Earlier this year, the hype about salted egg started. When everyone was into everything-salted-egg-yolk during the Chinese New Year, I was wondering what is this craze about.
It was a recent trip to Taiwan that I bought a salted egg yolk snack and I fell in love. Not deep enough to love everything that is coated with salted egg yolk, but enough to attempt in baking one for Chinese New Year.
Salted Egg Yolk Cookies (makes ~75 with flower cookie cutter)
Adapted from Baking Tai Tai
100g salted butter (softened to room temperature)
50g caster sugar
4 cooked salted egg yolks (steamed for 10mins and mashed)
200g cake flour
1 egg yolk for egg wash
Black/ white sesame seeds
1. Cream butter
2. Add sugar and beat till small peak formed
3. Add in mashed salted egg yolk and mix well
4. Fold in cake flour with a spatula in two additions till dough formed
5a. Divide into balls of 10g each OR
5b. Chill for 30 mins, roll to 5mm thick and cut with cookie cutter
6. Egg wash and sprinkler with sesame seeds (slightly press down)
Bake 160degree c, 15 – 20 mins (till golden brown)
– can x1.5 or double the portion of salted egg yolk if you prefer something distinct
– i used top and bottom heating
– i used 1 egg yolk to egg wash 2.5 portions of cookies
Love the texture. Love the sweet + savoury. Love the easiness of the recipe.