氣炸鍋奶黃月餅Airfryer Custard Mooncake
疫情之下人人都變廚神，嚟緊中秋節一定要挑戰整奶黃月餅。奶黃月餅奶味香濃，外皮金黃亮澤，無論送禮定係整俾屋企人食，都顯得特別有心思。
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1先做奶黃餡Prepare custard filling 將蛋黃、糖、椰漿、奶粉、吉士粉及麵粉放入細煲內，用打蛋器攪勻，小火加熱，邊煮邊攪拌，煮至濃稠便可熄火。
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2咸蛋黃放入氣炸鍋，120度炸10分鐘，完成後趁熱用叉壓碎備用。Place salted egg yolks into an air fryer, bake at 120C for 10 minutes, smash with a fork while it is hot.
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3然後加入咸蛋黃碎及牛油，拌勻便可。Add in salted egg yolks and butter, and blend well.
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4用保鮮紙包覆奶黃餡，放入雪櫃雪1小時至硬身。Cover custard filling with a plastic wrap, freeze for an hour until hardens.
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5製作外皮Prepare the crust： 牛油室溫軟化，用打蛋器攪拌至滑身，再加入蜜糖及煉奶拌勻。Soften butter at room temperature, whisk them with an electric mixer until smooth, mix in honey and condensed milk.
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6然後篩入粟粉、吉士粉、低筋麵粉，搓成一軟滑麵糰Sieve in corn starch, custard powder, cake flour, knead into a smooth dough.
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7用保鮮紙包覆，室溫靜置15分鐘。Wrap dough under a plastic wrap, let rest at room temperature for 15 minutes.
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8接著將麵糰平均分成6份，每份 約25克，然後搓圓備用。Parts dough into 6 portions, each weights about 25g, round them and set aside
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9組合Combining and shaping： 從雪櫃取出奶黃餡，取一外皮，用手壓平，將外皮慢慢包覆奶黃餡，要確保內餡被完全覆蓋，沒有裂縫。Remove custard fillings from fridge. Take 1 portion of dough and wrap it around a custard ball completely, make sure there is no gap.
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10重覆步驟直至用完所有材料，再次放入雪櫃雪半小時至硬身Repeat this step until all ingredients are used, fridge them for half an hour until harden
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11然後往工作枱灑上少許麵粉，月餅模內也灑上麵粉以防黏手Flour the working table, and the moon cake mould to avoid sticking.
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12將麵糰稍稍搓至橢圓形，然後放入月餅模，用力按壓後推出，重覆以上步驟直至完成6個月餅Shape doughs into oval shapes, put one into a mould, press hard let push it out, repeat until all 6 moon cakes are made.
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13將月餅放入氣炸鍋，用200度焗5分鐘，取出掃上蛋漿，再用180度焗3分鐘，然後掃上糖水，最後用180度焗2分鐘，即成。Put the mooncakes into an air fryer, bake at 200C for 5 minutes, brush on some egg wash, bake again at 180C for 3 minutes, then brush a layer of syrup on top, bake at 180C for 2 minutes lastly, do
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