Sift the all-purpose flour in a large bowl, making a well in the center.
Whisk the golden syrup, alkaline water and peanut oil together until sticky. It will take a while for the oil to mix with the syrup, be patient!
Pour the golden syrup mixture into the flour well and, using a rubber spatula, mix and form a soft dough. Cover and let rest for 30 minutes.
Meanwhile, divide the red bean and white lotus paste into 28 portions (71-72 grams each).
Lightly dust some flour on the table and knead the dough till smooth, don’t over-knead. Divide the dough into 50 grams each. The leftover dough will be used to shape the ears, noses, tails etc.
Using your hands, flatten the dough slightly – the sides should be thinner than the centre of the dough. Place one ball of filling in the middle and gently press the dough with your fingers to enclose the dough.
For the Piggies
Roll the dough into an egg / oval shape.
Pinch off a piece of dough. Roll into a ball and flatten slightly into an oval shape. Poke 2 holes using a satay stick to form the nose. Press the nose onto the dough.
Poke two eyes above the nose using a satay stick.
Pinch off two more pieces of dough, smaller than the previous one. Roll into a ball and flatten to form two ovals. Press onto the dough. Press two lines on each ear using a satay stick.
Pinch off an even smaller ball of dough. Roll into a strip and form the tail. Press it onto the back of the piggy.
For the Bunnies
Roll the dough into an long, over shape. Flatten one end of the dough at a 45 degrees angle to form the bunny face.
Pinch off two pieces of dough. Roll into an oval and flatten them to form the ear. Press onto the dough and press a line on each ear using a satay stick.
Poke two eyes below the ears using a satay stick.
Pinch off a small piece of dough and press on the back of the bunny for the tail.
Baking the Mooncakes
Preheat the oven to 180 degrees Celsius.
Combine the egg yolks and water to form the egg wash.
Line a baking tray with parchment paper and place the animal mooncakes on top, 2-inch apart so that the mooncakes bake evenly. Brush the animals’ bodies with egg wash, don’t brush the ears, noses and tails. Bake for 5 minutes. Remove from the oven and place the baking tray on a wire rack. Let the mooncakes rest for 10 minutes.
Lower the oven temperature to 175 degrees Celsius.
Brush the mooncakes with egg wash again. This time, brush the whole body, including the ears, noses and tails. Bake for 8 minutes. Remove from the oven, brush one last thin layer of egg wash, rotate the tray 180 degrees and bake for another 3 minutes. Place the tray on the wire rack to cool completely.
Store the mooncakes in an air-tight container for 1-2 days before serving.
NOTES
The mooncakes are huge - so if you prefer smaller mooncakes, halve them and you'll get double the mooncakes.