Salted Egg Yolk Cookies using Top Flour
- Google and found the same recipe but posted by different bloggers.
Salted egg yolk cookies
Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour (i used Top Flour)
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I 3)
75 g unsalted butter - softened at room temperature
10 g shortening
1/4 tsp salt
40 g caster sugar
1 egg yolk (for glaze)
1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)
Method :
1. Steam the salted egg for about 5 mins or until cooked. Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy.
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks. Beat until just combined to form a dough. Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly. Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness. Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper. Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.
8. Cool cookies completely before storing in air tight containers
Salted egg yolk cookies
Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour (i used Top Flour)
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I 3)
75 g unsalted butter - softened at room temperature
10 g shortening
1/4 tsp salt
40 g caster sugar
1 egg yolk (for glaze)
1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)
Method :
1. Steam the salted egg for about 5 mins or until cooked. Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy.
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks. Beat until just combined to form a dough. Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly. Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness. Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper. Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.
8. Cool cookies completely before storing in air tight containers
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