基本麵糰 (油皮) (可做 8 個 Yield 6 cookies)
• TOMIZ 日本準強力粉 (BAGUETTE FLOUR FRANCE) | 100619 | 110 gm
• RedMan 細砂糖 (Fine Sugar) | 1416 | 13 gm
• RedMan 海盐 (Sea Salt) | 58416 | 1 gm
• GOLDEN 無水奶油 (Creamery Butter) | 65917 | 45 gm
• 水 (Water) | 10683 | 45 gm

內餡
• RedMan 流沙鹹蛋黃 (FROZEN CUSTARD DOUBLE FILLING 35G-12PC) | - | 8 pcs

基本麵糰 (油酥)
• TOMIZ 日本準強力粉 (BAGUETTE FLOUR FRANCE) | 105090 | 65 gm
• RedMan 細砂糖 (Fine Sugar) | 65917 | 35 gm
• RedMan 海盐 (Sea Salt) | 100858 | 5 gm

**作法**
1. 面粉，盐和细砂糖，倒进钢盆里。
2. 加入奶油和水。
3. 混合所有的材料，直到面团均匀光滑，静置30分钟以上。
4. 最后分割每个50克重备用。

**作法**
1. 奶油，南瓜粉与过筛后的低筋面粉混合均匀。
2. 分割成每等份25克，用保鲜膜盖住，静置30分钟（天热时可移至冷藏）。
3. 取一油皮包入一油酥，收口朝下，杆成长条状。
4. 卷起后静置10分钟。
5. 再次杆成长条状后卷起再静置10分钟后对切。
6. 取一个油皮油酥面团包入一个流沙咸蛋黄馅，收口向下。
7. 以烤温180度先烤10分钟，再以170度烤15~20分钟（切记温度勿过高，以免过度上色）。

1. Preheat the Oven : Always preheat your oven to ensure consistent baking. Use an oven thermometer to check the accuracy of the temperature.
2. Baking in Stages : Start baking at a higher temperature for the first part to set the outer layer, then reduce the temperature to allow the inside to cook without over-browning the crust.
3. Cool Completely : Let the mooncakes cool on a wire rack after baking. This helps them firm up, allowing the filling to thicken slightly.
4. Serve Fresh : For the best texture and flavor, serve the mooncakes fresh on the day of baking. If you must store them, keep them in an airtight container at room temperature.