中秋月餅蛋黃酥 Moon Festival-Moon Cake

作法

1. 鹹蛋黃噴上高粱酒，進烤箱170度烘烤約11分鐘左右
2. 等鹹蛋黃冷卻之後，與豆沙餡包在一起，每顆重量為40克
3. 製作油酥，把全部材料拌均靜置1小時，再分成每顆重量10克
4. 製作油皮，把全部材料拌均至光滑有亮面
5. 將油酥入油皮，做二次捍捲
6. 全部二次捍捲完成後，做第三次的壓折後，直接捍成圓片狀
7. 捍好的皮包裏豆沙蛋黃餡，記得皮的收口要包好，不然容易爆餡
8. 烤箱預熱上火240度，下火170度。
9. 進烤箱前將蛋黃酥表面刷上蛋黃液，沾上黑芝麻
10. 用上火240度，下火170度，烤10分鐘。最後改上火220度，下火150度烤15分鐘

1. Spray raw salted egg yolk with sorghum wine and bake at 170 degrees for about 11 minutes
2. After the salted egg yolk cools, wrap it with the bean paste filling, 40g for each
3. To make Beurrage, mix all the ingredients and leave at room temperature for one hour, then Separate them into 10g balls.
4. Make pastry dough and mix all the ingredients until smooth and shiny, then Separate them into 20g balls.
5. Put the Beurrage into the pastry dough, do ensure that all the pastry doughs are completely wrapped up then use a rolling pin, roll it out. make the second roll
6. After all the second rounds are finished, after the third squeeze, Roll the rolling pin over to get a thin flattened disc for wrapping around the bean paste and egg yolk filling balls.
7. Preheat the oven to 240°C/upper and 170°C/lower.
8. Before baking, brush the egg yolk and black sesame seeds on the top.
9. 9. Use 240 degrees for upper heat and 170 degrees for lower heat, and bake for 10 minutes.Finally change the heat to 220°C/upper and 150°C/lower then bake for 15 minutes.