Receta Salted Egg Yolk Cookies 咸蛋黄酥饼
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Salted Egg Yolk Cookies 咸蛋黄酥饼
These Salted Egg Yolk Cookies are getting very popular these days especially among the Facebook baking groups. I too became very keen and eager to give it a try and when I saw Zoe's post of a smaller portion recipe, I just couldn't wait to jump into the bandwagon to join in the fun. These cookies are melt-in-your-mouth and very addictive. I like the combination of an in between not so sweet and savoury taste, crumbly texture together with a slight hint of salted egg aroma. Will I bake more? Certainly!
Salted Egg Yolk Cookies
Ingredients:
- 85g butter, softened at room temperature
- 40g caster sugar
- 2 cooked salted egg yolks, mashed finely (about 25g)
- 125g plain flour
- 10g corn flour
- 1/8tsp baking powder
- 1 egg yolk, lightly beaten to glaze
- black sesame seeds to sprinkle
Method:
With an electric mixer, beat butter, sugar and a pinch of salt until light and fluffy.
Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula.
Stir in the mashed salted egg yolks and use hand to knead to form to a soft dough (do not over knead). Wrap dough in cling wrap and allow it to rest in fridge for at least 30 minutes.
Line baking trays with baking paper and preheat oven to 170 deg C.
Place dough on a lightly flour surface to roll into 3mm thickness and cut them into shapes using your desired cookie cutter.
Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake for about 15 minutes or until golden brown.
Cool down cookies completely before storing into an airtight container.
85克 牛油，室温软化
40克 细糖
2个 熟咸蛋黄（约25克），压烂
125克 普通面粉
10克 玉米粉
1/8茶匙 发粉
1个 蛋黄，打散 - 刷於表层
倒入蛋黄，用手拌匀致成软面团即可。用保鲜纸包好，放进冰箱冷藏最少30分钟。
取出冷藏面团，撒上适量面粉擀成3mm厚度，用饼模盖成自己喜欢的形状。
刷上蛋液及撒上少许黑芝麻，送进预热烤箱烤约15分钟至金黄色即可。