我也想吃蛋黃酥!I Want Salted Egg Yolk Pastries!

繼續雙語閱讀|Read in Mandarin & English

中秋節近在眼前,在這個家人團聚烤肉、送禮吃月餅的日子裡,我人在都柏林遙遠的想念台灣的家人和美食。我本來就很喜歡吃蛋黃酥,再加上一點思鄉,我決定如果買得到鹹鴨蛋,就要自己做低醣版的蛋黃酥。昨天去了一趟亞洲超市,只買得到新鮮的鹹鴨蛋,得自己回家煮熟、烘乾,雖然有點麻煩,但我還是買了。

Mid-Autumn Festival is around the corner, a festive time when family gather and BBQ all day, visiting friends and relatives to gift one another moon-cakes and stuff. I am here in Dublin missing all those hustling and bustling, my family and all the amazing food. I’ve always loved the salted egg yolk pastries and now coupled with a feeling of nostalgia, I decided to make my own low-carb version of salted egg yolk pastries, provided that I could get the salted egg yolks in an Asian supermarket. I went to the market yesterday evening and could only get fresh salted eggs which need to be cooked and baked before being used in the pastries, albeit troublesome, I bought it anyways!

 

誰知道製作蛋黃酥最麻煩、最累的地方不是鹹蛋黃,而是自己炒無鹽無油的紅豆沙,我炒到手都快斷了,但是炒出來的紅豆沙沒有加植物油、沒有精緻糖、也沒有添加物,非常原味健康,雖然紅豆是碳水,但是這樣的好碳水我覺得很可以~

Who knew that preparing salted egg yolks were the least cumbersome part of the bake. It took me forever to prepare the mashed red beans without added sugar, vegetable oil and other additives. The mashed red beans I made is nice and healthy, though it is loaded carbs I’m gonna count it as good carbs!

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第二困難的就是包餡了,因為我沒有豬油,所以我的外層只有無鹽奶油和杏仁粉,油份和彈性不夠很容易裂開,包到第四顆才順手,最後忘了買黑芝麻,所以就以白芝麻裝飾囉!

The second most difficult part when making the pastry was to wrap and shape the pastry. I didn’t have lards that’s called for in the recipe so I used unsalted butter only which resulted in a less elastic dough that cracks rather easily. I couldn’t make my pastries look nice until my forth attempt. I also forgot to get some black sesame so I used white ones instead to garnish the top in the end.

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昨天半夜才開始做蛋黃酥,烤完出爐都已經半夜兩點多,應該放涼再吃的還是忍不住先吃了一顆!

I only began to make the pastry pass midnight yesterday and by the time they were baked it was already two in the morning. Though it is best served cool I couldn’t wait to devour one already!

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自己做蛋黃酥雖然耗時,但是一整口咬下去的時候,覺得很滿足啊~除了皮的口感是鬆軟,不是傳統的酥鬆多層次以外,味道很棒!雖然一個低醣蛋黃酥的淨碳水不到6克,但是熱量也是沒在客氣的,你懂的哈哈哈。

It took time for sure to make your own salted egg yolk pastries however the first bite made it all worth it. The pastry was soft and creamy, though it is not as layered and dry as the traditional ones it still tastes great. One salted egg yolk pastry’s net carb is less than 6 grams but that doesn’t mean it had little calories you know what I’m saying? Lol.

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祝大家中秋節快樂啦~

Happy Moon Festival everyone!

 

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