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蛋黃酥是很多臺灣人過中秋節必吃的一種月餅。建議搭配現敲的鹹蛋黃與自製的烏豆沙來製作，吃起來非常軟綿香醇哦，可參考我先前發表的「鹹蛋做法」與「烏豆沙做法」。底下就為大家示範如何在家用一般烤箱製作經典的臺式蛋黃酥（文末附影片）。
Yolk pastry is a kind of must-eat moon cake on Mid-Autumn Festival for many Taiwanese people. With freshly made salted egg yolk and homemade smooth red bean paste, the yolk pastry can have a very smooth texture and smell really great. Watch "How to Make Salted Eggs" and "How to Make Smooth Red Bean Paste" for reference. Here, I'm gonna show you how to make the classical Taiwanese yolk pastry with a common home oven. (Watch the video tutorial at the end.)
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材 料（Ingredients）：
.jpg "台式經典作法") |
| 製作蛋黃酥的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
把鹹鴨蛋黃用高粱酒浸泡洗過，用 150℃ 烤 12-15 分鐘。備用。
Soak the salted duck egg yolks in sorghum liquor and drain them. Bake the salted duck egg yolks at 150℃ for 12-15 minutes. Set aside.
.jpg "怎麼製作蛋黃酥") |
| 要把鹹蛋黃烤到頂部有微微冒汗才行哦。圖片來源：cooking23s.blogspot.com |
(2)
把鹹蛋黃包入 6 顆丸狀的烏豆沙餡（各 25 公克的烏豆沙餡）中，搓圓，蓋上無毒保鮮膜，備用。
Stuff the salted egg yolks into 6 balls of smooth red bean paste (25g each) and round them. Set aside.
.jpg) |
| 用虎口邊推邊包入鹹蛋黃。圖片來源：cooking23s.blogspot.com |
(3)
把製作油皮的材料混合拌勻（粉類皆需先過篩），揉成團，用無毒保鮮膜包好，室溫靜置 20 分鐘備用。
Mix all of the ingredients for pastry layer 1 and knead them into a dough. Set aside at room temperature for 20 minutes.
.jpg) |
| 揉好後的油皮麵團。圖片來源：cooking23s.blogspot.com |
(4)
把製作油酥的材料混合拌勻（麵粉需先過篩），揉成團，用無毒保鮮膜包好，室溫靜置備用。
Mix all of the ingredients for pastry layer 1 and knead them into a dough. Set aside at room temperature.
.jpg "蛋黃酥") |
| 揉好後的油酥麵團。圖片來源：cooking23s.blogspot.com |
(5)
把油皮麵團平分成六塊（每塊約 18 公克），用無毒保鮮膜蓋好。
Divide the dough for pastry layer 1 into 6 equal pieces (about 18g each). Cover them up.
.jpg "蛋黃酥製作") |
| 分割後的油皮麵團。圖片來源：cooking23s.blogspot.com |
(6)
把油酥麵團平分成六塊（每塊約 13公克），滾圓。
Divide the dough for pastry layer 2 into 6 equal pieces (about 13g each) and round them.
(7)
把一塊油皮麵團用手壓扁，包入一塊油酥麵團，以虎口收麵皮，收口朝下，以無毒保鮮膜蓋好保濕。用同樣的步驟做出六個為止。
Flatten one of the pastry layer 1 pieces into a disc with your hands. Put one of the pastry layer 2 piece in the centre and wrap it up. Seal the opening and round the ball. Set it aside with its sealed side down and cover it up. Repeat the same process until you've made 6 of them.
.jpg "油皮包油酥") |
| 用虎口邊推邊包入油酥麵團。圖片來源：cooking23s.blogspot.com |
.jpg) |
| 如果之前的油皮麵團有先揉過，包油酥的過程會比較容易，看起來也會比較光滑。圖片來源：cooking23s.blogspot.com |
(8)
用手壓扁其中一球（開口朝上），用擀麵棍擀平，折三折，以無毒保鮮膜蓋好保濕。用同樣的步驟做出六個為止（此為第一次擀捲）。
Flatten one of the balls into a disc with its sealed side up. Roll it with a rolling pin. Fold it into 3 folds. Set it aside and cover it up. Repeat the same process until you've made 6 of them. (This is the first rolling.)
.jpg) |
| 用擀麵棍擀平。圖片來源：cooking23s.blogspot.com |
.jpg "三折法") |
| 三折法。圖片來源：cooking23s.blogspot.com |
(9)
取出其中一份（開口朝上），用擀麵棍擀成長條狀，再用手輕輕捲起來，收口朝下，以無毒保鮮膜蓋好保濕。用同樣的步驟做出六個為止。室溫靜置 20 至 25 分鐘（此為第二次擀捲）。
Take one piece out with its sealed side up. Roll it with a rolling pin. Curl it up gently into a roll. Set it aside with its sealed side down and cover it up. Repeat the same process until you've made 6 of them. Leave them at room temperature for 20-25 minutes. (This is the second rolling.)
.jpg "第二次擀捲") |
| 第二次擀捲。圖片來源：cooking23s.blogspot.com |
.jpg "鬆弛") |
| 在室溫（約25℃左右）下鬆弛。圖片來源：cooking23s.blogspot.com |
(10)
把 15 公克的蛋黃與少許鹽及 4 公克的水拌勻，備用。
Mix well 15g of fresh egg yolk with a pinch of salt and 4g of water. Set aside.
(11)
把烤箱預熱到 160℃ 左右。
Preheat an oven to about 160℃.
(12)
麵團收口朝上，以手指從中間壓下，將兩端往中間捏合，用擀麵棍稍微壓扁，尤其邊緣要壓薄一點，形成外薄內厚的圓片，包入內餡，以虎口收麵皮，慢慢地邊轉邊收口，收口務必密實捏合，輕輕滾圓，收口朝下，用無毒保鮮膜蓋好保濕。以同樣步驟做出合計六個為止。
Put a roll with its sealed side up on the counter and press its centre with your finger. Pinch the 2 sides close. Press it into a thick disc with a rolling pin. Put a ball of the filling in the centre and fold it into a ball. Pinch the opening carefully and tightly while rotating the ball slowly. Round it gently. Set it aside with the sealed side down and cover it. Repeat the process until you've made 6 balls in total.
.jpg "自製蛋黃酥") |
| 用食指或拇指往中間壓下去。圖片來源：cooking23s.blogspot.com |
.jpg "台式蛋黃酥") |
| 將兩端往中間捏合。圖片來源：cooking23s.blogspot.com |
.jpg "食譜教學") |
| 以擀麵棍稍微擀扁。圖片來源：cooking23s.blogspot.com |
.jpg "蛋黃酥包法") |
| 以虎口邊轉邊收麵皮。圖片來源：cooking23s.blogspot.com |
(13)
用羊毛刷在表面抹上蛋黃水。過兩分鐘後，再抹第二次。
Apply the egg yolk liquid on their surfaces with a goat hair brush. 2 minutes later, apply the egg yolk liquid on their surfaces for the 2nd time.
.jpg "抹蛋黃水") |
| 抹蛋黃水。圖片來源：cooking23s.blogspot.com |
(14)
在每一顆上面撒上一些黑芝麻粒。
Put some sesame seeds on each of them.
.jpg "食譜做法") |
| 進烤箱前的樣子。圖片來源：cooking23s.blogspot.com |
(15)
進烤箱，以實際溫度約 160℃ 烤約 25 分鐘後，將烤盤前後對調，再烤約 10-15 分鐘後出爐即大功告成。
Bake them at about 160℃ (the actual temperature) for about 25 minutes. Turn the baking tray around. Bake them for another 10-15 minutes or so. Then, voila!
.jpg "蛋黃酥") |
| 記得擺一個烤箱專用溫度計以掌握實際烤溫，除了放在烤盤上以外，也可擺在烤箱最底部，這樣更能避免受到烤盤移動干擾。圖片來源：cooking23s.blogspot.com |
.jpg "自製蛋黃酥") |
| 蛋黃酥成品。圖片來源：cooking23s.blogspot.com |
.jpg "臺灣蛋黃酥") |
| 第一次擀捲採用三折法能讓餅皮層次較明顯，若等到烤好隔天再吃，餅皮層次也會因為分比較開而看起來更明顯。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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(1)
鹹鴨蛋的蛋黃先泡過高粱，吃起來比較不會有腥味。如果沒有高粱，也可用米酒或別種酒代替。
Soak the salted duck egg yolks in sorghum liquor beforehand to eliminate the gamey taste. You can also use rice wine or other kind of alcohol.
(2)
如果買到冷凍的鹹蛋黃，要記得先退冰。最好是用現敲的鹹蛋黃，吃起來軟綿香醇，可參考我先前發表的「鹹蛋做法」。
If you buy frozen salted egg yolks, remember to defrost them first. It's best to use freshly made salted egg yolks, which have smooth texture and smell really great after baking. Watch "How to Make Salted Eggs" for reference.
(3)
烏豆沙若要用做蛋黃酥的餡料，太濕會在烤的時候爆開，但是也不能太乾，蛋黃才包得住。我的烏豆沙餡食譜上寫的炒好後的烏豆沙重量，是僅供新手參考的一個大約的數字，主要還是要以炒到「不沾刮刀」作為主要判斷依據（炒到烏豆沙不黏刮刀就差不多好了）。自製烏豆沙餡做好後，若沒有要當天使用，也沒有搓成丸狀，可放入密封保鮮袋鋪平密封好冷藏，而由於冷藏後會變硬、不好塑型，要用之前可再加一些水炒過，或者在烤蛋黃的時候，把壓扁冷藏過的烏豆沙餡放在烤盤上，然後把烤盤放在烤箱上方（烤箱外面）約五分鐘，利用烤蛋黃的烤箱外部熱能使其恢復柔軟度。由於自製烏豆沙餡的糖量與油量都不高，加上豆沙冷了之後本來就會比較乾（放越久會越乾），可以用無毒保鮮膜或塑膠袋塑型，如果還是覺得很乾無法成糰，可再加點油成糰，但別一下加太多，以免爆餡。如果烏豆沙餡已先包好蛋黃、搓成丸狀後才冷藏，之後改天在做油酥皮時即可取出回溫，等包製完成其實內餡也已恢復成常溫，進烤箱後的烤溫和烤的時間即可參考此食譜的做法。
If you need to preserve the homemade smooth red bean paste in a fridge, you had better stuff the salted egg yolks inside the paste and round them into balls beforehand for making yolk pastry. On the day of making yolk pastry, just leave them at room temperature while you are making the dough of the pastry layers.
(4)
先把油皮揉過，這樣待會才比較好包，蛋黃酥看起來也會比較漂亮。
Knead the dough so that it'll be easier to handle later and the pastry can look prettier.
(5)
先把油皮在室溫靜置二十分鐘，才會比較有延展性，但不能放太久，否則會造成油水分離。
Leave the dough at room temperature for 20 minutes to make it flexible. To avoid the separation of oil and water, don't leave the dough for too long.
(6)
油皮一定要蓋好，別讓它變乾，否則會很難包，也會影響到蛋黃酥的外型。
The dough of pastry layer 1 has to be covered all the time to prevent it from drying out, otherwise it won't be easy to handle and the shape of the pastry will be affected.
(7)
包餡的時候要慢慢推才不會破，這需要多加練習，包起來才會漂亮。
Push the dough slowly while stuffing so that it won't be broken. You have to practice many times to wrap it beautifully.
(8)
蛋黃液顏色的深淺不同，會影響到烤好後蛋黃酥表面顏色的深淺。
The colour of the yolk liquid will affect the colour of the surface of the baked yolk pastry.
(9)
最好是用羊毛刷來抹蛋黃液，抹起來才會好看。
It's best to use a goat hair brush so that the yolk liquid can be smeared beautifully.
(10)
如果希望蛋黃酥的表面沒有裂開的紋路，可以先烤二十五分鐘後才抹蛋黃液，用最快的速度抹兩遍後，再放回去烤至少十二至十三分鐘以上。這種做法要多烤兩三分鐘，蛋黃酥的內部才會熟。
If you don't like the lines on the pastry surface, quickly apply the yolk liquid 2 times only after the pastry has been baked for 25 minutes and then bake the pastry again for at least another 12-13 minutes. Using this method, you need 2-3 more minutes to bake the pastry so that the inside of the pastry can be well baked.
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| 照片下方這兩顆即是採用先烤後刷蛋液的方法。圖片來源：cooking23s.blogspot.com |
(11)
別用太高溫來烤，蛋黃酥比較不會爆餡，而且烤好的蛋黃酥放兩三天後，也一樣很酥哦。然而，不同烤箱的功率與上下火特性皆不同，食譜上的烘焙時間、烤溫等資料都是僅供新手參考用的一個數值，烤的時候需自己斟酌烤温、烤的時間與烤盤位置，判斷依據主要還是要以蛋黃酥的腰部摸起來有點薄殼感才能出爐，但不能壓太大力，否則會壓壞。
Baking at an adequate temperature can prevent the filling from bursting out and the pastry can still be very crisp even after 2-3 days. However, the efficiency and the characteristics of upper and lower heats are different among different ovens. The baking temperature, baking time, and baking tray's position need to be adjusted accordingly.
(12)
蛋黃酥切開後，如果有看到透明的皮，就表示沒熟透，下次要烤久一點。
The pastry is not well baked if you see any transparent layers after you cut the pastry in half, which means you need to bake it longer next time.
(13)
蛋黃酥的餡如果是用自製的烏豆沙，由於加較少的糖，做好的蛋黃酥只能在室溫下密封保存三天，冷藏保存七天，冷凍保存一個月。
Since homemade smooth red bean paste contains less sugar, the yolk pastry can only be preserved for 3 days at room temperature, 7 days in a fridge, or a month in a freezer.
(14)
恭喜網友 家菱 試做成功！ Congratulations on 家菱's success!
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(15)
恭喜網友 akikojenny 試做成功！ Congratulations on akikojenny's success!
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(16)
恭喜網友 Miranda 試做成功！ Congratulations on Miranda's success!
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(17)
恭喜網友 徐苗苗 試做成功！ Congratulations on lily_xu's success!
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(18)
恭喜網友 chubimamia 試做成功！ Congratulations on chubimamia's success!
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(19)
恭喜網友 Crystal 試做成功！ Congratulations on Crystal's success!
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(20)
恭喜網友 iam_chenhong 試做成功！ Congratulations on iam_chenhong's success!
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(21)
恭喜網友 雷殘 試做成功！ Congratulations on 雷殘's success!
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(22)
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(23)
恭喜網友 hey._.grass 試做成功！ Congratulations on hey._.grass's success!
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(24)
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