这个食谱看来也不用我多介绍了，家喻户晓的一个上好食谱。之前看过很多食谱都只用吉士粉（蛋黄／卡士达粉）后来现在盛行的就是芝士粉上海月饼。那到底要吉士粉还是要芝士粉呐？？ 后来我就两样都加，因为蛋黄粉有帮助饼皮色泽也有蛋黄香，而芝士粉则有咸咸芝士香，这样可以一举两得。。。好叻！！
这里咸蛋黄很贵所以这次尝试了Carol老师的自制咸蛋。蛋开封的时刻很紧张因为毕竟等了45天。Yeah！蛋打出来好美，而且也不会太咸。试验成功。开心！！
自製鹹蛋 (Salted Eggs)
材料 Ingredients:
10個新鮮鴨蛋(或雞蛋) 10 fresh duck /chicken eggs (I used organic eggs)
780g冷水, 780g cold water
20g米酒, 20g rice wine
200g鹽 200g salt
乾淨玻璃瓶1個 1 clean sterile bottle
(液體量必須能夠淹過所有雞蛋,液體量與鹽的比例約4:1)
(Liquid should cover the eggs. The ratio of liquid and salt is 4:1)
做法／ Method:
1.將冷水加入鹽煮沸放至冷却,鴨蛋洗乾淨擦乾
Add salt into water and bring to boil. Remove from stove and leave to cool. Wash the eggs and dry them.
2.將米酒加入到放涼的鹽水中
Add rice wine into the cool salt water.
3.鹽水倒入乾淨玻璃瓶中
Pour the salt water into the prepared bottle.
4.將鴨蛋放入密封
Carefully put the eggs into the bottle and seal it. (I use a cling wrap to cover the to and close the bottle tight.
5.整罐放置到陰涼的地方60天（我放45天）
Place the bottle of eggs in a cool area. Leave it for 60 days (I left mine 45 days)
6.鹹蛋打破取出蛋黃, 轻轻用水洗掉附在蛋黄上的蛋白。洒上米酒，蒸10分钟至熟，即可運用在糕餅中。（蒸熟的蛋黄如果没有即刻使用，可以放在冷库，要用时回室温就可）
Crack the eggs, discard the egg whites. With running tap water, gently was the egg yolks so that there is no residual egg whites adhere on the yolks. Sprinkle with some rice wine and stem for 10 minutes. Leave them to cool. The yolks are now ready to be used in mooncake.
(Wrap unused steamed yolks in cling wrap and put in a container. Keep in freezer. Return to room temperature before use again)
食谱参考：Carol自在生活
上海月饼 Shanghai Mooncake
A料:
120g 牛油 120g butter
40G 糖粉 40g icing sugar
1 1/2 TBSP奶水
1.5 tbs milk
B料:
1大匙芝士粉 1 Tbs parmesan cheese
powder
1大匙吉士粉（蛋黄粉／卡士达粉）1 Tbs custard powder
1 大匙粟粉 1 Tbs corn flour
180G低粉 180g low protein
flour
装饰：Decorating
丁香 Cloves
丁香 Cloves
杏仁片
Almond flakes
做法：
1）准备馅料： 莲蓉60g包入一粒咸蛋，备用。
Prepare filling:
store bough lotus divide to 60g each and wrap with one yolk , set aside.
2)把A料打至松发, 加入B,呈软面团
把面团放入冰箱冷冻20分钟, 取出分成每份50g。
Beat
ingredients A till pale and fluffy , add
in B to make a soft dough. Wrap the dough in cling wrap and rest in the fridge
for 20 mins. Divide the dough to 50g
each.
3)将皮料包上馅料，以丁香和杏仁片装饰。
Wrap the
filling with the dough. Decorate with cloves and almond flakes.
3）预热烤箱,180C,烘十分钟，出炉，扫蛋黄，再烘18－20分钟约30分钟至表面呈金黄色。
Bake in
preheated oven 180C for 10 mins, take out the mooncake and brush with egg wash.
Continue to bake for 18-20 mins or until golden.
食谱参考：鲸鱼蓝蓝小窝居
