Traditional Piglet Mooncake

Ingredients:
325 gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
4 gm Alkaline water

Fillings:
1 kg paste
Kuaci or melon seed( optional)
Salted egg yolk (optional)


Method
1.Mix the liquid ingredients 1st then pour into the flour and mix well till form smooth dough . Then let it rest for 30min  at room temp
2. Divide into portions. Measure the dough (refer bottom for filling and dough weight) then measure the filling
3. Roll the dough with some flour on your hand and flatten like a disc. Then roll the filling and put into the dough skin and wrap up . Round it like a ball then pinch a bit of dough roll long strip then twist into like atriangle for the ears.
Use a satay stick n press a line in the center of the face n two sides near the bottom. Then make a small squarish dough n stick on the center line. Poke two holes with the satay stick sharp point. Use a small plastic spoon curve point n make the eyebrow. Eyes use chocolate chip. The rest pls see the piglet.
4. Spray with water before put into oven and bake for 15min at 160 deg.
5.Take out and leave cool for 10min  and brush with beaten egg. Baked for another 15 min between 160 deg

Kuaci or melon seed ( optional)

Filling 30gm
Skin 20gm


Depend on your oven for the temperature. KEEP IN AIR TIGHT CONTAINER FOR 3 DAYS BEFORE CONSUME SO THAT THE SKIN WILL BE SOFT

Happy Baking!!
Kelly's Kitchen.