Hi
Today is the 12th day of Chinese New
Year.
I would like to wish all the Chinese who visits my
blog, a happy and blessed Chinese New Year!
It has been awhile since my last bake in November 2016. Yes. I
have been very busy even until today. It
seems like time is passing so fast that I am constantly catching up with things
that I haven’t completed.
This is one of the CNY cookies which I baked for this
year. Over the years, I have tried
baking variety of CNY cookies. But now,
due to work and some other commitment, I can only go for guaranteed success CNY
cookies. How I know they are guaranteed
success? The recipes which I adapted are
from bloggers whom I know personally and this recipe is none other than Cheryl Lai (Baking Tai Tai). She has made and tested a few variety of
Salted Egg Cookies and so I’m sharing one of her recipe today! It’s easy, fuss free and amazingly good.
This version of salted egg yolk cookies uses salted
egg paste instead of salted egg yolk from scratch. Cheryl has recommended Feng He Garden salted
egg paste. It is good for those who
prefers not to have too strong of salted egg yolk taste and yet able to savour
a subtle taste of it. The cookies was very fragrant due to the tiny
pieces of curry leave in the paste but the taste was quite blend when they were
freshly out from the oven. However, it
turned out to be amazingly flavorful the next day. Try this if you are able to get hold of Feng
He Garden Salted Egg Yolk Paste.
HAPPY
BAKING!
INGREDIENTS
Recipe
by Baking Tai Tai
100g Salted
Butter softened to room temperature
40g Caster
sugar
120g Feng
He Garden Salted Egg Yolk Paste
230g Cake
flour
2 Egg
yolk for egg wash
White
sesame seeds
METHODS
1)Sift the flour and set aside.
2)Beat the softened butter till creamy
before adding caster sugar and beat for about 2-3 minutes. Then add in the salted egg yolk paste and mix
well together.
3)Mix in the sifted flour in 2
additions. Mix till a soft and pliable dough is formed.
4)Divide dough into 10g each and place
them on the lined baking tray.
5)Apply egg wash and sprinkle some white
sesame seeds before brushing 2nd layer of egg wash. [I toasted the
white sesame seeds beforehand, in the oven until it is fragrant]
6)Bake in the preheated oven, 170°C for
10 mins and lowering to 150°C for another 15 mins or until the surface is
golden brown.
7)Cool on the wire rack before storing
into air tight container. Cookies are
best consumed on the next day.
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