Monday, January 16, 2017
2:09:00 AM
The super melt-in-your-mouth and fragrant salted egg yolk cookies!
3x of the recipe below yield me about 2 medium size red CNY bottles.
Remember to cook the salted egg yolk(try not to microwave)
Ciao!
Makes about 60 very small one-mouthful size cookies
85g unsalted butter, softened at room temperature
40g caster sugar
1/8 tsp salt
2 cooked salted egg yolks, mashed (one of mine is double yolks but they are very small :p)
125g all purpose flour
10g corn flour
1/8 tsp baking powder
1 egg yolk, lightly beaten to glaze
black sesame seeds to sprinkle
Using a wooden spoon or an electric mixer, beat butter, sugar and salt until light and fluffy. Sift flour, corn flour, baking powder into the butter mixture and use a spatula to mix until the flour mixture is totally absorbed into the butter mixture. Then stir in the mashed salted egg yolks and gather the crumbs to form a soft pliable dough. Wrap dough in cling film and allow it to rest in the fridge for at least 30 mins.
Line baking trays with baking paper and preheat oven to 170°C
Place dough on a lightly floured surface to roll into 3 mm thickness and cut them into shapes using your desired cookie cutter. Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake for 15 mins or until golden brown. Allow the cookies to cool slightly on the baking trays for 10-15 mins. Transfer them onto a wire rack and allow them to cool completely.
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