[Recipe] Piglet Lotus Paste Mooncakes Using Airfryer

September 11, 2016 0 Comments A+ a-

One of our most popular posts is our Traditional Mooncakes Using Airfryer. Most of our fans commented that they never knew that baking mooncakes was that easy. And of course they nevery knew that they could even bake mooncakes in the airfryer as well!

This year I wanted to do something different, something more cutesy - Piglet Lotus Paste Mooncakes! They are basically the same, but the weight of the mooncake ingredients and airfryer settings/ timings are slightly different. I wish my fingers were steadier, so do Comment below or tag us on our Facebook/ Instagram pages to show us how cute yours are. Have fun!!  

PS: If you haven't watched our Traditional Mooncakes video yet, this would really help as the same techniques are applied. Enjoy! 

Piglet Lotus Paste Mooncakes
Yield: 10 mini piglets, 50g each

(A) Skin
120g top/ cake flour* (all purpose flour is ok)
80g golden syrup* 
3/4 tsp alkaline water* (this helps to make the dough more stretchable and give the skin the golden-brown colour) 
30g peanut oil (or any other types of oil)

(B) Filling
300g white lotus paste*
melon seeds (optional)

(C) Egg wash for glazing
1 egg yoke
1 tsp water

Tool: Mooncake mould plunger*

* If you are in Singapore, these items can be purchased from Phoon Huat.
(Update: Kwong Cheong Thye is a great shop too - click here for my review.)

1. Mix the syrup, peanut oil and alkaline water together. 

2. In another bowl, sieve the flour and make a well in the centre. Pour #1 into the sifted flour. 

3. Combine the mixture with a spatula until it forms a soft dough. Wrap with cling wrap and place it in the fridge to rest overnight. This step is known as 醒面.

Tips: The longer you let the dough rest, the easier you can wrap the fillings later.

4. The next day, divide the dough into dough balls of 22g each. For this recipe, you will get 10 pieces of them, with some leftover for the nose and ears later. Return the dough balls back into the fridge and keep them chilled.

5. Next, make 10 balls of lotus fillings, each 27g. If you are adding melon seeds, add them together with the lotus fillings balls.

6It is now time to start making your piglets. Remove 1 of the dough balls from the fridge and place it between 2 sheets of non-stick baking paper. Press to flatten the dough ball and roll it out thinly into a flat circle. 

Tips: Only remove dough balls from the fridge when you are about to use them. Warmed-up dough can become very sticky and difficult to work with!

7. Wrap the flattened dough around the filling and shape it into a mooncake ball. Ensure that there are no exposed parts. (Repeat to make next 9 mooncake balls.)
After - No exposed parts :)

8. Place a ball on a non-stick baking paper. Add the nose, ears and tail onto the piglet. Use a toothpick to poke 2 holes on the nose. Spray with water to prevent the mooncakes from cracking during baking later.

9. Preheat the airfryer at 150 degrees for 4 min. Bake the mooncakes at 150 degrees for 3 min.
10. Meanwhile, prepare the egg wash by mixing well 1 egg yolk and 2 tsp water. If you would like the egg wash to have a more even consistency, pass the egg wash through a sieve. 

11. Remove the mooncakes from the airfryer and leave them to cool for at least 15 min (do not skip this step). Thereafter, glaze the top and sides of your mooncakes thinly and evenly with the egg wash.

12. Return the mooncakes to the airfryer. Continue to bake at 150 degrees for another 5 - 8 min until golden brown.

13. Cool the mooncakes completely before storing in an airtight container at room temperature for at least 3 days. This allows the mooncakes to 回油, so that the skin can soften. It will also produce a glossy and shiny surface, and the flavours can be better developed.  

PS: If your kitchen is too warm, you can put it in the fridge sooner.

14. After 3 days, you will find that the mooncakes' surface will turn glossy. For optimal results, wait for up to 7 days. Highly recommended to keep in the fridge if your home is warm. 

15. After 3 - 7 days, the mooncakes are now ready. Serve with hot Chinese tea and enjoy!!

If you have tried this recipe too, share your photos with us!
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