough
150g plain flour and 200g hong kong flour
220 golden syrup
100g peanut oil
5g alkaline water (1 tsp)
150 lotus seed paste
For the Egg Wash
1 egg yolk
1 tbspn water or milk
Miscellaneous
Some water in a sprayer (to spray onto the mooncakes before baking in the oven. This is to prevent the crust from cracking.)
Method:
1. In a large mixing bowl, add in syrup, oil, alkaline water and lotus paste. Stir and mix until well combined.
2. Add in sifted flour. Stir and knead to form a soft dough. Cover the with with a cloth and rest for 2-3 hours. (I cover with cling wrap. I was told you can let it rest outside for more than 3 hours so that the dough is easier to handle. I left it for about 6 hours. My dough was super easy to handle.)
3. Divide dough into required size, shaping each dough into a ball. (I divided my dough into 30g each)
4. For each dough, dust with some plain flour lightly and press into the mould.
5. Tap to unmould and arrange on lined baking tray.
6. Spray some water onto the mooncake (this is to prevent cracking) and bake in preheated oven at 160C for 10 minutes.
7. Remove the mooncake from the oven and let it cool for about 10 minutes.
8. Lightly apply the egg wash onto the mooncake and continue to bake at 160C for another 10 minutes.
9. Leave the mooncake to cool down.
Note:- Adding milk to the egg yolk makes it less concentrated so that it is easier to apply egg wash on the surface of the mooncake.
- Wait till the mooncakes to be cooled before applying egg wash to get a more even coloring.
- Should this mooncake be done correctly, it should be soft, won't stick to your teeth; and can be eateb the next day.
- After allowing the mooncake to cool on a wire rack, it can be kept in an air-tight container and can be kept for up to weeks if it is dry enough after baking.
