Salted Egg Yolk Cookies 咸蛋黄酥饼 CNY 2016

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.
• Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and return it to the fridge for 5-10 minutes to harden, before cutting 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.

～～～～～～～～～～

咸蛋黄酥饼 

     材料：

     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

     适量黑芝麻，点缀

     做法：

• 用电动打蛋器将牛油，糖和少许盐打至发白。
• 撒入面粉，玉米粉，发粉，用橡胶刮刀翻拌均匀。
• 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，放在两张塑胶纸中间，撒上适量面粉擀成3mm厚度，再收进冰箱5-10分钟，才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170度烤约15分钟至金黄色即可。
• 饼干待凉后收进密封罐。

     最近看到很多烘焙网友做了这款很火红的咸蛋酥饼。我也来凑凑热闹做了一小份。味道真的很独特，入口即化，不知不觉的多吃了几个。没有吃过的朋友一定要试试看！

This post is linked at Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

 and Zoe from Bake for Happy Kids.