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🔹 芋頭餅
小時候和家人去北埔玩水
媽媽都會順道買些芋頭餅給我當零嘴
不但餡料滿滿而且外皮酥脆
美好時光總是令人一再回味
芋頭餅（芋仔餅）是臺灣客家人的一種傳統月餅，如果把內餡換成地瓜餡，就成了蕃薯餅或地瓜餅。芋頭餅看起來很像臺灣的月光餅，不過芋頭餅的外型較挺、內餡較飽滿，餅皮吃起來也比較酥脆。在物資匱乏的年代，中秋節吃成本比較便宜的芋頭餅賞月，是一種勤儉持家的做法。然而，時至今日，這種超低熱量、不油不膩的樸素月餅反而好處多多，不但好吃，而且吃了也比較不會變胖、比較健康哦。（文末附影片）
🔹 Taro Mooncake
Used to go play with water near Beipu with my family.
Mom always bought some taro mooncakes for me.
Crispy crust went so well with hearty taro paste filling.
Great moments are always worth remembering.
Taro mooncake is a kind of traditional mooncake of Taiwanese Hakka people. The filling can also be replaced with sweet potato paste to become sweet potato mooncake. Taro mooncake looks like Taiwanese moonlight cake. But taro mooncake is thicker, and its crust is crisper as well. In the past, eating cheaper taro mooncakes for the Mid-Autumn Festival (the Moon Festival) used to be a way of saving money during hard times. However, it's very beneficial to eat this kind of simple mooncake nowadays since it's not only delicious, but also keeps you fit and healthier. (See the video tutorial at the end.)
材 料（Ingredients）：
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| 製作芋頭餅的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
將製作油皮的食材混合並揉到均勻成團。密封靜置室溫二十分鐘。
Mix all of the ingredients of pastry 1 together and knead them into a dough. Cover the dough and leave it at room temperature for 20 minutes.
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| 揉好密封的油皮麵團。圖片來源：cooking23s.blogspot.com |
(2)
將製作油酥的食材混合並揉到均勻成團。密封靜置備用。（如果溫度過高導致麵團過於黏手，需將麵團冷藏約十分鐘。）
Mix all of the ingredients of pastry 2 together and knead them into a dough. Cover the dough and set it aside. (If the temperature is too high and the dough becomes too sticky while kneading, refrigerate the dough for about 10 minutes.)
Mix all of the ingredients of pastry 2 together and knead them into a dough. Cover the dough and set it aside. (If the temperature is too high and the dough becomes too sticky while kneading, refrigerate the dough for about 10 minutes.)
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| 建議用無塑化劑的 PE 保鮮膜來包覆。圖片來源：cooking23s.blogspot.com |
(3)
將油皮麵團均分成 8 等份，蓋好保濕。將油酥麵團均分成 8 等份，蓋好保濕。
Divide the dough for pastry 1 into 8 equal pieces. Cover them up. Divide the dough for pastry 2 into 8 equal pieces. Cover them up.
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| 右邊兩列是分割好的油皮麵團，左邊兩列是分割好的油酥麵糰。圖片來源：cooking23s.blogspot.com |
(4)
將油皮麵團用手稍微壓扁後，包入油酥麵團，以虎口收麵皮，收口朝下，蓋好保濕。以同樣步驟做出合計八個為止。
Press a piece of pastry 1 slightly into a disc with your hands. Put a piece of pastry 2 onto it. Pull the edge of the pastry 1 piece between your thumb and index finger, and pinch close the opening tightly. Round it. Leave the ball covered with its sealed side down. Repeat the same process until you've made 8 balls in total.
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| 以虎口收麵皮示意圖。圖片來源：cooking23s.blogspot.com |
(5)
麵團收口朝上，以擀麵棍擀扁，用手捲起，收口朝下，蓋好保濕。以同樣步驟做出合計八個為止。
Take out a ball with its sealed side up. Roll it over with a rolling pin until it becomes a wide strip. Roll the dough strip into a cylinder with your hand. Leave the cylinder covered with its sealed side down. Repeat the same process until you've made 8 cylinders in total.
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| 擀麵棍的擀法，可先由麵團中間往上擀後，再往下擀。圖片來源：cooking23s.blogspot.com |
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| 完成第一次擀捲。圖片來源：cooking23s.blogspot.com |
(6)
麵團收口朝上，用手稍微壓扁後，以擀麵棍擀扁，用手捲起，收口朝下，蓋好保濕。以同樣步驟做出合計八個為止。室溫靜置二十分鐘（鬆弛）。將烤箱預熱至 200℃ / 200℃。
Take out a cylinder with its sealed side up. Press and flatten it slightly with your hand. Roll it over with a rolling pin until it becomes a wide strip. Roll the dough strip into a cylinder with your hand. Leave the cylinder covered with its sealed side down. Repeat the same process until you've made 8 cylinders in total. Leave them under room temperature for 20 minutes. Preheat an oven to 200℃ / 200℃.
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| 此步驟即為第二次擀捲。圖片來源：cooking23s.blogspot.com |
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| 完成第二次擀捲。圖片來源：cooking23s.blogspot.com |
(7)
麵團收口朝上，以拇指從中間壓下，將兩端往中間捏合，壓扁，包入芋泥餡，以虎口收麵皮，邊轉邊收口，收口務必密實捏合，滾圓，收口朝下，蓋好保濕。以同樣步驟做出合計八個為止。室溫靜置五分鐘（鬆弛）。
Take out a cylinder with its sealed side up. Press its centre with your thumb. Pinch the two ends together and roll the dough into a disc. Put a piece of the taro paste filling onto it. Pull the dough edge between your thumb and index finger while rotating until it becomes a closely pinched small ball. Round it. Leave the ball covered with its sealed side down. Repeat the same process until you've made 8 balls in total. Leave them under room temperature for 5 minutes.
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| 以拇指從中間壓下之後。圖片來源：cooking23s.blogspot.com |
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| 將兩端往中間捏合。圖片來源：cooking23s.blogspot.com |
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| 擀扁以準備包入內餡。圖片來源：cooking23s.blogspot.com |
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| 以虎口邊轉邊收麵皮。圖片來源：cooking23s.blogspot.com |
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| 由於待會還要壓扁，先鬆弛一會兒能讓麵團比較具有延展性。圖片來源：cooking23s.blogspot.com |
(8)
將麵團移到烤盤上，用手輕輕壓扁，用叉子在表面戳一些小洞，以 200℃ / 200℃ 烤約十五分鐘後，將烤盤調頭，再烤約十分鐘即可。
Move the dough balls onto a baking tray. Press them gently and flatten them slightly. Poke their surfaces with a fork until you have made a few small holes on them respectively. Bake them at 200℃ / 200℃ for about 15 minutes. Turn the baking tray around. Bake them for another 10 minutes. Then, voila!
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| 戳洞的深度剛好到內餡為止。圖片來源：cooking23s.blogspot.com |
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| 製作完成的芋頭餅。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（請開字幕） Video Tutorial With Talking & Music:
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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(1)
油皮麵團一定要先在室溫靜置二十分鐘，才會有比較好的延展性，比較好包。
The dough of pastry 1 must be left under room temperature for 20 minutes to attain its resilience, which can make it easier to operate.
(2)
操作麵團時，放在旁邊等一下才會用到的麵團要隨時用東西蓋好，以免風乾。
The dough pieces set aside have to be covered all the time to prevent them from drying.
(3)
有些人認為油酥皮要愈扁愈好，就很大力擀，其實要輕一點擀較好，裡面的油才不會溢出來，皮才會有一層一層。
Some people may think that the dough has to be rolled harder to make it thinner. But actually, it should be rolled gently to prevent the oil from going out so that the crust can has its layers.
(4)
用叉子在外皮戳些洞，除了有裝飾的作用以外，也可讓芋頭餅在烤的過程中不會膨得太高。
Using a fork to poke the mooncakes' surfaces can not only make the mooncakes more beautiful but also prevent them from growing too tall while being baked.
(5)
做好的芋頭餅，室溫密封可保存三天，密封冷藏可保存一星期，密封冷凍可保存一個月。
The taro mooncakes can be preserved in a food container under room temperature for 3 days. They can also be preserved in a food container for 1 week under refrigeration or 1 month in a freezer.
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