Chinese New Year Cookies: Salted Egg Yolk Cookies
by Che-Cheh on December 16, 2011 5,244 views
in Cookies
Huh! Salted egg yolk cookies??? Yup you read that right. I was hesitating a little when I choose to make this cookie. Would it be yummy? Would it come out well? The answer is yes and yes. I’m so glad I tried this cookie. This is one of my new favorite cookies (together with Star Anise Cookies). The important key here is to use fresh salted egg. If you use non-fresh salted egg, the cookies will come out ‘foul’. LOL
Really-really delicious!
Left: Dry ingredients (flour, cornflour, baking powder, bicarbonate soda & milk powder)
Right: Butter, shortening, salt and sugar
The shortening that I used; transfat-free.
Notice the kinda less bright red-orange yolk at the bottom? This one is turning no good. I used it anyway since it doesn’t smell rotten.
Add mashed salted egg yolk and sifted dry ingredients to the wet mixture. Notice how chunky it becomes? Just use your hand to bring the dough together. Don’t mash the salted egg yolk too fine or you won’t be able to taste the salted egg yolk (still the flavour is there).
This is how the dough looks like.
Tsk, purposely bought the moon-shaped cookie cutter just for this.
I thought this looks like kids toys. Haha
Background is the egg wash and sesame seeds (black and white)
Rolling out the dough is really easy. When cutting the cookie, I use the cut-and-scoop method so that the cookie will cling inside the cutter. This way I can easily transfer to the baking pan without deforming its shape because it’s too soft to cut and then pick up from the table.
They’re ready for the oven!
Cookies are fragile when fresh hot out of the oven. Handle them with care and with love because they are gems!
What it taste like? Savory-a lil’ salty-crunchy-with aromatic salted egg yolk flavor. It’s very addicting. We ate and ate and ate… until there were non left. Sad. :(
My only wish is that I didn’t mash the salted egg yolk that fine. Maybe I’ll add an extra egg next round.
Do try this super unique cookie. I’m sure you would love it as much as I do.
Salted Egg Yolk Cookies
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2009)
Yields 190 pieces.
250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 tablespoon milk powder
3 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar
1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping
Method:
1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.
3. Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing)
5. Line baking paper on the baking pans. Preheat oven to 175oC.
6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
7. Bake for 20 minutes or until golden brown. Remove and cool completely before storing in airtight containers. (perfect baking time for my oven is 18 minutes).
Happy Baking!
Tagged as: Chinese, chinese new year cookies, Cookies, salted duck egg
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{ 17 comments… read them below or add one }
alamak…so fast CNY coming…..
Lovely cookies.
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Just a month plus away. Wohooo!
Yeah this cookie is very unique.
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I can smell the scent of Chinese New Year in the air now!
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I only feel the Christmas mood right now. Haha
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haha…. i want to made this cookies for my cny, can’t wait to try it! but afraid can’t keep too long time untill cny….. so i still need to wait in patient, haizzzzz
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Hi Jessy, same here… need to wait patiently for the best time. :) I plan to make them (my 2nd time) 2 weeks before CNY.
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Do you have to steam the salted egg yolk before smash it??
Am a bit confuse down here.
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Sorry, sorry, sorry, overlooked. You did mention that. :)
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Sorry for the confusing bit. I didn’t mention in the post photo but it’s there in the recipe.
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Looks and sounds good! Would love to make these for CNY this year. How long can I keep these cookies for in an airtight container?
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Hi! that’s the problem… I’ve no idea since my first bake didn’t last for a week (all ended up in the tummies). Haha
Anyway I plan to make them again for CNY about 2 weeks prior to chor yat. If you’re worry, you can make 1 week before CNY.
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Hi,
Once, big thanks again for this great recipe.
Have tried out and it’s true. We eat n eat n finish it in no time. Wahaha
Now 2 more of your great recipes added to my list.
A happy new year to u.
Gina
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Hi Gina, glad I can share. I find recipes from Flavours magazine do-able and some are quite nice. :)
Hahaha guess you have to make more!
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I try making it and it taste great! Gonna make more for CNY! Thanks for the great recipe!
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Hi Karen, cool! I’m planning to make 2 batches this CNY… that’s like nearly 400 salted egg cookies. Wohooo :D
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I just saw Ann of PigPigscorner post this yummy cookies. Sounds so good, must it add in my list. Thank you for sharing :)
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Hi Ann, thanks for dropping by. Hope you’ll like it. Cheers!
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