2020/9/24  
Egg yolk pastries herald the Mid-Autumn Festival’s return (2020/09/16)
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  • 英文 English 
    Egg yolk pastries herald the Mid-Autumn Festival’s return (2020/09/16)

    Mid-Autumn Festival is right around the corner, and that means egg yolk pastries are once more in high demand. One bakery in Taipei is hard at work on the seasonal treat. Their recipe uses clarified butter from Denmark to get the perfect flaky pastry crust. But inside, the pairing of egg yolk with adzuki bean paste, set off by Kaoliang liquor, is a super traditional Taiwanese favorite.

    A perfect sphere, a tempting golden case. The flaky pastry is heavenly to bite through, and inside there’s sweet bean paste and a salted egg yolk, a killer combination.

    Kumamoto low-gluten flour is mixed with clarified butter for that melt-in-the-mouth texture and buttery taste.

    Chen Hui-hsun
    Food producer
    Clarified butter gives the egg yolk pastry, or really any pastry product, a very flaky texture. In the production process, the water content of the butter is boiled away.

    The dough is carefully pressed out and the floppy pastry formed into balls, one by one, all by hand.

    Then they’re rolled out to give them that many-layered flaky texture, and bean paste and eggs go inside. Many chefs are hard at work. Even the eggs are carefully selected.

    Chen Hui-hsun
    Food producer
    My favorite time is the 22nd to 30th days of each month, because the eggs are saltier and more flavorsome by the end of the month. They get two dousings of Kaoliang liquor, mainly to deepen their flavor.

    Finally the pastries are brushed with two layers of egg yolk for that golden color, sprinkled with sesame seeds, and popped into the oven. An irresistible aroma wafts out, and thousands of pastries fly off the shelves every day.
    中文 Chinese  
    中秋節將至高粱提味"蛋黃酥"日賣千顆

    中秋節就快到了,應景的蛋黃酥幾乎都在趕工中,台北有麵包店,麵團加入丹麥的無水奶油,讓外皮更酥脆,還包入了傳統的紅土鹹蛋黃,經過高粱酒提味,光一天就能賣出上千顆。

    圓滾滾的蛋黃酥,金黃外皮,散發濃郁蛋香,大口咬下,外面薄脆,吃得到層層口感。香醇豆沙,包裹鹹香的紅土鹹蛋黃,鹹甜交織。

    日本熊本低筋麵粉,加入丹麥的無水奶油,增加細緻奶香,也影響口感。

    [[業者陳耀訓]]
    “其實無水奶油對蛋黃酥、酥皮類東西來講,它的酥脆感會比較重,因為製作過程中,把奶油當中的含水分蒸發掉。”

    輕輕壓平、經過鬆弛的油皮,就能一一包入油酥,不假機器,全靠手工。

    還要經過桿捲,為蛋黃酥增加層次,就能包入豆沙、鹹蛋黃,好幾個師傅一起合作,連鹹蛋黃還特別挑選。

    [[業者陳耀訓]]
    “最喜歡的天數在22天跟30天之間,因為這樣子的蛋黃,它的鹹度、香度都會比較濃郁。一共會噴兩次的高粱,最主要是提香。”

    刷上兩層蛋黃、點上芝麻,就能送入烤箱,高溫喚醒香氣,一天就能賣出上千顆。
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