Alot of dishes fried with salted egg yolk start popping up everywhere at chinese restaurant, we have salted egg yolk crab, salted egg yolk prawn, salted egg yolk bittergourd, salted egg yolk pork ribs and etc etc.. And here's salted egg yolk cookies is getting common nowadays.
And since the ingredients were rather simple, I decided to give it a try.
Surprisingly, with the few ingredients, it can yield a melt-in-the-mouth cookies with the salted egg yolk aroma. Soft texture and crumbly.
If you like salted egg yolk, give this a try.
Recipe adapted from Kenneth Goh.
Ingredients : (makes 50 pcs)
2 salted cooked egg yolk (if uses salted raw egg yolk, will need to steam until firmed)
60 grams of butter
70 grams of plain flour or all purpose flour (add another 15g to replace milk powder)
30 grams of milk powder (I omitted this, don't have milk powder)
30 grams of potatoes starch (add another 15g to replace milk powder)
30 grams of icing sugar
1 egg yolk for egg washing
2 tablespoons of sesame seeds for decorating
Above : Salted Egg yolk (before steaming)
Above : Salted Egg yolk after steaming for 15-20mins. Mashed with a fork.
Step by Step:
1. Pre-heat oven to 165 degree Celsius. (I used 160C)
2. Cream the butter, icing sugar and salted egg yolk until light and fluffy.
3. Sift in all the flours (milk powder, potatoes starch and plain flour). Fold until it form a pliable dough.
4. Transfer to a lightly floured surface. Roll to about 1 cm thickness.
5. Use your preferred mould to mould the dough. Transfer to the baking tray.
6. Egg wash (1 egg yolk with 2 drop of water) and sprinkle with some sesame seeds (Black or white).
7. Bake in the pre-heated oven for 12-15 minutes. Let the cookies rest in the baking tray completely before store in an air tight container. Note that this cookies is very fragile when it is hot. Even when cooled, handle with care as it is sandy and melt in the mouth.
Note : If you find that the dough is sticky , pat your hands or dust the dough with more flour during shaping. You may need to floured the mould too before shaping.
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