蛋黃酥 - Taiwan Mooncake

[中文]
我今天加班一回家就眼睛一亮，哈哈，我有新東西可以寫了，原本以為要等到明年中秋節，沒想到我媽今天就心血來潮做了一大盤，我可有口福了，你們也有眼福囉！ ##CONTINUE##


我們一看到照片當然就知道是「蛋黃酥」啦，但外國人可不見得，不過就算常吃蛋黃酥但大部分的人也都要等到中秋節，不像我可以在寒冷的冬天吃到熱騰騰的蛋黃酥(流口水啦)。而我媽這次做了三種口味，當然也是一步步開發而來的。第一種就是最普遍的「豆沙蛋黃」，最近流行低膽固醇食品，因此使用了素蛋黃也就是用起司做成的冒牌蛋黃，不過還好吃起來真的差不多，也多了一股香味；另一種是最近也滿流行的「豆沙麻糬」，以前有做過麻糬包豆沙、豆沙包麻糬，但最好吃的方式就是豆沙包麻糬再包豆沙，也就是最費工的三層餡，這次也是這種包法，我的口水又止不住啦；第三種口味就是我媽自己喜歡的芋頭餡料，喜歡芋頭的人也不能錯過。有時候我媽沒偷懶的話，豆沙或芋頭沙還會自己做，不過大多時候都沒空，所以還是到外面買豆沙或芋頭沙。

蛋黃酥應該算是月餅的一種，但查了半天也不知道其由來何方，只知道是道道地地的台灣味。我吃過的月餅只有這種蛋黃酥類的和廣式月餅類的兩種，蛋黃酥類的還有吃過綠豆碰和冰沙餡餅，廣式月餅就是蓮蓉、棗泥等各種口味，再加上最近流行起各式各樣亂七八糟的變種月餅，還真是令人眼花撩亂，但最後還是覺得最傳統的烏豆沙蛋黃的蛋黃酥最好吃 (Y)

蛋黃酥最重要的就是它的皮要考的酥酥脆脆，這都要靠肥死人不償命的酥油來達成目的，再包入高熱量的豆沙和高膽固醇的鹹蛋黃，外皮擦上油油亮亮的蛋汁，再灑點富含油脂的芝麻，這就是讓吃不飽的古人偶而增添能量的聖品，但對脂肪過於囤積的現代人來講，就只能小心翼翼的淺嘗即止了。不過我可以體會美食當前卻得坐懷不亂的痛苦，所以我等一下要再去吃半個好了 *-) (迷之音:真的只吃半個嗎)


[English]
Here a special new thing comes, the Taiwan mooncake! The Mooncake is one of traditional Chinese dessert especially for Mid-Autumn Festival. I don't want to explain this festival now, maybe next year instead. Although Mid-Autumn Festival already passed (August 15 in Chinese calendar), my mom still bakes them to feed us like pigs :p In fact, she will give some to her friend as a gift. As you can see, the appearance in my picture is very different from that in Wiki because this one we eat is Taiwan Style and we call it "Yolk Pastry".

You can understand the key point of Taiwan mooncake from its local name: "yolk" and "pastry". The most common and traditional way is to fill with sweet bean paste and a salted egg yolk inside. The black bean paste and yellow yolk represent dark sky and a light moon respectively. Besides, the salted egg yolk is able to balance the sweet of bean paste. Nowadays, fat people so afraid of Cholesterol, especially in egg yolk, that we can buy fake yolk instead. It made by cheese and smells better. The other primary role "pastry" is the most difference from other styles mooncake. Only the skin of Taiwan mooncake made by puff pastry, just like another famous Taiwan dessert "Suncake". The puff pastry skin looks laminated as thousand skin and tastes crisp.

The mooncake has a variety of fillings from traditional ones "Lotus Seed Paste" or "Jujube Paste" to modern ones "ice cream" or "coffee". My mom also bakes a very popular sort this time: "Bean Paste with Mochi". This way comes from Japanese style and has an effect that balance sweet like yolk. Some people enjoy the taste combined with crisp pasty and sticky mochi. In addition, my mom bake her favorite filling, Taro Paste, too. However, I still prefer the most traditional one, sweet bean paste and egg yolk.