Thursday, February 13, 2014

Salted Egg Yolk Cookies



Hello everyone, I am again not active in blogging as my fil has admitted hospital since last week and he might need to undergo a big op. Thus busy rushing between home, office, hospital, dear daughter's school and tuition.

As tomorrow is end of CNY, I better quickly post this up so at least still can send the CNY greeting to my readers, hope I am not too late.

May your life is free of worry and fear ;
instead may you have happiness, good health and success all the year! 
Wishing you a happy and prosperous Chinese New Year!

 This recipe has been shelved it for long long time, finally I decided I should give it a go for my CNY cookies collection. The cookies dough is not easy to manage, too soft that I hardly can shape out using cookie cutter. So, instead of roll out in a big disc, I weighed 6g each dough then I flatten it and cut out the shape from the 5g dough disc. More time consuming but much more easier for me to manage the dough. I guess I had flatten the dough too much that the cookies came out thin. The cookies also came out to be very crumbly and so fragile, they are not only melt in your mouth, they "melted" when you touches them lol. I am not sure is it due to over mix the dough or due to other reasons?

Recipe adapted from Pig Pig's Corner and Frozen Wing

Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I used 3)
75 g unsalted butter - softened at room temperature
10 g shortening (I used butter)
1/4 tsp salt
40 g caster sugar

1 egg yolk (for glaze)

1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)

Method :

1. Steam the salted egg for about 5 mins or until cooked.  Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy. 
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks.  Beat until just combined to form a dough.  Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly.  Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness.  Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper.  Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.  
8. Cool cookies completely before storing in air tight containers

The cookies are very fragrant, buttery and with hint of salted egg yolk taste but people can detect it only after I told them. The sweetness is just nice for us too. It is indeed very addictive that you will keep wanting for more. A lot of relatives and friends actually given thumbs up. I will definitely bake again to get a more "solid" version.


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