Oh this is very addictive. There is not much of salted egg yolk taste. There is more of buttery taste with a hint of salted egg yolk smell.
This recipe is adapted from Bake for Happy Kids - Melt in your mouth Salted Egg Yolk Cookies. It doesn't yield that many pieces with my chosen cookie cutter, so I suppose I'll double the recipe the next round.
- 85g salted butter, softened at room temperature
- 40g caster sugar
- 2 salted egg yolks
- 125g all purpose flour
- 10g corn flour
- 1/8 tsp baking powder
- 1 egg yolk, lightly beaten to glaze
- black sesame seeds to sprinkle
- Steam the salted egg yolks for 10 minutes. Mash the salted egg yolks and set aside to cool.
- Cream butter and sugar until light and fluffy.
- Combine flour, corn flour and baking powder and sift the flour mixture into the butter mixture.
- Stir until well combined.
- Stir in the mashed salted egg yolks and gently knead to form a soft pliable dough.
- Roll the dough into 3 mm thickness and wrap dough in a cling film and allow it to rest in the fridge for at least 30 minutes. (I left it overnight.)
- When ready to bake, take the dough from the fridge and cut them with a cookie cutter.
- Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake in a preheated oven at 170°C for 15 minutes or until golden brown.
- Allow the cookies to cool on the baking trays before storing them in an airtight container.
|Cutting the dough into some shapes...|
|Ready for baking...|
|This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.|