After seeing so many bloggers making this adorable piggy mooncakes, finally I'm also making one myself...Oops, not one but 2 batches all together 16 numbers! My first batch turned out having uneven patches after egg wash, after consulted Jessie, I decided to drop egg wash totally. I coated the second batch of piggy mooncakes with golden syrup and I think this is the end result which I love! (no doubt, my piggy without alkaline water looks a bit "flat" after baking "@_@)
Is indeed such a joy to see the adorable piggy, when I was in the midst of making it, I was filled with joy, the joy of seeing such a cute creation as well as the joy of meeting family members soon! And all these cuties will be given to the kids who will be very excited to see and...eat it! My piggy is as small as the size of a tablespoon!
Thanks Ann of Anncoo Journal for creating such a wonderful recipe in year 2011 for such a season. Ann has provided a detail step-by step video slides show on how to make the piggy mooncakes.
Oink! Oink! Ready to go into oven!
Does this type of big eyes make you think of someone?! Haha...
Family's photo time!
Showing his...tail (Pi Ku) Oink! Oink!
Recipe from Anncoo Journal
(x 2 of her quantities to make 11 piggy)
150g plain flour
90g golden syrup
3g alkaline water (omitted)
38g peanut oil
Filling: - store bought red bean paste
a round 1/8 tsp spoon, a skewer, a toothpick and a small piece of plastic sheet
Black beans for piggy eyes, rinsed and pat dry
Glaze: 1 tbsp pf golden syrup + 1 tbsp of water (mixed well)
Please refer to Ann video slides.
Store for 2 days before consume, this is to allow the pastry to turn "soft". (回油）
Note for myself:
1. I rest the dough for 40 mins. before knead to smooth.
2. Bake at 180C for 5 mins, take out let the piggy rest for 10 mins. Place back to oven again at 140C for 20 mins. Take out, glaze with golden syrup mixture and put back into oven for 2 mins.
Happy Mid-Autumn Festival!
See you next month!