Wednesday, 8 February 2017

Salted Egg Yolk Cookies

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.


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


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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