Anncoo<\/a><\/strong> for sharing her wonderful recipe online. Below is an adapted version of her recipe, to accommodate all the salted egg yolk lovers out there.<\/p>\nIngredients<\/em><\/strong>:<\/p>\n\n- Sugar syrup: 360g<\/li>\n
- Alkaline water: 12g<\/li>\n
- Peanut oil: 150g<\/li>\n
- Hong Kong flour: 600g + extra for dusting<\/li>\n
- White lotus paste: 1.5 kg (or any other flavoured pastes)<\/li>\n
- Salted egg yolk: As many as you’d like to have, 1 per piglet<\/li>\n
- Black bean: 72 pieces, washed and dried<\/li>\n
- Egg wash: 1 egg yolk + 1 drop yellow egg colouring + 1 tbsp water<\/li>\n
- Glaze: 1 tsp butter (melted) + 1\/2 tsp honey<\/li>\n<\/ul>\n
Method<\/em><\/strong>:<\/p>\n\n- Combine sugar syrup, alkaline water and peanut oil. Mix well.<\/li>\n
- Sift flour into a mixing bowl.<\/li>\n
- Make a hole in the center of the flour. Add in sugar syrup mixture.<\/li>\n
- Mix everything together with a spatula to form a soft dough.<\/li>\n
- Cover with cling wrap and leave to rest for 20 min.<\/li>\n
- While dough is resting, measure out balls of lotus paste & egg yolk of (70g per ball).<\/li>\n
- Wrap yolk inside paste and roll to form ball shape.<\/li>\n
- Dust table top with some flour. Knead dough till smooth.<\/li>\n
- Measure out 50g of dough for each piglet.<\/li>\n
- Flatten dough and wrap a ball of paste and yolk inside it.<\/li>\n
- Roll the whole thing to form a smooth oval-shaped ball.<\/li>\n
- Form the eyelids of the pig by impressing the front of the dough with a small teaspoon.<\/li>\n
- Press 1 black bean underneath each\u00a0 eyelid to form the eyes.<\/li>\n
- Make an indentation with a toothpick at the bottom of the body, to form the legs.<\/li>\n
- Do the same at the back of the body to form its butt.<\/li>\n
- Roll out 5 small pieces of dough the size of your small fingertip.<\/li>\n
- Press 1 piece under the eyes to form the nose. Flatten and use a toothpick to poke 2 nostrils.<\/li>\n
- Press 2 pieces onto the top left and right of the head to form the ears. Flatten and press out the ear contours with a toothpick.<\/li>\n
- Roll out the last piece into a tail. Press onto the top of the butt line and twist to form a curve.<\/li>\n
- Place the pig gently onto a lined baking tray. Brush over body gently with egg wash, leaving out the eyes, nose, ears and tail.<\/li>\n
- Bake in preheated oven at 175 degrees for 5 min.<\/li>\n
- Leave piglets to cool for 10 min. Brush with egg wash again, including eyes, nose, ears and tail.<\/li>\n
- Bake at 175 degrees for another 10 min.<\/li>\n
- Glaze piglets with butter and honey. Bake for another 3 min.<\/li>\n
- Decorate with colourful ribbons as gifts for your loved ones!<\/li>\n<\/ol>\n
![\"\"](\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/09\/Mooncake-Piglets-2.jpg\" "\\"Mooncake")
<\/a><\/em><\/p>\nTricks<\/em><\/strong>:<\/p>\n\n- Applying the glaze at the last step makes the end product even more enticing and appetising.<\/li>\n
- Baking it first before brushing the impressed portions (ears, nose, tail) would prevent the brush from evening out these details.<\/li>\n
- Brush over each part of the body only once<\/strong>. I realised that the areas which I brushed over more than once appeared browner and darker, resulting in uneven browning during the baking process.<\/li>\n
- This exact same recipe could be used to bake the traditional mooncakes.<\/li>\n
- For the cookie version of mooncake piglets, please refer to ‘Mooncake Piglet Cookies With Fanciful Piglet Moulds<\/a><\/strong>‘.<\/li>\n<\/ul>\n
Disclaimers<\/em>:<\/strong><\/p>\n
![\"\"](\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/09\/Mooncake-Piglets.jpg\" "\\"Mooncake")
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