In addition to BBQ, you must try some sweet and rich mooncakes with salted egg yolk during the Mid-Autumn Festival.
If you want to make the popular pastry on your own, this video unveils the secrets of the 60-year veteran chef’s mooncake making skills and shares how dessert started his second life.
“As a baker, every day I work to spread blessings and happiness to people, so it’s a sacred job,” Xin Yu-jen, who has been baking for 13 years, said firmly about the mission of his work.
今年30歲的甜點師傅辛育仁接受The China Post訪問，回溯起當時踏入烘培的初衷，他侃侃談道，高中時開始跳舞，他熱愛街舞，曾經以為會跳一輩子的舞，當個舞者，前進德國參加世界街舞大賽。
In an interview with The China Post, the 30-year-old pastry chef Xin said that he started dancing in high school and loved street dance.
“I once thought I would dance street dance for the rest of my life, and I look forward to going to the World Street Dance Championship in Germany one day,” the chef said.
He practiced street dance every night but still had to earn money to support his family after graduation.
Therefore, graduating with a degree in food and beverage, he became an apprentice at a Sichuan food restaurant, starting with basic chopping of vegetables and slicing ginger.
However, the dream of becoming a professional dancer was still in his mind. As Xin was busy at the restaurant and his off-duty hours were not compatible with the group dance practice.
Afterward, he decided to work in a bakery where the working hours wouldn’t impact his leisure activities.
Even though I have to start preparing the ingredients and mixing the dough in the early morning, I have more time to practice after work, he said.
“It was really just a job for me at that time, dancing was my dream.”
The turning point in his life came on Mother’s Day, the second year of his apprenticeship.
To surprise his mother on Mother’s Day, he decided to wait for everyone else to finish work and stay in the kitchen on his own to make a unique Mother’s Day cake.
Reminiscing on that day, he said that he had re-buttered the outside of the cake dozens of times. It took him almost three hours to finish the cake, and when he got home, his mother was so impressed.
When he saw how happy his mother was when trying the homemade cake, he knew that he fell in love with baking.
“My life begins with dessert,” he said. Since then, Xin began to look for various recipes, and he went everywhere in search of amazing desserts.
Meanwhile, He chose to practice in the kitchen after work and even helped out in the kitchen on weekends and holidays.
To him, this job is more than just a job, it’s a chance to express his creativity.
“Do you know what the value of a pastry chef is? It is to see the expectant and happy faces of every customer standing in front of the bakery window display.”
“At the moment, all the hard work has become worthwhile.“
做蛋黃酥需要特別注意： | What you need to pay attention to when making a mooncake with salted egg yolk
鹹鴨蛋黃部分 | Salted duck egg yolk
選用新鮮現取的鹹蛋黃，不要買塑封包裝的那種，口感才會鬆軟 | Use freshly picked salted egg yolks, not the plastic wrapped ones, for a crunchy texture.
烏豆沙內餡部分 | Red bean paste for the filling
選用低糖的烏豆沙內餡 |Use Low sugar red bean paste for filling
餅皮部分 | Flaky pastry
使用無水奶油比一般奶油製作出來的成品更酥 | Using clarified butter produces a crispier pastry than regular butter.
烘烤部分 | Baking
烘烤前均勻擦上三層蛋黃液，烘烤溫度建議180度以上 | Before baking, rub three layers of egg yolk evenly and baking temperature is recommended to be above 180 degrees.
保存部分 | Preservation
放入冰箱冷藏保存7天，包裝密封好以免酥皮受潮 | Store in the refrigerator for 7 days and seal well to prevent the pastry from moisture.