Here we go! Salted Egg Cookies
The lunar new year is approaching real soon and i’m sure lots of home bakers are busy baking a storm in their kitchen. Honestly for me, i’m not fan of all these goodies. My job is to feed the family and friends after i’m done taking pictures for the blog. i just don’t have the habit of sitting down and munching on snacks but when i came across this recipe that i chance upon, i was more than ready to give it a try.
My family loves salted eggs! i on the other hand don’t fancy it at all! Such irony but i went ahead to bake it for them to try. i wasn’t expecting much, but the family proved me otherwise! The whole batch was wipe up in just 30 minutes! i had a piece to try, but that didn’t stop there.
it was such a melt in the mouth texture, with that nice salty aroma from the salted yolks! Awesome pairing! i stand corrected on my earlier expectation of this cookie! This is definitely a must bake and with such easy steps and recipes, i’m sure i’m going to make these all the time and not just for the lunar new year!
Adapted from : Messywitchen
Yields 120 cookies depending on cutter size
- 250g Plain Flour
- 20g Corn Flour
- 1g Baking Powder
- 1g Baking Soda
- 20g Milk Powder
- 8 Salted Egg Yolks (Steamed)
- 170g Unsalted Butter
- 4g Salt
- 80g Caster Sugar
- 1 Egg Yolk
- 1 Whole Egg
- Dash of oil
- Pinch of Salt
- Black and White Sesame Seeds
- Steam salted egg yolk, set aside to cool and roughly chop
- Preheat oven to 170C
- Cream butter, sugar and salt together till fluffy
- Add in all the sifted dry ingredients gradually
- Incorporate chopped egg yolks
- Roll to 5mm thickness and cut with desired cutter
- Brush with egg wash and top with sesame seeds
- Bake for 20 minutes
Topping with sesame seeds just to enhance the appearance.
Remember; we feast with our eyes! or camera :X
Melt in the mouth texture with a nice crunch from the sesame seeds! it’s almost a crime not to eat it man!
i hope you enjoy this recipe as much as i do