Piggy Mooncakes
(Dough Recipe from my friend Lee Choy Yen)
（yield 13 piggy mooncakes）
To make dough
300g Plain Flour (I used superfine flour)
160g Golden Syrup (i used imported one)
2 tsp Alkaline Water
90g peanut oil (I use 100% pure peanut oil)
**about 40g each dough
**balance dough to make nose, ears and tail
Filling
13 x 30g red bean paste / Lotus Paste, store bought
Tools to make piggy shape:
1 x 1/8 tsp spoon
1 satay skewer
1 toothpick, remove away the end
26 Black Beans, rinsed and pat dry
Egg wash- 1 egg yok + 1 tsp milk (lightly whisk to combine and sieve)
video showing details steps to make piggy
Method:
1) Mix golden syrup, alkaline water and peanut oil till well combined.
2) pour syrup mixture into the flour, use a spatula to cut and fold well and form a soft dough. (softness shall be like our ear drop)
3) cover the dough and rest for 3-4 hours.
4) knead dough to smooth, divide dough 40g and lotus paste 30g (total 13 portions) and keep the extra dough for the nose, ears and tail.
5) wrap the lotus paste into the dough and roll into an egg shape.
6) Using a 1/8 tsp to press piggy eyelids
7) press a straight line between eyes below for piggy's chin with a skewer
8) press one line at the right and one line and the left near the chin.
press the black bean below the eye lids.
9) pinch a small piece of dough to form nose, ears and tail
10) press one tiny ball as piggy's nose below the eyes, use the tooth pick to poke 2 holes on the nose
11) press 2 tiny balls become flat and place above the eyelids, then press 2 lines on each ear with a skewer
12) for piggy's buttock, press one short line at the back and roll a tiny dough ball into 1.5cm length and gently press ans twist to form the tail
13) place the done piggy on the baking tray which laid with non-stick baking sheet/parchment paper
14) Bake at 180C for 5mins, to cool down for 15mins, apply egg wash, bake again at 150C (fan forced) for 15mins or till light golden brown (adjust oven temperature according to your type of oven, every oven is difference).
Store for 2-3 days before consume (to let the skin turned soft).
p/s: for bigger size piggy : 50g dough + 70g filling
Peanut Oil & Golden syrup that I used
豬仔傳統月餅
餅皮材料：（餅皮食譜源自：Lee Choy Yen 分享）
低筋麵粉 300克
糖漿160克（可在原料店買或在BIG Publika買入口的）
花生油90克（可用刀標油或在BIG Publika買入口純正的花生油）
鹼水 2 茶匙
內餡：
豆沙或蓮蓉390克（分成13粒, 每粒30克）
眼睛 = 26粒 黑豆
塗液 = 1個蛋黃+1茶匙牛奶，攪勻過濾
工具：
1個 1/8尺寸的小茶匙
1 支竹籤
1 支牙籤 （剪掉尖端）
做法：
1. 將糖漿、花生油和鹼水攪拌均勻至糖漿稍微變淺色，備用。加入麵粉，揉拌成軟團。放置一旁醒面約3-4小時。
2. 將麵粉團分成小份，每個約40克，剩餘的麵團作其鼻子，尾巴和眼睛。
3. 攤開餅皮包入餡料。將包入內餡的麵團搓圓，用竹籤壓出鼻子及身體條紋，然後分別粘上豬的鼻子，耳朵和尾巴，放上黑豆做為眼睛。 （請觀看以上的視頻-如何製作豬仔）
4. 放入預熱烤爐內180度烤5分鐘，取出待涼15分鐘。
5. 然後塗上蛋黃液，再放入烤爐中以150度烤15分鐘至金黃色。 （請視個人烤箱拿捏）
6. 取出待涼，放置3天後即可享用。
如果想做比較大的豬仔，麵團50克，餡料70克，就可以咯。 。
Before baking
After Baking at 180'C for 5 mins.....cooling down...
Brushing egg wash after 15mins cool down
Bake again at 150'C for 15mins or till golden brown
after 1 day
Seal in individual packing and as gift to my family and relatives
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