Salted Egg Cookies

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When Kenneth (Guai Shu Shu) posted these cookies, I was sold by the interesting flavor and told myself that I must try it out. A savoury cookie will be a yummy change as most CNY snacks belong to the sweet type. These cookies became so popular in the FB groups and many people have tried it and all relishing about it! This inspired me so much that I must add it to my already long baking list for CNY. And I am so glad that I did (^-^) Only “complaint”? I should have tripled the recipe and made more!

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{RECIPE}

* Adapted from Guai Shu Shu Salted Egg Yolk Cookies (蛋黄酥饼)

Ingredients:

2 salted cooked egg yolk (if uses salted raw egg yolk, will need to steam until firmed) *As my family likes stronger taste, I would increase the salted egg yolks to perhaps 3-4 the next time.
60 grams of butter
70 grams of plain flour
30 grams of milk powder
30 grams of potato starch
30 grams of icing sugar
1 egg yolk for egg washing
2 tablespoons of sesame seeds for decorating *I used both white and black sesame seeds

Method:

1. Pre-heat oven to 165 degree Celsius.
2. Cream the butter, icing sugar and salted egg yolk until light and fluffy. Sift in all the flours (milk powder, potato starch and plain flour). Fold until it form a pliable dough. Transfer to a lightly floured surface. Roll to about 1 cm thickness. *I did not roll out the whole dough, instead, I just pinched a small ball each time and flattened it.
3.Use your preferred mould to mould the dough. *With the small ball of dough which I have flattened, I placed it on my palm and used a cutter to cut out the shape. The dough, as mentioned by Kenneth in his blog, is very soft and not that easy to handle. Transfer to the baking tray. Egg wash (1 egg yolk with 2 drop of water) and sprinkle with some sesame seeds (Black or white). Bake in the pre-heated oven for 12-15 minutes for 165 degree Celsius. 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.

These cookies are a must-try! Like what the Chinese name suggested, they are very 酥脆, and with nice tinge of salted egg and buttery flavor. Will definitely be baking these again next year! (^^)

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