Salted egg yolk became such a craze in Singapore since 2 years ago. Other than the traditional ‘zi-char’ dishes like salted egg yolk crabs, salted egg yolk pork, salted egg yolk fish, salted egg yolk sotong, salted egg yolk Prawns. You practically get all sorts of creations like salted egg yolk ice cream, salted egg yolk lava crossiant, salted egg yolk potato chips, salted egg yolk fried fish skin etc etc. 

So.. Being a person who loves to cook and bake. I was inclined to create something salted egg yolk. So tadah ~ I made salted egg yolk cookies prior to Chinese New Year a few years ago and it was surprisingly a hit! 

My dear foreign friends, don’t shudder at this. You will be surprised how good it actually tastes and it’s really quite addictive.

Makes 1-inch 90 round cookies 

Ingredients

  • 280g Plain Flour; sifted
  • 20g Corn Starch
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tbsp Milk Powder (not baby milk formula) * Singapore – Phoon Huat Baking Supplies
  • 6 Salted Egg Yolks
  • 150g Shortening preferred or Unsalted Butter *Singapore – Phoon Huat Baking Supplies
  • 1/2 tsp Salt
  • 80g Confectioner’s Sugar
  • 1 Egg
  • 1 Egg Yolk for egg wash; beaten
  • 1 tbsp White Sesame Seeds
  • 1 tbsp Black Sesame Seeds

Directions 

  1. Steam salted eggs for 12 mins, start count when water boils. Remove yolk and mash it. Set aside.
  2. Beat butter, sugar and egg. Mix in baking powder and baking soda. 
  3. Add corn starch and flour bit by bit. If not using a machine to mix, you might need to use your hands to knead. The dough will be very crumbly and breaks easily. What you will want to do is to compress it together, removing all the air pockets. 
  4. Cover and refrigerate dough for at least an hour.
  5. Preheat oven to 175 degree Celcius or 250 degree Fahrenheit -or- Preheat airfryer to 160 degree Celcius or 320 degree Fahrenheit.
  6. Using a tsp, roll dough into a ball and lay on well greased tray or baking paper. 
  7. Slightly flatten the balls. Brush with egg wash and sprinkle sesame seeds.
  8. Bake/Airfry for 15-20 mins till golden brown. If using an airfryer, might need to adjust the temperature settings and watch the cookies as different brands may result in a slower/faster cooking time. I was using the old generation Phillips Airfryer then. 
  9. Let it cool completely on a wire rack before storing in an airtight container. It can be stored for 2 weeks (but will probably be gone by then). 
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